Chili-Topped Sweet Potatoes Recipe

Chili-Topped Sweet Potatoes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

After creating a thick and chunky chili recipe, I realized it would make a fun topping for sweet potatoes. The comforting dish is a great way to warm up cold nights. —Jill Nerbas of St. Albert, Alberta

This recipe is:

Contest Winning

Healthy

Diabetic Friendly

[X]

Rate Chili-Topped Sweet Potatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chili-Topped Sweet Potatoes Recipe

Prep: 15 min. Cook: 40 min.

Yield: 8 Servings

15 40 55

Ingredients

8 medium sweet potatoes
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup minced fresh parsley

Directions

Scrub sweet potatoes and pierce with a fork. Bake at 400° for 35-40 minutes or until tender.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook the green peppers, onions, chili powder, cumin, coriander, salt and pepper in oil for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in corn and parsley; simmer 5 minutes longer.
Cut sweet potatoes in half; top with chili. Yield: 8 servings.

Nutritional Analysis: 1 sweet potato with 2/3 cup chili equals 233 calories, 1 g fat (trace saturated fat), 0 cholesterol, 400 mg sodium, 51 g carbohydrate, 10 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable.

Originally published as Chili-Topped Sweet Potatoes in Light & Tasty February/March 2006, p35