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Chili-Topped Sweet Potatoes

Chili-Topped Sweet Potatoes

Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 1pound lean ground beef
  • 3/4cup finely chopped white onion
  • 1/2cup finely chopped red bell pepper
  • 4cloves garlic, chopped
  • 2tablespoons chili powder
  • 1tablespoon ground cumin
  • 2teaspoons dried oregano
  • 1teaspoon ground coriander
  • 114-ounce can diced tomatoes
  • 1/4cup water
  • 4medium sweet potatoes
  • 1/2cup shredded cheese, such as Cheddar or pepper Jack


  1. Cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
  2. Meanwhile, prick sweet potatoes with a fork in several places. Microwave on High until tender all the way through, 12 to 15 minutes.
  3. Serve the sweet potatoes topped with the chili and cheese.


Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 417kcal
Carbohydrate Total 35g
Total Sugars 12g
Added Sugars 0g
Fiber 8g
Total Fat 18g
Saturated Fat 7g
Mono Saturated Fat 6g
Cholesterol 88mg
Sodium 443mg
Protein 31g
Potassium 1286mg
Calcium 233mg
Folate 42mcg
Omega-6 1g
Trans Fatty Acid 1g
Vitamin B12 3mcg
Vitamin E 5mg
Zinc 7mg
Vitamin B3 9mg

© Meredith Operations Corporation. All rights reserved. Used with permission.