Chili Stuffed Sweet Potatoes Recipe


5 from 1 vote
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Chili Stuffed Sweet Potatoes Recipe - Chili Stuffed Sweet Potatoes makes a quick and easy meal! Ready and on the table in 30 minutes or a great make-ahead meal for even easier weeknights! //

Chili Stuffed Sweet Potatoes makes a quick and easy meal! Ready and on the table in 30 minutes or a great make-ahead meal for even easier weeknights!

If your day goes anything like mine, it begins in a rush out the door to school, stays running on full throttle and then winds up with everyone coming in the door asking, “what’s for supper?”

That’s when I love to turn to meals that I can make in a snap or make-ahead meals that are ready and waiting for just such an occasion.

Chili Stuffed Sweet Potatoes Recipe


These Chili Stuffed Sweet Potatoes fit the bill perfectly. While the recipe from start to finish takes 30 minutes to make, it is also one that works perfectly for repurposing leftovers from previous meals during the week or to simply make-ahead and keep in the refrigerator if you like to meal prep earlier on the weekends for easy weeknights throughout the week.

How to Make Chili Stuffed Sweet Potatoes Recipe

To make this recipe all at once, I prepare my sweet potatoes in my Instant Pot (what a time-saver that thing is!) while I’m cooking my chili. If you don’t have an Instant Pot, don’t worry, you can throw them into your slow cooker earlier in the day or bake them conventionally in the oven. The conventional method will take a bit longer than the 30 minutes, just so you note the time requirement.


Make Ahead Chili Stuffed Sweet Potatoes Recipe

As a make-ahead recipe, I love to prepare a few recipes over the weekend when I have a little bit more time on my hands and am not so rushed. I then let the chili cool completely and then package it into smaller containers. At this point, you can either store it all in the refrigerator to be used during the week, or divide the chili by putting some in the refrigerator for use over the next few days and the remainder in to the freezer to be used within the next few months. That way, you’ve solved what’s for supper for two nights! 🙂

You can also prepare the sweet potatoes over the weekend and then wrap well and store in the refrigerator. As with the chili, I love to bake them and then wrap each of them for storing in the refrigerator to use for quick lunches or suppers throughout the week!

To serve, you’ll just reheat the chili in a medium saucepan over medium heat until it has been warmed throughout or pour it into a microwave-safe container and pop it into the microwave for reheating. For the sweet potatoes, you can either reheat in the oven or in the microwave. Then, place each sweet potato into a bowl, split it open and loosen the flesh of the sweet potato and then ladle on your chili, top with optional toppings and dig in!

Talk about comforting!


Here’s my Chili Stuffed Sweet Potatoes recipe. It’s a weeknight favorite!

Chili Stuffed Sweet Potatoes Recipe

5 from 1 vote
Chili Stuffed Sweet Potatoes make a quick and easy meal! Ready and on the table in 30 minutes or a great make-ahead meal for even easier weeknights!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6


Chili Recipe

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 pound ground beef
  • 3 tablespoons tomato paste
  • 2 bell pepper, seeded and chopped
  • cups tomato sauce
  • cups chicken stock or broth, or broth
  • 2 cups cooked pinto beans, or 2 (14.5-ounce) cans pinto beans, rinsed and drained
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 – 6 Instant Pot Sweet Potatoes
  • Optional toppings: fresh parsley, sour cream, cheese, jalapeño slices


  • Drizzle olive oil into a Dutch oven set over medium heat. Add onion, garlic, chili powder, cumin, and oregano and saute the onions until tender, about 2 minutes. Stir in the ground beef or turkey and cook until browned. Drain away excess drippings and stir in tomato paste, bell pepper, tomato sauce, chicken stock, pinto beans, salt and pepper. Cook, stirring occasionally until the chili is thickened,about 20 minutes.
  • Meanwhile, prepare the Instant Pot Sweet Potatoes as directed.
  • To serve, place each sweet potato in a bowl, split open and loosen the flesh of the sweet potato with a fork. Then, ladle on the chili and add any additional toppings desired.


Special Dietary Changes:
If you have special dietary concerns, you can easily modify this chili recipe to fit your needs. If you are following a paleo, Whole 30, or similar lifestyle, you would simply omit the beans included in this chili and not include the optional sour cream topping.
This is a great make-ahead dish! Allow the chili and the sweet potato to cool separately. Then, wrap the sweet potatoes individually, pour the chili into a container and cover, and store all in the refrigerator. To serve, reheat the chili over medium heat, cooking until the chili has warmed throughout and reheat the sweet potato in the oven until warmed throughout. Then serve as included in the recipe instructions.
Freezer Friendly:
Prepare the chili as directed. Allow to cool completely and store in freezer-safe containers for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat over medium heat in a Dutch oven or large saucepan until heated throughout. Serve with sweet potatoes as included in the recipe instructions.


Calories: 410kcal | Carbohydrates: 39g | Protein: 30g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1328mg | Potassium: 1362mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1133IU | Vitamin C: 43mg | Calcium: 95mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Chili Stuffed Sweet Potatoes Recipe - Chili Stuffed Sweet Potatoes makes a quick and easy meal! Ready and on the table in 30 minutes or a great make-ahead meal for even easier weeknights! //

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review


  1. Sabrina B says:

    Can’t tell you how thrilled I was to see this beautiful photo featuring two of my favorites, sweet potato + chili, what a perfect idea and a definitely, “Why didn’t I think of that moment?”, thank you for sharing this!

  2. Jaden Hair says:

    It’s chili season!!! Great super healthy way to enjoy chili 🙂 Miss you bunches! hugs 🙂

  3. Laura @ Laura's Culinary Adventures says:

    Yum! So hearty and filling!

  4. Natasha says:

    These look so cozy! What a great way to serve chili.

    1. Robyn Stone says:

      Thanks so much, Natasha! It’s really tasty! xo

  5. Amanda says:

    These look great. Can’t wait to try them.

    1. Robyn Stone says:

      I hope you enjoy them! Thanks so much! xo

  6. Gail says:

    Hi Robyn. How do you do the potatoes in the Instant Pot? I was given one but it’s still a thing of mystery to me (beyond the occasional stew or chilli). Potatoes would be a new trick! Thanks

    1. Gail says:

      Doh! Just found the link. Sorry!

    2. Robyn Stone says:

      Hi Gail,
      I’ve got a link to making the Instant Pot Sweet Potatoes within this recipe. It makes wonderful sweet potatoes! Enjoy! xo