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Chili-Topped Sweet Potatoes

Get this affordable 5-ingredient dinner on the table in just 20 minutes with some help from store-bought chili and your microwave.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
296 calories per serving


> 4 medium sweet potatoes
> 1 (15 oz) can chili with beans
> 2 oz Cheddar cheese, grated
> 1 lime, cut into wedges
> 1/4 cup chopped cilantro


Preheat broiler. Halve each sweet potato and place in a large microwave-safe dish. Cover with vented plastic and microwave 4 min. Using tongs or a fork, carefully flip potatoes and continue microwaving 3–5 min., until fork-tender.
Meanwhile, in a small pot, heat the chili on medium-high. Bring to a boil. Reduce heat and simmer until hot.
Arrange potato halves on a foil-lined sheet pan, cut-sides up. Using a fork, fluff potato flesh and season with salt and pepper to taste. Top with chili, mixing into potato a bit. Divide the Cheddar among potatoes. Broil until cheese melts. Serve with the lime wedges. Garnish with the cilantro, if using.

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