Description

Craving a comforting, budget-friendly meal with bold flavors? Chili Cheese Stuffed Sweet Potato combines tender sweet potatoes with a quick beef chili, topped with creamy sour cream, sharp Cheddar, and fresh scallions

Ingredients

Scale

Chili Cheese Stuffed Sweet Potato uses simple, accessible ingredients for a hearty result. Here’s what you’ll need for 4 servings:

4 small sweet potatoes, scrubbed and washed: Sweet, creamy base for stuffing.
2 medium carrots, roughly chopped: Adds sweetness and texture to the chili.
2 cloves garlic: Infuses savory depth.
1 plum tomato, chopped: Provides juicy, tangy flavor.
½ medium onion, roughly chopped: Adds savory backbone.
2 tablespoons red wine vinegar: Brings tangy balance.
1 teaspoon ground cumin: Adds warm, earthy spice.
½ teaspoon dried oregano: Contributes herbaceous flavor.
¼ teaspoon cayenne pepper: Provides a mild spicy kick.
2 tablespoons olive oil: For cooking the chili.
1 pound ground beef: Savory, protein-packed filling.
Kosher salt and freshly ground black pepper: Seasons to taste.
Sour cream, for serving: Adds creamy, tangy topping.
Shredded Cheddar, for serving: Brings sharp, melty richness.
3 scallions, sliced: Provides fresh, oniony garnish.

Why These Ingredients Matter

Sweet Potatoes: Naturally sweet and creamy, balancing the savory chili.
Ground Beef: Provides hearty protein for a filling meal.
Carrots and Tomato: Add texture and sweetness to the chili.
Cumin and Cayenne: Create a warm, mildly spicy flavor profile.

Substitutions and Variations

Sweet Potatoes: Swap with russet potatoes or butternut squash halves.
Carrots: Replace with zucchini or bell peppers.
Garlic: Use ½ teaspoon garlic powder.
Plum Tomato: Substitute with ½ cup canned diced tomatoes (drained) or cherry tomatoes.
Onion: Swap with ½ teaspoon onion powder or ¼ cup shallots.
Red Wine Vinegar: Use apple cider vinegar or white vinegar.
Cumin and Oregano: Replace with 1 ½ teaspoons chili powder for a different spice profile.
Cayenne Pepper: Omit for milder flavor or increase to ½ teaspoon for extra heat.
Ground Beef: Swap with ground turkey, chicken, or plant-based meat for vegetarian.
Sour Cream: Use Greek yogurt or vegan sour cream.
Cheddar: Replace with Monterey Jack, Colby, or nutritional yeast for vegan.
Scallions: Swap with chopped chives or parsley.
Gluten-Free: Naturally gluten-free; confirm beef and toppings are gluten-free.
Flavor Variations:
- Spicy Chili Sweet Potato: Add ½ teaspoon chili powder or 1 chopped jalapeño to the chili.
- Bean Chili Sweet Potato: Mix in ½ cup canned black or kidney beans with the beef.
- Vegan Stuffed Sweet Potato: Use plant-based meat and vegan cheese/sour cream.
- Cheesy Chili Bake: Top with extra Cheddar and broil for 1-2 minutes after stuffing.
- Mexican-Inspired Chili: Add 1 teaspoon smoked paprika and ¼ cup corn kernels.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 4 sweet potatoes, 2 carrots, 2 cloves garlic, 1 plum tomato, ½ onion, 2 tablespoons red wine vinegar, 1 teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 tablespoons olive oil, 1 pound ground beef, salt, pepper, sour cream, Cheddar, 3 scallions.
Scrub sweet potatoes; roughly chop carrots, tomato, and onion; slice scallions.

Tip: Use pre-chopped vegetables to save time; scrub sweet potatoes thoroughly to remove dirt.

Step 2: Cook Sweet Potatoes

Poke each sweet potato a few times with a fork.
Microwave on high until fork-tender, about 10 minutes, rotating halfway through.
Set aside and keep warm.

Tip: Check doneness at 8 minutes to avoid overcooking; wrap in foil to keep warm if needed.

Step 3: Prepare Chili Mixture

In a food processor, combine 2 carrots, 2 cloves garlic, 1 plum tomato, ½ onion, 2 tablespoons red wine vinegar, 1 teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon cayenne, 1 teaspoon salt, and a few grinds of black pepper.
Pulse until coarsely chopped.

Tip: Pulse lightly to retain texture; don’t over-process into a puree.

Step 4: Cook Chili

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
Add the vegetable mixture; cook, stirring constantly, until dry, 3-4 minutes.
Add ¼ cup water; cook, scraping up browned bits with a wooden spoon, until water evaporates, about 1 minute.
Add 1 pound ground beef; cook, stirring and breaking it up, until browned and cooked through, about 4 minutes.
Remove from heat.

Tip: Break beef into small chunks for even cooking; stir frequently to prevent sticking.

Step 5: Assemble

Split sweet potatoes in half lengthwise; scoop out some flesh (about 1-2 tablespoons per half) and add to the beef mixture. Stir to combine.
Divide sweet potato halves among 4 plates; generously fill each half with the beef-potato mixture (about ¾ cup per half).

Tip: Scoop gently to keep potato skins intact; fluff scooped flesh before mixing with beef.

Step 6: Serve

Top each stuffed sweet potato with a dollop of sour cream, a sprinkle of shredded Cheddar, and sliced scallions.
Serve hot, one stuffed potato per serving.

Tip: Add toppings just before serving for freshness; adjust sour cream and cheese to taste.