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Chili Twice-Baked Sweet Potato

by Livestrong_Recipes  |  Jan 20, 2017

Chili Twice-Baked Sweet Potato
  1. PREP
  2. 10 m
  • COOK
  • 1h 15m
  • TOTAL
  • 1h 25m

This sweet potato includes all the flavors of traditional chili flavor without all the fuss. It packs in serious nutrition thanks to generous servings of veggies, plus vegetarian-friendly protein thanks to the black beans.

INGREDIENTS

SERVES 2

  • 1 sweetpotato , raw sweet potato
  • 1/2 cup Black Beans
  • 1/2 cup frozen corn kernels
  • 1/2 medium Onion, Raw
  • 1/2 cup Green Bell Peppers, Chopped
  • 1 tsp olive oil
  • 1 tbsp Chili Powder
  • 1 tsp ground cumin
  • 1 oz Low Fat Cheddar Cheese

DIRECTIONS

1 Preheat oven to 400 degrees Fahrenheit.
2 Pierce the sweet potato with a fork 6 to 7 times. Place the sweet potato on a baking sheet and bake for 60 to 75 minutes, or until the flesh is tender.
3 Heat the olive oil in a non-stick pan over medium heat.
4 Add the onions and heat until translucent, 2-3 minutes. Add the corn and bell peppers and cook until they start to brown, 5-6 minutes. Put the veggies and beans in a small mixing bowl and set aside.
5 Remove the cooked sweet potato from the oven and slice in half, lengthwise. Scoop the sweet potato flesh out into the mixing bowl, then add the spices and stir to combine.
6 Spoon the mixture into each sweet potato half, then top with the grated cheese. Transfer the sweet potato halves to a greased casserole dish.
7 Bake for 15 minutes, until the cheese is melted and bubbling, then serve immediately.
8 Notes:
9 Sprinkle with salt if desired.
10 PC: Jenna Butler