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
- 10 ml Olive Oil
- 5 Sweet Potatoes Washed
- Salt & Pepper To Taste
Chilli Con Carne
- 22.5 ml Olive Oil
- 1 Brown (Yellow) Onion Diced
- 3 Garlic Cloves Minced
- 1 Jalapeño Diced
- 500 g Beef Mince 10% Fat
- 20 g Concentrated Tomato Paste
- 8 g Ground Cumin
- 4 g Dried Oregano
- 4 g Smoked Paprika
- 2 g Cayenne Pepper Optional
- 180 ml Beef Stock
- 400 g Crushed or Diced Tomatoes
- 400 g Kidney Beans Drained & Rinsed
- 5 g Flat Leaf Parsley Chopped
- Salt & Pepper
Garnishes
- Cheddar or Mozzarella Cheese Grated
- Spring Onion (Scallion) Sliced
- Coriander (Cilantro)
- Sour Cream
- Sriracha Mayonnaise
Method
- Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
- Poke holes in the sweet potatoes, place them onto the prepared tray, drizzle with oil and seasoning, and bake for 1 hour.
- Place a pot over medium-high heat, add the olive oil and onion, and sauté for 3 minutes. Add the garlic and jalapeño, and sauté for 1 minute.
- Add the beef mince, season to taste, and fry for 8 minutes, mixing regularly, until browned all over and cooked through to an internal temperature of at least 71°C (160°F).
- Add the tomato paste, cumin, oregano, smoked paprika, and cayenne pepper. Mix to combine and cook for 2 minutes.
- Add the beef stock and cook for 1 minute. Add the crushed tomatoes and bring to a boil. Reduce the heat to low, cover, and simmer for 35 minutes.
- Remove the lid and add the kidney beans, flat-leaf parsley, and seasoning to taste. Cook for a final 20 minutes, then remove from the heat.
- Remove the potatoes from the oven and let them cool for 10 minutes. Slice across the potato lengthways and push down on the sides to open it up. Load with the chilli con carne, top with 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 as a regular meal. Top with spring onion, coriander, sour cream, and a drizzle of sriracha mayonnaise. 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.