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January 29, 2018 Food

Easy Chili Stuffed Sweet Potatoes Recipe

Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

I have many weaknesses when it comes to food.  Cheese.  Anything cheesy.  I want it ooey, gooey, and golden.  Carbs.  Yup.  Potatoes and pasta pretty much make life worth living.  While we’re at it, let’s make it spicy.  Hot sauce should be it’s own food group, dontcha think?

If I’m speaking your language, then you will DIG these chili stuffed sweet potatoes.  It’s spicy, it’s cheesy, and it’s carby.  Not a word?  Well it should be.

And while it’d be worth a Herculean effort, they’re so good, these Chili Stuffed Sweet Potatoes are one of the easiest meals you make.

Whip up a double-batch of chili earlier in the week.  Bake your potatoes at your convenience.  Then, just heat it all up when you’re ready for dinner.

Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

Hearty and satisfying, these are a meal in themselves.  But, if you really wanna kick things up a notch, serve them with a little pineapple-jalapeño salsa.


Chili Stuffed Sweet Potatoes

Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

Preheat the oven to 400 degrees Fahrenheit.  Prick each potato several times with a knife and place in foil lined baking dish.  Cook until fork-tender.  Allow to cool enough to handle, then cut a slit down each potato length-wise and press each end to pop them open.

Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

Ladle a generous portion of chili over each potato and sprinkle lots and lots of cheese!  Return the potatoes to the oven and cook until potatoes are warmed through and the cheese has completely melted, about 25-30 minutes.

Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

While the potatoes are cooking, toss diced pineapple and jalapeños with vinegar and salt.  Serve with the potatoes and enjoy!

Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

Chili Stuffed Sweet Potatoes

Yield:

Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

Ingredients

  • 4 sweet potatoes, scrubbed clean
  • 4 cups of leftover chili
  • 2 cups of shredded cheese
  • Pineapple Jalapeno Salsa:
  • 2 cups diced pineapple
  • 1-2 jalapenos, seeded and diced
  • 2 Tb. apple cider vinegar
  • 1 tsp. salt

Instructions

Preheat the oven to 400 degrees Fahrenheit.  Prick each potato several times with a knife and place in foil lined baking dish.  Cook until fork-tender.  Allow to cool enough to handle, then cut a slit down each potato length-wise and press each end to pop them open.

Ladle a generous portion of chili over each potato and sprinkle lots and lots of cheese!  Return the potatoes to the oven and cook until potatoes are warmed through and the cheese has completely melted, about 25-30 minutes.

While the potatoes are cooking, toss diced pineapple and jalapeños with vinegar and salt.  Serve with the potatoes and enjoy!

© Katie

Craving comfort food?  This Pasta Genovese is good for the soul!  And, if you haven’t made these Bacon-Wrapped Chicken Nuggets, I don’t know what you’re waiting for!

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Chili Stuffed Sweet Potatoes turn leftovers into the star of your meal plan! Whip up a double-batch of chili early in the week to make this easy and delish dinner.

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Categories: Food Tags: mexican, potatoes, soup

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

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♥, Katie

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