Chili Stuffed Sweet Potatoes

Guinness-spiked chili, spooned into buttery sweet potatoes, topped with cheese and your favorite chili toppings.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword beef chili, chili in roasted potatoes, stuffed sweet potatoes, sweet potatoes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 589kcal

4 potatoes of choice sweet potatoes, yams, or Idaho/russet potatoes
Olive oil for coating the potatoes
Salt and freshly ground black pepper
1 pound lean ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 cup tomato sauce or crushed tomatoes, or tomato puree
1/2 cup beer of choice I used Guinness
15- ounce can chili beans of choice or regular beans (rinse and drain unseasoned beans)
1 cup shredded Mexican cheese or cheddar cheese, or cheese of choice
Chopped green onions for serving
Chopped fresh cilantro for serving

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.
Scrub the potatoes clean and pat them dry. Rub olive oil all over the potatoes and season them with salt. Place the potatoes on the prepared pan and bake for 45 to 60 minutes, until tender.
Meanwhile, brown the beef in a large saucepan over medium-high heat, breaking up the meat as it cooks. Add the chili powder, cumin, onion powder, garlic powder, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant.
Add the tomato sauce and beer and bring to a simmer. Add the beans, reduce the heat to low, partially cover and simmer for 20 minutes (or until the potatoes are finished).
Season to taste with salt and black pepper.
Halve the potatoes lengthwise and spoon the chili over top. Top with cheese, green onions, and cilantro and serve.