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Chipotle Chili-Stuffed Sweet Potatoes

Published by Cheryl Mussatto, MS, RD, LD on Dec 16, 2019

Have you ever tried a recipe you know is going to be a ‘keeper?’ Of course you have and here’s one to add to your list.  Hearty without being overly filling and brimming with nutritious ingredients to boot, it’ll be your go-to meal the whole family will enjoy. I can’t say enough good things about the delicious combo of smoky, spicy chipotle chili paired with creamy baked sweet potatoes. Just think how good this simple skillet chili will taste on those cold winter evenings.

What I liked best is how sweet potatoes pair beautifully with each ingredient. From the lean ground beef to the pinto beans to the chipotle peppers, it’s music to your taste buds.  Not only are beef and beans excellent sources of protein but the beans and sweet potatoes are good sources of both fiber and potassium.  The mineral potassium is perfect for lowering blood pressure and for regulating both your body’s fluid balance and muscle and heart contractions.

Sweet potatoes lovely interior orangey color means it’s loaded with beta carotene, a pigment that converts into vitamin A once in the body. People who obtain sufficient vitamin A in their diet may have a lower risk of certain forms of cancer and are less likely to develop age-related macular degeneration, which is a loss of central vision as people age.

Like your foods hot and spicy?  Feel free to add in one more chipotle pepper or so to taste. I like my foods more on the mild side so I only used about one and half peppers in the recipe. Make your meal more complete by adding a veggie such as a spinach salad or cooked broccoli along with apple slices or grapes.

Are you ready to try out this recipe? Good, let’s get cooking!

Photo by Cheryl Mussatto

Chipotle Chili-Stuffed Sweet Potatoes – Serving size – ½ sweet potato and ½ cup chili each; makes 4 servings

Nutrition per serving: Calories – 265; Total Fat – 9 grams; Protein – 20 grams; Carbohydrates – 27 grams; Fiber – 9 grams; Sodium – 350 milligrams

Ingredients:

4 small sweet potatoes

1 tablespoon canola oil

1 pound 95% lean ground beef

4 scallions, sliced, green and white parts separated

4 tablespoons tomato paste

2-4 canned chipotle peppers in adobe, chopped

2 tablespoons paprika

½ teaspoon salt

1 15-ounce can pinto beans, drained and rinsed

1 cup water (add more if needed)

¾  cup shredded Mexican-blend cheese

Nonfat plain Greek yogurt for garnish

Directions:

  1. Preheat oven to 425 degrees F; Prick sweet potato several times with a fork and place on a foiled lined pan. Bake until tender when pierced with a knife, about 45 – 50 minutes.

              or

Instead of baking, place sweet potato on a microwave-safe plate and microwave for 5 minutes.  If potato isn’t fork tender after 5 minutes, continuing microwaving in 30-second increments.  

  1. While potatoes are cooking, heat oil in a large skillet over medium-high heat. Add ground beef and scallion whites. Cook, stirring and breaking up the beef with a wooden spoon, until no longer pink.
  2. To beef and scallion mixture, add tomato sauce, chipotles to taste, paprika, and salt. Stir together.
  3. Add beans and water to beef mixture, stirring to mix.
  4. Slice cooked sweet potatoes in half lengthwise. Leaving the skin intact, carefully scoop out the flesh of each sweet potato and add to the beef mixture, stirring to combine.
  5. Fill each empty potato skin with ½ – 1 cup of the sweet potato-chili mixture.
  6. Top each sweet potato with shredded cheese, and return to the baking sheet placing in the heated oven (3-5 minutes) or microwave to melt cheese.
  7. Once cheese is melted, bring out of the oven or microwave, top with scallion greens and garnish with Greek yogurt, if desired.

Inspired by Diabetic Living Magazine

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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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