CHILI STUFFED SWEET POTATOES
Easy vegan chili stuffed sweet potatoes: baked sweet spuds loaded with hearty vegan chili. Perfect for leftovers, meal prep, gluten-free & oil-free adaptable. Healthy comfort food in under 1 hour!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Scrub the sweet potatoes to remove any dirt. Using a fork, poke holes in the top of the sweet potato to allow steam to escape while cooking.
Roast 50–60 minutes until fork-tender (skins will crisp, insides fluffy). Let cool 5 minutes. Microwave alternative: Place on microwave-safe plate, cook 8–12 minutes (rotate halfway; add 2–3 min per extra potato) until soft.
If making a fresh batch, cook the chili while the sweet potatoes are baking. If using leftovers, reheat the chili 5 – 7 minutes or so before the baked sweet potatoes are done.
Slice each sweet potato lengthwise (along poked holes). Gently open/fluff interior with a fork. Spoon 3/4–1 cup hot chili into each.
Add toppings and enjoy immediately! Pairs great with Vegan Cornbread or Jalapeno Cornbread Muffins!
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Simple Veganista →Chef's Notes
No sweet potatoes? Use russet or Yukon gold potatoes.
Make it spicier: Add diced jalapenos to chili or extra hot sauce.
Kid-friendly: Mild chili + vegan cheese + mild toppings.
Protein boost: Top with extra beans or crumbled tempeh.
From-scratch chili: Simmer a quick batch while potatoes bake.
No sweet potatoes? Use russet or Yukon gold potatoes.
Make it spicier: Add diced jalapenos to chili or extra hot sauce.
Kid-friendly: Mild chili + vegan cheese + mild toppings.
Protein boost: Top with extra beans or crumbled tempeh.
From-scratch chili: Simmer a quick batch while potatoes bake.
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Reviews from the Original Source
Some of our older guest said the sweet potato was just too large, they couldn’t eat that much. we cut the chili stuffed sweet potato boat in half, then tucked a piece of corn bread at the cut end so all the chili wouldn’t fall out. The presentation was great. And those very same guest had a second “half” !!!
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