Sweet potatoes. Chili. Cheese.
Need I say more?
If food could be a rockstar, it would be this Loaded Sweet Potato with Chili.
My kids lately seem to act ravenous before I put dinner on the table and then when I dish them up food they poke around it for about 22 seconds only to say, “I’m done.”
But when I stuck this in front of my semi-picky 3 year old, she ate a ton, my 1 year old chowed down, and my husband asked me if I was finished so that he could eat the left overs off my plate. I just smiled thinking about how easy this was to prepare and how much healthy protein my kids were giving their bodies!
And this was surprisingly incredibly filling. I had 1 large potato each for my husband and me, and 1 small one each for my kids and we had enough leftover to give my husband a huge container for lunch the next day!
Make this! It will rock your potato world! 🙂
Loaded Sweet Potatoes with Black, Red, and Pinto Beans
*Note: You can use whatever beans you want in the chili that you like! I like them all so I just put some of each in! These were really filling to us! One each was enough for my family!
4 large sweet potatoes (local, if possible)
For the chili beans
28 ounce can tomatoes
1 15-ounce cans kidney beans
1 15-ounce can black beans
1 15-ounce can pinto beans
2 cloves garlic
1 1/2 tablespoons chili powder
2 teaspoon cumin
1 teaspoon kosher salt
2 tablespoons brown sugar
1/2 tablespoon olive oil
3 green onions
1 Preheat the oven to 450°F.
2 Wash the sweet potatoes and prick them with a fork. Place in the oven to bake for 40 minutes, until tender.
3 Prepare the toppings: Slice the green onions. Place the cheese, cilantro, and sour cream in bowls.
4 Make the chili beans: Dice two cloves of garlic. Drain and rinse the beans. In a sauce pan, heat 1/2 tablespoon olive oil. Add the 2 cloves garlic and saute for 1 minute. Add the tomatoes, beans, 1 1/2 tablespoons chili powder, cumin, brown sugar, and 1 teaspoon kosher salt. Simmer for about 5 to 7 minutes.
5 Cut an X in the sweet potato. Top with chili beans, shredded cheese, sour cream, green onions, and cilantro.
Recipe Source: slightly adapted from a couple of cooks here.