Chili Stuffed Sweet Potato

  • Serving Size4


    • 4 medium sweet potatoes
    • 1/2 small onion, diced
    • 1 lb grass-fed ground beef
    • 3/4 c diced tomatoes from a can, no salt added
    • Thinly sliced scallions for topping
    • 1 T approved oil
    • 1/2 tsp fine grain sea salt
    • 1/2 - 1 tsp chipotle chili powder
    • 1 tsp cumin
    • 1/2 tsp smoked paprika



    First, bake your sweet potatoes – preheat your oven to 400 F and wrap each potato in aluminum foil and place on a baking sheet. Bake in the preheated oven for about 1 hour and 15 minutes or until completely soft in the center. The size/shape of your potato will affect the baking time!


    While you bake your sweet potatoes, make the chili. Heat a med/large skillet over medium heat. Add your approved oil, then diced onions and stir to coat. Once softened, add the ground beef, breaking up lumps to evenly brown.


    Add the salt and spices and stir, cooking the beef until browned – about 3-4 minutes. Add the tomatoes and simmer for 5-10 more minutes, lowering the heat to avoid burning.


    Cut open your sweet potatoes, stuff, top with scallions, if desired, and enjoy!

    Recipe adapted from:  

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