# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Chili Filling
02 - 1 tablespoon olive oil
03 - 1 small onion, diced
04 - 2 garlic cloves, minced
05 - 1 bell pepper, diced (any color)
06 - 1 pound ground beef or turkey (or 2 cans (15 oz each) black beans for vegetarian)
07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ¼ teaspoon cayenne pepper (optional)
→ Toppings (Optional)
16 - Shredded cheddar cheese
17 - Sour cream or Greek yogurt
18 - Sliced green onions
19 - Chopped cilantro
# Method:
01 - Preheat oven to 400°F. Pierce each sweet potato several times with a fork. Place on baking sheet and bake for 50 to 60 minutes until tender when pierced with a knife.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 4 to 5 minutes until softened.
03 - Add minced garlic to skillet and cook for an additional minute, stirring frequently.
04 - Add ground beef or turkey, breaking up meat with a spoon. Cook until browned and no longer pink. Drain excess fat if necessary. For vegetarian version, add black beans instead.
05 - Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened and flavors meld.
06 - Once tender, allow sweet potatoes to cool slightly. Slice each lengthwise, gently press open, and fluff the flesh with a fork.
07 - Spoon a generous amount of chili filling into each sweet potato. Add optional toppings such as cheddar cheese, sour cream, green onions, and cilantro as desired. Serve immediately while hot.
