Chili Stuffed Sweet Potatoes – Quick & Easy

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Take stuffed potatoes to a whole new level by making a batch of these Chili Stuffed Sweet Potatoes. They can be served paleo style or simply gluten-free.

Chili Stuffed Sweet Potato on a plate with a salad

It took me awhile to fully embrace the sweet potato. It’s not something that my parents ever prepared for me when I was growing up. The only sweet potatoes I’d ever seen came in a can and were served topped with marshmallows. It just didn’t appeal to me.

However, when I did my first Whole 30, regular potatoes were off limits. I made peace with sweet potatoes. And lo and behold! My husband who doesn’t like “sweet food” came to love the sweet garnet spud as well. He orders sweet potato fries when we go out now.

These Chili Stuffed Sweet Potatoes are a nice riff on an old classic. I’ve beefed up the chili with a few generous handfuls of kale and other cruciferous veggies and stuffed it inside a baked sweet potato. The chili is very freezer-friendly, so you can easily throw together this meal in the time it takes to nuke your potatoes.

What Can I Top These Chili Stuffed Sweet Potatoes With?

How you top the Chili Stuffed Sweet Potatoes is really up to you. You can approach it from the paleo/Whole 30 side and just add salsa, hot sauce, and avocado. Or if you’re doing dairy, pile on a handful of pepper jack cheese. Either way, it’s super filling.

To keep your cool this summer and still enjoy these Chili Stuffed Sweet Potatoes, you can simmer the chili in the crockpot. This chili with jalapenos would be a great as well if you like heat.

And you can microwave or crockpot the sweet potatoes like I do for these crockpot baked potatoes.

Like I said, keeping a stash of chili in the freezer is awesome for quick nights. The chili itself also goes great in these freezer burritos.

Chili Stuffed Sweet Potato on a plate with cheese

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

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Chili Stuffed Sweet Potatoes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Take stuffed potatoes to a whole new level by making a batch of these Chili Stuffed Sweet Potatoes. They can be served paleo style or simply gluten-free.
Course: Main Course
Cuisine: Mexican
Keyword: chili, stuffed, sweet potatoes
Servings: 4 servings
Calories: 400 kcal
Author: Jessica Fisher
  • 1 1/3 pound ground beef
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 2 tablespoons chili powder
  • fine sea salt and freshly ground black pepper
  • 4 cups shredded kale or cruciferous blend
  • 15- ounce can tomato sauce
  • 4 large baked sweet potatoes split and smooshed
  • optional toppings: shredded cheese avocado, sour cream, salsa
  1. In a large heavy skillet, cook the beef, onion, garlic, and chili powder until the meat is cooked through, and the onion has become translucent. Season to taste with salt and pepper.
  2. Stir in the kale and tomato sauce. Cover and simmer 10 minutes.
  3. Spoon the hot mixture onto the baked sweet potatoes and serve with the toppings.
  4. To freeze: Divide the meat mixture into meal-size portions in plastic containers. Chill in the refrigerator before freezing. Store in the freezer for up to two months. Thaw in the refrigerator. Reheat the mixture in a saucepan and procede with the recipe.
Nutrition Facts
Chili Stuffed Sweet Potatoes
Amount Per Serving
Calories 400 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 93mg31%
Sodium 820mg36%
Potassium 1760mg50%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 11g12%
Protein 39g78%
Vitamin A 26785IU536%
Vitamin C 93.2mg113%
Calcium 186mg19%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.


About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. april says

    Oh man, I adore sweet potatoes…straight up or doctored up…My Mr. Reactionary…. like you, was only familiar with the vile canned variety topped with marshmallows and wasn’t a fan. Until I fed him a baked one topped with shredded BBQ’d pork (leftovers), avocado, and Greek yogurt…HE ATE THREE THAT NIGHT…lol…good stuff…and now I know what I’m rustling up for dinner!

    Have a good weekend!

  2. Carol says

    Very tasty. We had it for supper tonight. Reminded me of a taste for my childhood.

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