# 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
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. Arrange on a baking sheet and bake for 50 to 60 minutes until tender when pierced with a knife.
02 - While potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and sauté for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for an additional minute.
04 - Add ground beef or turkey (or black beans for vegetarian option). Break up meat and cook until browned. Drain excess fat if necessary.
05 - Stir in diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened and flavors meld.
06 - When sweet potatoes are tender, remove from oven and let cool slightly. Slice each lengthwise, gently push open, and fluff flesh with a fork.
07 - Spoon generous portions of chili into each sweet potato. Top with shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, and chopped cilantro as desired. Serve hot.
