Go Back
+ servings
sweet potato stuffed with chili and topped with vegan cheese sauce and scallions
Print

Chili Stuffed Sweet Potatoes

Chili stuffed sweet potatoes are nutritious, hearty and easy to make using your favorite leftover or canned vegan chili, baked sweet potatoes and your favorite toppings! Make them with our slow cooker quinoa chili and vegan cheese sauce or cashew cheese sauce for a perfect combination. 
Course Dinner, Main Course
Cuisine American, Gluten-Free, Vegan
Keyword chili, dairy-free, gluten free, sweet potato, vegan, vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 -4

Ingredients

  • 2-4 medium to large sweet potatoes
  • 1.5-4 cups leftover quinoa chili - click for recipe (substitute with your favorite leftover vegan chili or canned brand if desired; ensure your chili is oil-free to keep this recipe oil-free)
  • vegan cheese sauce, optional OR vegan nacho cheese sauce - both are oil-free (substitute vegan cheese shreds if desired)
  • toppings of choice such as vegan sour cream, guacamole, avocado, scallions, jalapenos, cilantro, etc., optional

Instructions

  • Preheat oven to 400° F.
  • Scrub the skins of the potatoes and pat dry with a kitchen towel or paper towel. Pierce each sweet potato in multiple places with a fork. Individually wrap each one in aluminum foil.
  • Place the wrapped sweet potatoes on a baking sheet lined with foil. Bake for 45-60 minutes (or longer if necessary) until tender. Allow the potatoes to cool for about 5 minutes before handling them.
  • Reheat leftover chili in a saucepan on the stovetop or in a microwave-safe container in the microwave or until thoroughly heated. If you're using canned chili, follow the heating instructions on the label.
  • Use a knife to make a slit lengthwise through the top of each sweet potato about 1/3 to 1/2 of the way down. Fill the inside of each sweet potato with 3/4-1 cup of chili. Add desired toppings.

Video

Notes

The baking time will depend on the size of your sweet potatoes. The larger they are, the longer they will take to cook. 
When making the slit in the sweet potatoes, don't cut too deep or your potato will split in half.
The amount of chili you need per sweet potato will vary depending on the size of your potatoes. You will need about 3/4-1 cup of chili per potato. The photos shown in the post reflect a large sweet potato stuffed with 1 cup of chili.