Stuffed Sweet Potatoes with Chipotle Chili
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Stuffed sweet potatoes are filled with an easy Whole30 chipotle chili, made with ground turkey, tomatoes and spices, in this gluten free and dairy free meal. Add slices of fresh avocado to this healthy recipe for a creamy topping to finish the dish. It’s easy to make in under an hour, perfect for weeknight meals, or meal prep!
Table of contents
I can’t say enough good things about the delicious combo of smoky, spicy chipotle chili + creamy baked sweet potatoes. They’re a match made in Whole30 heaven, that I could eat every week!
With minimal prep, you can have these stuffed sweet potatoes on the table for dinner in under an hour with only 15 minutes of active cooking time. Just cook the sweet potatoes in the oven, air fryer or microwave then prepare the chipotle chili on the stove. Let it simmer in all of the delicious flavors while the sweet potatoes roast. Put it all together and dinner is ready!
Ingredients
- Large sweet potatoes – I recommend potatoes that are approximately 1/2 pound each in size. Make sure they’re smooth on the outside, without any noticeable bruises on the skin.
- Olive oil – or another neutral-flavored vegetable oil, like avocado oil.
- Diced onion – feel free to use red onion or yellow onion in this dish.
- Garlic – I always recommend fresh minced cloves for the best flavor.
- Ground turkey – you could also use ground beef or ground chicken.
- Salt + black pepper + paprika + ground cumin – to season the chili.
- Ground chipotle chili powder – to make chipotle chili, you’ll need this spice. You can find it at most major grocery stores in the spice section. If you can’t find it at your local store, you can always grab a jar on Amazon at the link above. In a pinch, you can also substitute traditional chili powder, but it won’t have the smoky flavor of the chipotle.
- Diced tomatoes – a traditional 14.5 ounce can of diced, or petite diced tomatoes will work for this recipe.
- Diced green chilies – you can find these canned chilies in the Hispanic section of most grocery stores, near the salsas and hot sauce.
Instructions
I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, recipe video and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Bake the sweet potatoes. Scrub the sweet potatoes clean, dry them well, then use a fork to pierce each sweet potato all over, about 8-10 times. Place the potatoes on a foil-lined baking sheet and into a 425°F preheated oven to bake for 40-50 minutes, or until tender.
- Note: if you’d like to cook the potatoes faster, you can use this post to learn how to bake sweet potatoes in an air fryer, or in the microwave.
- Prepare the chipotle chili filling. While the sweet potatoes are baking, heat up a large skillet on the stove over medium-high heat. Add olive oil to the skillet, then add diced onions and cook for 3-4 minutes. Add minced garlic and cook for an additional minute. Add ground turkey and cook through. This should take about 8-10 minutes.
- Season the chili. Cook the turkey through, then add salt, pepper, paprika, cumin and chipotle chili powder to the skillet. Stir to combine the ingredients and cook for 2-3 minutes.
- Add the remaining ingredients and simmer. Add the canned tomatoes and diced green chilies to the skillet and stir to combine everything. Cover the skillet, reduce the heat on the stove to low and simmer until the sweet potatoes are roasted. If the sweet potatoes are already cooked, simmer the chili for at least 15-20 minutes.
- Assemble the dish. Remove the sweet potatoes from the oven and slice them in half lengthwise. Use a fork to lightly mash the inside of the sweet potatoes. Spoon the chili over the sweet potatoes and add the toppings of your choice. I like the bite of raw chopped onions and the creaminess of avocado on top. I also like to finish the dish with fresh chopped cilantro to garnish.
Recipe tips
- To make this recipe vegan, simply substitute in soy chorizo, or meatless crumbles for the ground turkey. You could also use black beans, instead of ground turkey, for a different texture and flavor.
- The chipotle chili can be stored in an airtight container in the fridge for up to 5 days. So feel free to make it ahead of time if you want to meal prep this stuffed sweet potato recipe and simply heat the chili up on the stove or in the microwave before stuffing the sweet potatoes.
- If you’re not on a whole30 diet, feel free to add cheese on top of the potatoes. Crumbled cotija cheese or shredded pepper jack cheese are both delicious options to top these Mexican-style stuffed sweet potatoes. You could also add a dollop or sour cream or plain Greek yogurt for extra creaminess on top.
More whole30 recipes
If you are on the Whole 30 diet, or just looking for more healthy, dairy free and gluten free recipes, check out these favorites!
Whole30 Chipotle Chili Stuffed Sweet Potatoes
Stuffed sweet potatoes are filled with an easy Whole30 chipotle chili, made with ground turkey, tomatoes and spices, in this gluten free and dairy free meal. It’s easy to make in under an hour, perfect for weeknight meals, or meal prep!
Ingredients
- 2 large sweet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 cup diced onions
- 3 cloves garlic, minced
- 1 pound ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 tablespoon chipotle chili powder
- 14.5 ounce can diced tomatoes
- 4 ounce can diced green chilies
Instructions
- Preheat the oven to 425°F.
- Pierce the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet and into the oven for 40-50 minutes, or until fork tender.
- While the sweet potatoes are roasting, prepare the turkey chili.
- Add the olive oil to a large skillet on the stove over medium high heat.
- Add the onion and cook for 3-4 minutes, add the garlic and cook for an additional minute.
- Add the ground turkey to the skillet, crumble and cook through, this should take about 8-10 minutes.
- Once the turkey is cooked through, add the salt, pepper, paprika, cumin and chipotle chili powder to the skillet, stir to combine and cook for 2-3 minutes.
- Add the diced tomatoes and green chilies, and stir to combine all of the ingredients.
- Cover the skillet, reduce the heat on the stove to low and simmer until the sweet potatoes are done roasting, at least 15-20 minutes.
- Remove the sweet potatoes from the oven, slice them in half and gently smash the insides with a fork.
- Spoon the chili into each half and add the toppings of your choice.
Video
Notes
- The nutritional information provided does not include the optional toppings.
- To make this recipe vegan, simply substitute in soy chorizo, or meatless crumbles for the ground turkey. You could also use black beans, instead of ground turkey, for a different texture and flavor.
- The chipotle chili can be stored in an airtight container in the fridge for up to 5 days. So feel free to make it ahead of time if you want to meal prep this stuffed sweet potato recipe and simply heat the chili up on the stove or in the microwave before stuffing the sweet potatoes.
Nutrition Facts
Serving 4gCalories 268kcal (13%)Carbohydrates 25g (8%)Protein 30g (60%)Fat 6g (9%)Saturated Fat 1g (5%)Cholesterol 62mg (21%)Sodium 947mg (39%)Potassium 867mg (25%)Fiber 6g (24%)Sugar 8g (9%)Vitamin A 10205mg (204%)Vitamin C 18mg (22%)Calcium 78mg (8%)Iron 3mg (17%)
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