Taco Chili Stuffed Sweet Potatoes

  • Yield: 4 sweet potatoes 1x


A hearty, gluten free dinner that is comforting and filling.



  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.


This recipe relies on leftover Turkey Taco Chili. You can get the recipe HERE