Baked Sweet Potato Chili Boats

Now that you’ve prepared your filling and roasted your sweet potatoes to perfection, it's time to bring everything together. Assembling your Baked Sweet Potato Chili Boats is an exciting part of the process that leads to a beautifully presented dish.

Explore the delicious world of Baked Sweet Potato Chili Boats! This recipe combines the natural sweetness of tender sweet potatoes with a nutritious and hearty chili filling. Perfect for any meal, these boats are loaded with vitamins, fiber, and protein and cater to various dietary preferences. The step-by-step guide walks you through baking the potatoes, preparing the chili, and assembling this appetizing dish, making it an ideal choice for family dinners or entertaining guests. Enjoy a flavorful and healthful meal that’s easy to prepare!

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Ingredients

4 medium-sized sweet potatoes

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes, including juice

2 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon salt (or to taste)

½ teaspoon black pepper

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or vegan option)

Fresh cilantro, for garnish (optional)

Lime wedges, for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Bake the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Pierce each potato with a fork a few times to allow steam to escape. Place them on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they are tender when pierced with a knife.

Prepare the Chili Filling: While the sweet potatoes are baking, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and diced bell pepper, and continue to cook for another 3-4 minutes.

Mix in the Beans and Spices: Stir in the black beans, kidney beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and corn. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld. Stir occasionally.

Stuff the Sweet Potatoes: Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise. Using a fork, gently scrape some of the sweet potato flesh from the center to create space for the chili filling. You can mash this flesh and mix it into the chili if desired.

Fill and Top: Spoon the chili mixture generously into each sweet potato half. Sprinkle with shredded cheese on top.

Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side.

Prep Time, Total Time, Servings:

15 min | 1 hr 5 min | 4 servings