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Chili-Topped Sweet Potatoes Recipe

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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

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8 Servings
Prep: 15 min. Cook: 40 min.

Ingredients

8 medium sweet potatoes
2 medium green peppers, chopped
2 medium onions, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Crisco® Light Olive Oil or Canola Oil
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, garlic, chili powder, cumin, coriander, salt and pepper in oil for 10 minutes. 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.

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

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