Chili Stuffed Sweet Potatoes Yams Recipes

CHILI CHEESE STUFFED SWEET POTATO

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.

CHILI-STUFFED SWEET POTATOES

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.

STUFFED SWEET POTATOES WITH CHILI

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.

SLOW-COOKER CHICKEN CHILI-STUFFED SWEET POTATOES

Steps:

• Spray inside of slow cooker. Add onion, bell pepper and garlic to slow cooker. Place chicken on top. Pour beer over top, and then add the diced tomatoes, tomato paste, apple butter and chili seasoning mix. Lightly stir to combine. Cover, and cook on High heat setting 4 to 6 hours or on Low heat setting 6 to 8 hours. Shred the chicken with 2 forks. If chili seems too thin, remove cover and let cook while you make sweet potatoes.
• Meanwhile, make sweet potatoes. Heat oven to 400°F. Wash sweet potatoes, and prick all over with fork. Bake 50 to 60 minutes or until fork tender. Or microwave sweet potatoes 5 to 8 minutes or until fork tender, and place in oven for an additional 15 minutes.
• Slice the potatoes open, and let cool enough to touch. Scrape the sweet potato out of the peel, leaving a medium-size layer of flesh inside with the peel so that the potato can stand up on its own (I reserved the remaining flesh for another use), and place in a greased 13x9-inch (3-quart) baking dish. Brush the skins with melted butter, and bake 5 to 10 minutes or until crisp. Remove skins from the oven, and stuff with the chicken chili con carne; top with shredded cheese and bake about 10 minutes or until cheese has melted and skins are hot and crisp. Serve with Toppings.