STUFFED SWEET POTATOES WITH CHILI
Sweet potatoes pair wonderfully with this simple chili recipe. Add one more chipotle pepper if you want to spice up this healthy sweet potato recipe.
Provided by Hilary Meyer
Categories Healthy Baked & Roasted Sweet Potato Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- Prick sweet potatoes in several places with a fork and place on the prepared pan. Bake until tender when pierced with a knife, 40 to 45 minutes. Let cool slightly.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add ground beef and scallion whites. Cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 4 minutes. Add tomato paste, chipotles to taste, paprika, and salt. Cook, stirring, until the tomato paste begins to brown, about 1 minute. Add beans and water; cook, stirring, until most of the liquid has evaporated, about 1 minute more. Cover and keep warm.
- Slice the sweet potatoes in half lengthwise. Leaving the skins intact, carefully scoop the flesh into a medium bowl. Add 1 cup of the chili mixture and stir to combine. Fill each potato skin with the sweet potato-chili mixture (the skins will be full). Return to the baking sheet and top with remaining chili mixture and cheese.
- Bake until the cheese is melted and the potatoes are heated through, 3 to 5 minutes. Top with scallion greens and garnish with sour cream, if desired.
Nutrition Facts : Calories 266 calories, Carbohydrate 26.8 g, Cholesterol 42.7 mg, Fat 9.1 g, Fiber 8.5 g, Protein 20.1 g, SaturatedFat 3 g, Sodium 351.3 mg, Sugar 5.9 g
CHILI-STUFFED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat.
- One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.
CHILI CHEESE STUFFED SWEET POTATO
Number Of Ingredients 0
Steps:
- Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 397
CHILI STUFFED SWEET POTATOES / YAMS
Was baking sweet potatoes one evening when DH want to know what I was doing with the chili in the frig. So warmed up the chili and he stuffed it in his sweet potato and topped it with cheese. These reheat well when packing for work lunch.
Provided by Debbwl
Categories Yam/Sweet Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Bake potatoes at 375 F for about 45 minutes or until tender.
- Warm chili beans while potatoes bake.
- Slice potatoes down the center but not all the way through and gently push in the ends so the potato forms a boat.
- Add about a 1/4 cup of chili to each potato. They should be full but not overflowing.
- Top with cheese and enjoy.
Nutrition Facts : Calories 203.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.4, Sodium 215.9, Carbohydrate 38, Fiber 6.1, Sugar 5.6, Protein 7.6
CHILI-STUFFED POTATOES
Microwave baked potatoes and convenient canned vegetarian chili make this hearty dish a snap to take to the table! It's colorful, too, topped with goodies like fresh tomatoes, reduced-fat sour cream and shredded cheese. "These potatoes are great for cookouts or picnic meals," Laura Lunardi notes from West Chester, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , Meanwhile, in a small saucepan, heat chili. With a sharp knife, cut an "X" in each potato; fluff with a fork. Spoon chili over each potato; sprinkle with cheese. Top with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 354 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein.
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- Line a baking sheet with aluminum foil and place it on the lower rack of your oven (to catch any leaks from the potatoes while baking). Stab each sweet potato with a fork 2-3 times to make some holes. Place the potatoes directly onto the oven rack in the center of the oven (the rack with the baking sheet should be underneath). Set the oven to 400 and allow to come to temperature with the potatoes in the oven. Once the oven is heated to 400, continue to bake the potatoes for an hour.
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- When the sweet potatoes are done, remove from the oven. To serve, slice open a sweet potato and fill with ½ cup of chili. Top with a tablespoon of shredded cheddar and serve.
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- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Use a fork to poke several holes all over sweet potatoes. Place on prepared baking sheet. Bake for 1 hour or until easily pierced with a fork. Allow sweet potatoes to cool for 10-15 minutes. Turn up heat in oven to 425 degrees F.
- While the sweet potatoes are cooling, make the honey-lime chipotle yogurt sauce: In a small bowl mix together the yogurt, honey, lime juice and chipotle chili powder. Taste and adjust seasonings, adding more chili powder if you like things a little spicy. Place in fridge until ready to use.
- After sweet potatoes have cooled off, cut them in half lengthwise. Scoop out the inside flesh, leaving a thin layer flesh on sides and bottom of the sweet potato. Remember, it’s very important that you don’t scoop it all out or you won’t be able to fill the sweet potatoes up. You can use the leftover flesh for adding to smoothies or making muffins, pancakes or pie. Brush the inside and outsides of sweet potato with olive oil and sprinkle with a little salt. Bake in oven for 10-15 minutes to crisp up the outsides.
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