Soft & Fluffy Chilli Stuffed Sweet Potatoes. The Perfect Meal Prep Recipe.
These chilli-stuffed sweet potatoes are packed with flavour and are incredibly easy to make. Whether you use them for the gym or a quick lunch or dinner, you will feel 110% satisfied. Below you will find all the nutrition values, as well as in the video, along with storage and reheating instructions, so you’re not left scratching your head.
Chilli Loaded Sweet Potatoes
Ingredients
Sweet Potato
- 2 tsp (10ml) - Olive Oil
- 5 - Small Sweet Potatoes, Washed
- Seasoning To Taste
Chilli Con Carne
- 1 1/2 tbsp (30ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Diced
- 3 - Garlic Cloves, Minced
- 1 - Jalapeño, Diced (Optional)
- 500g (1.1lbs) - Beef Mince (Ground Beef) I Used 10% Fat
- 1 Tbsp (18g) - Concentrated Tomato Paste
- 2 tsp (5g) - Ground Cumin
- 2 tsp (4g) - Dried Oregano
- 1 tsp (2.5g) - Smoked Paprika
- 1/2 tsp (1g) - Cayenne Pepper (Optional)
- 3/4 Cup (180ml) - Beef Stock
- 1 Can (400g-14.1oz) - Crushed or Diced Tomatoes
- 1 Can (400g-14.1oz) - Kidney Beans, Washed
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped (Optional)
- Seasoning To Taste
Toppings
- Cheddar or Mozzarella Cheese (Amount Up To You)
- Spring Onion (Scallion)
- Coriander (Cilantro)
- Sour Cream
Method
- Preheat oven to 200°c - 390°f. Line a baking tray with parchment paper.
- Poke holes in the sweet potato, place them onto the prepared baking tray, drizzle with oil and seasoning and bake for 1 hour.
- Place a pot over medium-high heat, add in olive oil and onion and saute for 3 minutes. Add in the garlic and jalapeno, and saute for 1 minute.
- Add in the beef mince, season to taste, and fry for 8 minutes, mixing regularly until browned all over. Add in the tomato paste, cumin, oregano, smoked paprika, and cayenne pepper. Mix to combine and cook for 2 minutes.
- Add in the beef stock and cook for 1 minute. Add in the crushed tomatoes and bring to a boil. Reduce heat to low, cover, and simmer for 35 minutes. Remove the lid, and add in the kidney beans, flat-leaf parsley, and seasoning to taste. Cook for a final 20 minutes, and remove.
- Remove the potatoes from the oven and let them cool for 10 minutes. Make a slice across the potato, lengthways, and push down on the sides to open it up. Load the potatoes with the chilli con carne, top with the cheese, and bake under the grill/broiler for 5-6 minutes or until the cheese has melted to your liking.
- Portion into meal prep containers or serve them as a regular meal. Top with spring onion (scallion), coriander (cilantro), and sour cream. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chilli Loaded Sweet Potatoes Storage Instructions
Place the stuffed potatoes into airtight containers and store them in the fridge for up to 5 days and in the freezer for up to 6 months. Thaw overnight before reheating.
Chilli Loaded Sweet Potatoes Reheating Instructions
To reheat, place in the microwave in bursts until hot. Alternatively, heat in the oven until hot in the centre. The microwave method works best if you want to take these out of the house and have a microwave available.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Thanks Jack! This recipe was SUPER delicious 😋
Thank you so much for that. Glad you enjoyed it.
Love the recipes, particularly the meal prep ones. Including the nutrition breakdown is fantastic!! And, the whispered black pepper amounts are pure, comic genius.
It’s great to hear you’re loving the recipes. Thank you for that.
Hi, Jack! I’m looking forward to trying this one. The macros in the recipe are different from the macros at the end of the video. Which one is correct? Thank you!
Hi, Antoine. The macros in the video are the correct ones. I’ll get this sorted out for you.