Taco Chili Stuffed Sweet Potatoes
These Taco Chili Stuffed Sweet Potatoes came to be on a Saturday afternoon when lunch was past due and I was forced to make something on the fly out of leftovers. Hooray for roasted sweet potatoes and turkey taco chili. I threw a few sweet potatoes in the oven and 40 minutes later I piled them high with taco chili, crumbled queso and some fresh cilantro and onion. Simple and absolutely delicious.
My sweet mom wears many hats. She’s a mom (the best!), grandma, wife, friend, sister, and daughter. She’s a retired teacher, active substitute, sometimes babysitter to her grandkids and when I’m in a pinch and need her help, a part-time caterer. I’m sure I’m missing numerous other titles but you get the idea. She’s superwoman. And I’m over-the-moon thankful to have her in my corner.
She came over this past Saturday to help me prep a catering job I had that night. While I was grumpy and nursing my injured shoulder that I’d slept funny on the night before, my mom showed up in a cheerful shirt, smile on her face and ready to work. Without even realizing it, she had turned my frown upside down almost instantly. Aren’t mom’s great that way? It didn’t matter that I gave her the task of peeling and cutting 40+ carrots and cutting and seeding 60+ mini peppers. She got to business and even did dishes in-between. We worked side by side, nonstop until our stomachs started growling.
It’s funny that we were prepping appetizers for 20 and yet we didn’t really eat anything. Sure we tasted the pesto, nibbled on a veggie here and there, snuck a pinch of the caramelized onions but we didn’t really eat anything substantial all morning. Good thing I had the hindsight to put a few sweet potatoes in the oven to roast because when our stomaches started rumbling, I quickly heated up some leftover turkey chili to make these Taco Chili Stuffed Sweet Potatoes. My mom did dishes while I snapped some quick pics of lunch and then we sat down to take a much needed break and fill ourselves with a home cooked meal.
Stuffing potatoes or sweet potatoes is one my favorite quick meals. Filling, hearty but simple and quick to put together, it’s definitely becoming one of my go-to’s. I always have potatoes and sweet potatoes on hand it’s not uncommon to find frozen soup or chills in my freezer. I always make a double batch and freeze some for this exact kind of time. Sometimes when it’s not leftover time, I’ll put a chili or stew in the slow cooker in the morning and then throw potatoes in the oven for an hour just before we eat. It couldn’t be a less involved meal and a very welcome dinner on a busy weeknight (or Saturday afternoon).
Hope you’re all having a great week and a big shout out to my mom who save my a$$ on Saturday and put a smile on my face. Much love, mama! xoxoPrint
A hearty, gluten free dinner that is comforting and filling.
- 4 sweet potatoes
- 6 cups Slow Cooker Turkey Taco Chili
- queso fresco
- Preheat oven to 375F degrees.
- Wash and dry sweet potatoes and then place them directly on rack in preheated oven. Bake for 30-40 minutes until soft and cooked all the way through.
- Remove sweet potatoes from oven and let cool about 5 minutes.
- Meanwhile, heat up leftover chili on the stove top over medium heat.
- Cut sweet potatoes in half and gently squeeze to make a nice “boat” to fill with chili. Scoop 1 1/2 cups of chili into each sweet potato. Garnish with crumbled queso fresco, chopped onion and cilantro. Serve with a wedge of lime if desired.
This recipe relies on leftover Turkey Taco Chili. You can get the recipe HERE