# What you'll need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Chili Filling
02 - 1 tablespoon olive oil
03 - 1 small onion, diced
04 - 2 garlic cloves, minced
05 - 1 bell pepper, diced
06 - 1 pound ground beef or turkey, or 2 cans (15 oz each) black beans for vegetarian option
07 - 1 can (15 oz) diced tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ¼ teaspoon cayenne pepper (optional)
→ Toppings (Optional)
16 - Shredded cheddar cheese
17 - Sour cream or Greek yogurt
18 - Sliced green onions
19 - Chopped cilantro
# Method:
01 - Preheat oven to 400°F. Pierce each sweet potato several times with a fork, place on a baking sheet, and bake for 50 to 60 minutes until tender.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for an additional 1 minute.
04 - Add ground beef or turkey, breaking up the meat, and cook until browned; drain excess fat if needed. For vegetarian version, add black beans instead.
05 - Incorporate diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using. Simmer uncovered for 15 to 20 minutes until thickened.
06 - Once sweet potatoes are tender, allow to cool slightly. Slice lengthwise, open gently, and fluff the flesh with a fork.
07 - Fill each sweet potato with chili, then add optional toppings such as shredded cheese, sour cream or Greek yogurt, green onions, and cilantro. Serve immediately.
