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Chili-Loaded Sweet Potatoes

Save time by cooking whole sweet potatoes in the microwave and finishing them in the toaster oven. This recipe is a great way to use up leftover game day chili.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
255 calories per serving


> 4 microwave-ready sweet potatoes
> 1 (15 oz) can vegetarian chili with beans
> 1/2 cup shredded sharp Cheddar cheese
> 1 ripe avocado, diced
> 1/4 cup chopped cilantro
> Fresh salsa, jalapenos, sour cream, and lime wedges, to serve


Microwave sweet potatoes in wrap according to package directions, about 8 to 10 minutes. Let cool slightly before handling. Meanwhile, preheat toaster oven or oven to 400°F.
Carefully remove the plastic and split each sweet potato down middle, using hands to press opening wider. Place potatoes on parchment-lined baking sheet. Divide chili and cheese among potatoes. Bake 5 to 7 minutes, until cheese has melted and chili is warm. Top potatoes with avocado and chopped cilantro, along with desired toppings.

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