Description
Ultimate Chili-Stuffed Sweet Potato Skins are a delicious and hearty appetizer or vegetarian lunch option featuring baked sweet potato skins filled with mild chili kidney beans, topped with melted cheese and a refreshing honey-lime chipotle yogurt sauce, garnished with jalapeños, green onion, and cilantro. This recipe offers a perfect balance of spicy, savory, and tangy flavors and is easy to prepare for game days or casual meals.
Ingredients
Scale
For the Sweet Potatoes
- 3 medium-large sweet potato skins (about 3 inches in diameter and 5-6 inches long)
- 1/2 tablespoon olive oil
- Salt, to taste
For the Stuffing
- 1 (15 ounce) can BUSH’S® Kidney Beans in a Mild Chili Sauce
- ½ cup shredded colby jack or Mexican cheese
For the Honey Lime Chipotle Yogurt
- ¼ cup plain Greek yogurt or sour cream
- 1 teaspoon honey
- ½ lime, juiced
- ¼ teaspoon chipotle chili powder, plus more to taste
To Garnish
- 1 green onion, diced
- Jalapeño slices, to taste
- 1 tablespoon fresh chopped cilantro
- Chopped cooked bacon (optional, if you’re feeling fancy)
Instructions
- Preheat and Bake Sweet Potatoes: Preheat oven to 375°F. Line a large baking sheet with parchment paper. Use a fork to poke several holes all over the sweet potatoes to allow steam to escape. Place sweet potatoes on the prepared baking sheet and bake for 1 hour or until easily pierced with a fork. Allow sweet potatoes to cool for 10-15 minutes. Increase oven temperature to 425°F.
- Prepare Honey-Lime Chipotle Yogurt Sauce: While sweet potatoes cool, combine Greek yogurt (or sour cream), honey, lime juice, and chipotle chili powder in a small bowl. Mix well and taste, adjusting the chili powder to increase spice if desired. Refrigerate until ready to use.
- Scoop and Crisp Sweet Potato Skins: Once cooled, cut sweet potatoes in half lengthwise. Carefully scoop out the flesh leaving a thin layer on the sides and bottom to maintain structure. Brush the insides and outsides of sweet potato skins with olive oil and lightly sprinkle with salt. Return to oven and bake for 10-15 minutes to crisp the skins.
- Stuff and Melt Cheese: Divide the BUSH’S® Kidney Beans in Mild Chili Sauce evenly among the sweet potato skins. Sprinkle shredded colby jack or Mexican cheese atop each filled potato skin. Bake for 5 minutes or until the cheese has melted.
- Garnish and Serve: Add a dollop of the honey-lime chipotle yogurt sauce on top of each stuffed sweet potato skin. Garnish with diced green onions, jalapeño slices, chopped cilantro, and optional bacon if desired. Serve immediately for best taste, or cover and refrigerate for 5-7 days.
Notes
- This recipe offers a delicious, vegetarian chili-stuffed sweet potato that is perfect for game day appetizers or quick lunches.
- The leftover scooped sweet potato flesh can be used in smoothies, muffins, pancakes, or pies to avoid waste.
- Add chopped cooked bacon as a garnish to add a smoky flavor if desired.
- Adjust the chipotle chili powder in the yogurt sauce to control the level of spiciness.
- Store leftovers properly covered in the refrigerator for up to 5-7 days.
- This recipe is sponsored by BUSH’S® Beans and uses their mild chili kidney beans for convenience and flavor.
Nutrition
- Serving Size: 1 sweet potato skin
- Calories: 191 kcal
- Sugar: 4.7 g
- Sodium: 320 mg
- Fat: 4.1 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 30.3 g
- Fiber: 6.8 g
- Protein: 9.1 g
- Cholesterol: 10 mg
