Description
A delightful dish featuring roasted sweet potatoes filled with savory chili and topped with a zesty honey lime yogurt.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 lb ground beef or turkey (or crumbled tempeh or black beans for vegetarian)
- 1 can kidney beans or black beans, drained
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 tbsp olive oil
- 2 tbsp honey
- 1 cup Greek yogurt (or coconut yogurt for dairy-free)
- Juice and zest of 1 lime
- Fresh cilantro or green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Poke holes in sweet potatoes with a fork and bake for 45-60 minutes until fork-tender.
- In a large skillet, heat olive oil over medium heat, sauté onions and bell peppers until softened. Add garlic and cook until fragrant.
- Add ground beef or turkey and cook until browned; for vegetarian, add tempeh or beans with spices.
- Stir in beans, diced tomatoes, and spices. Simmer for 15-20 minutes.
- Slice baked sweet potatoes and scoop out a portion, mixing the flesh with chili before stuffing skins.
- Whisk together yogurt, honey, lime juice, and zest until smooth.
- Top stuffed sweet potato skins with yogurt and garnish as desired.
Notes
Feel free to experiment with toppings like sliced jalapeños, cheese, or avocado for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato skin
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chili, sweet potatoes, family recipe, comfort food, easy dinner, vegetarian option
