Chili stuffed baked sweet potatoes
Chili stuffed baked sweet potatoes
Yields: 8 servings
Ingredients
Sweet potato
8 smaller sweet potatoes – try to get similar sizes
¼ to ½ cup vegetable broth
¼ teaspoon Himalayan salt
⅛ teaspoon pepper
Chili
1 cup onions – diced
1 tablespoon garlic - minced
1 cup black beans
1 cup kidney beans
1 cup chickpeas
1 cup sweet bell pepper– smaller dice
1 cup corn – fresh or frozen
1 796 ml can diced tomatoes – salt-free
2 tablespoons tomato paste
1 tablespoon chipotle sauce – store-bought or homemade
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cane sugar – optional (sugar cuts the acid)
½ teaspoon Himalayan salt
¼ teaspoon pepper
Steps
Preheat oven to 375 F. Wash and dry sweet potatoes. Pierce each potato with a knife or fork. Place them on a baking sheet. Roast sweet potatoes until fork-tender. Time will vary depending on the size of your potatoes – allow about one hour. When they are done, remove them from the oven and let them cool.
While the sweet potatoes are baking, sauté onions, garlic and salt in a little oil or vegetable broth until the onions are translucent. Add the peppers – stir until slightly softened. Add beans, corn, tomatoes, tomato paste, sugar and remaining seasonings. Let it simmer for an hour to bring the flavours together and let the liquid reduce.
When the sweet potatoes have cooled, slice an opening in the top of each one and carefully scoop-out the flesh into a bowl. Leave enough flesh to keep the potato shell sturdy enough to hold the chili.
Mash the flesh with vegetable broth, salt and pepper. I use an immersion blender. When it is smooth and creamy sit it aside until you are ready to re-stuff the potatoes.
You can stop at this point if you want to make the components of the dish in advance.
One hour before you are ready to serve, preheat the oven to 400 F. Carefully fill each potato with chili then top them with the sweet potato mash. Place them on baking sheet. Bake for 10 to 15 minutes depending on the size of your potatoes. You want to make sure they are heated through.
Serve with cashew sour cream or guacamole .
