Chili Stuffed Sweet Potatoes

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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.