Chili-Topped Sweet Potatoes Recipe

4 1 2
Chili-Topped Sweet Potatoes Recipe
Chili-Topped Sweet Potatoes Recipe photo by Taste of Home
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Chili-Topped Sweet Potatoes Recipe

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4 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
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 olive 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.
Originally published as Chili-Topped Sweet Potatoes in Light & Tasty February/March 2006, p35

Nutritional Facts

1 each: 233 calories, 1g fat (0 saturated fat), 0 cholesterol, 400mg sodium, 51g carbohydrate (18g sugars, 10g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable.

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  • 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 olive 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
  1. Scrub sweet potatoes and pierce with a fork. Bake at 400° for 35-40 minutes or until tender.
  2. 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.
  3. Cut sweet potatoes in half; top with chili. Yield: 8 servings.
Originally published as Chili-Topped Sweet Potatoes in Light & Tasty February/March 2006, p35

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Reviews forChili-Topped Sweet Potatoes

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shecooksalot User ID: 5888460 150341
Reviewed Oct. 30, 2013

"I made these not really expecting much of the recipe, but I wanted to try it because it seemed like an easy meal. I really liked the taste of this meal, but my family wasn't really impressed. It was fairly easy to make and you could easily substitute ingredients, for example, instead of the parsley, I substituted cilantro. I would eat this again, but I don't think my family would!"

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