Instructions

1. Preheat oven to 375F degrees.
2. 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.
3. Remove sweet potatoes from oven and let cool about 5 minutes.
4. Meanwhile, heat up leftover chili on the stove top over medium heat.
5. 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.