Chili Stuffed Sweet Potato Skins
Ingredients
The sweet potatoes
-
4–5
medium
sweet potatoes
The chili
-
1
lb
organic lean ground beef (93% lean)
-
½
cup
chopped onion
-
2
teaspoons
minced garlic
-
1
large or 2 small
poblano peppers, seeded and chopped
-
2
teaspoons
cumin
-
1
teaspoon
smoked paprika or regular chili powder
-
½
Tablespoon
ancho chili powder
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
teaspoon
cinnamon (optional)
-
½
teaspoon
ground coriander
-
6
oz
tomato paste
-
¼
cup
raisins (optional)
Optional topping
-
½
large
avocado (for cream sauce)
-
¼
cup
olive oil (for cream sauce)
-
1
clove
garlic (for cream sauce)
-
1
teaspoon
lime juice (for cream sauce)
-
4
Tablespoons
coconut milk or heavy cream (for cream sauce)
-
2
Tablespoons
chopped cilantro (for cream sauce)
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
- Wash and dry the sweet potatoes, then pierce them with a fork to create holes for steam to escape.
- Bake the sweet potatoes for 45-50 minutes until tender, then let them cool for 10 minutes before slicing in half.
- While the sweet potatoes are baking, brown the ground beef in a skillet for about 5 minutes, breaking it into crumbles.
- Remove the beef from the skillet, leaving the grease, and sauté the onions and poblano peppers until fragrant.
- Add garlic and cook for an additional minute, then return the beef to the skillet and mix in the spices and tomato paste.
- Cook the chili mixture until well combined and the beef is cooked through, about 5-10 minutes.
- Scoop out some of the sweet potato flesh and fill the skins with the chili mixture.
- Return the filled skins to the oven at 350°F for 15 minutes, then broil for 1-2 minutes for extra crispiness.
- Garnish with chopped cilantro and optional avocado or avocado cream sauce before serving.
Nutrition Facts (estimated)
Servings
8–10 skins
Calories
120
Total fat
3g
Total carbohydrates
12.1g
Total protein
12.8g
Sodium
352.4mg
Cholesterol
32.9mg
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