Feeling peckish? These stuffed sweet potatoes are exactly what you need
There is nothing we love more than a quick, easy to make and super delish snack. Our latest offering to you certainly ticks all those boxes and it's suitable for vegetarians too!
In January, we need foods that are warm and filling and these chilli filled sweet potatoes are the perfect comfort food for chilling watching the telly - plus they are super healthy too. Ideal.
So, if you're planning on dusting off the kitchen mitts what better way than with this quick and easy recipe? Here's what you need...
- 4 medium sweet potatoes
- 1 teaspoon olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (if you like a kick)
- 1 can of black beans (do not drain)
- ¾ cup tomato sauce
- salt and pepper to taste
- ½ cup grated cheddar cheese
- Avocado and sour cream or greek yogurt for garnish
- Preheat oven to 200 degrees. Poke holes in the sweet potatoes with a fork then place on a foil-lined baking sheet. Roast potatoes in the oven for 40-50 minutes or until you can poke a fork or knife into the middle of the potato.
- While the sweet potatoes are roasting, prepare the chili by heating oil over medium-high heat. Add in the onion, bell pepper, and garlic; cook until the onions soften, about 6-8 minutes. Next mix in chili powder, oregano, cumin, and cayenne; stir for 1 minute. Mix in beans and tomato sauce. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sweet potatoes are done cooking and the chili thickens. Taste and season again with salt and pepper or additional spices.
- Once sweet potatoes are done, split them open. Place about 2 cups of chili in each potato then sprinkle with 2 tablespoons of cheese. (You will most likely have extra chili leftover which you can serve on the side.) If you’d like you can place them back in the oven for 5 minutes to help the cheese melt a bit.
- Finally, top the potatoes with avocado and greek yogurt or sour cream, if desired.
This recipe comes from the blog Ambitious Kitchen, one of our faves for quick eats.