Stuffed Sweet Potatoes with Chili: A Hearty Delight

Stuffed Sweet Potatoes with Chili Recipe

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Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes. Prick them several times with a fork and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt.
Bake for 40–45 minutes, or until the sweet potatoes are tender.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper and sauté for about 5 minutes, until softened.
Add the minced garlic and cook for about 30 seconds, until fragrant.
Stir in the black beans, diced tomatoes, corn (if using), chili powder, cumin, smoked paprika, salt, and pepper.
Simmer for 10–15 minutes, until heated through and the flavors are well combined.
Remove the sweet potatoes from the oven and let them cool slightly.
Slice them open lengthwise and gently scoop out some of the flesh to make room for the filling.
Spoon the chili mixture generously into each sweet potato.
Sprinkle shredded cheese on top if desired.
If using cheese, return the stuffed sweet potatoes to the oven and broil for 2–3 minutes, until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve with sour cream or Greek yogurt if desired.