Remember our homegrown sweet potatoes?
Well, some of them are still up in the attic and ready to be cooked. (p.s. I had NO idea sweet potatoes could hang out for that long.)
Black Bean Chili Stuffed Sweet Potatoes are the perfect way to use up sweet potatoes. And if you don’t have any hanging out in your attic, it’s the perfect excuse to grab a few at the store.
Though the potatoes need a little time in the oven – the rest of the recipe is easy-peasy and takes no time at all.
First, rinse your potatoes. Ours were extra dirty. Prepare a baking sheet by covering it with foil and spraying with cooking spray (I used a coconut oil spray – but any will work). Pierce the potatoes a few times with a fork or knife and place on the baking sheet. (I am not missing a step here – I did not wrap the potatoes.) Bake at 400 degrees for 40 minutes to an hour depending on the size of your potatoes.
When the potatoes are almost finished baking, prepare the chili. Diced onion and bell pepper along with garlic are sauteed in a small about of oil until soft. Add in the spices: cumin, chili powder, oregano and cayenne pepper. Finally the tomato sauce and undrained black beans are added. The chili is brought to a boil and then simmered until thickened.
The potatoes are split (and fluffed) before adding a generous portion of chili along with any topping you desire. We topped ours with white cheddar cheese, green onions, Greek yogurt and cilantro.
I love how the skin was a little crispy from the direct heat of the oven but the inside of the potato was soft and sweet. The cheese melted from the heat of the potato and the chili while the Greek yogurt cooled it all down. A little freshness from the cilantro and green onions rounded out this incredibly filling vegetarian (and gluten-free) dinner.
What your favorite way to eat sweet potatoes?