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Chili-Topped Sweet Potatoes

 Chili-Topped Sweet Potatoes
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
8 ServingsPrep: 15 min. Cook: 40 min.

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.

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Chili-Topped Sweet Potatoes (continued)

Nutritional Facts: 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.