ALL OF THE BEANS.
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Chili Stuffed Sweet Potato Skins from Ambitious Kitchen
This stuffed sweet potato recipe from Ambitious Kitchen is a great appetizer for entertaining.
- Prep Time
10 Mins
- Cook Time
1 Hour 30 Mins
- Serves
6
Ingredients
- 3 medium-large sweet potato skins
- ½ Tbsp olive oil
- Salt
- For the stuffing:
- 1 can (15 oz) Bush's® Kidney Beans
- ½ cup shredded colby jack or mexican cheese
- For the honey lime chipotle yogurt:
- ¼ cup plain greek yogurt or sour cream
- 1 tsp honey
- ½ lime, juiced
- ¼ tsp chipotle chili powder, plus more to taste
- For garnish:
- 1 green onion, diced
- Jalapeno slices
- 1 Tbsp fresh chopped cilantro
- Chopped cooked bacon, if you’re feeling fancy
Optional Toppings
Bacon
Cooking Instructions
- 1HEAT
Preheat oven to 375 degrees F.
- 2PREP
Line a large baking sheet with parchment paper. Use a fork to poke several holes all over sweet potatoes. Place on prepared baking sheet.
- 3BAKE
Bake for 1 hour or until easily pierced with a fork. Allow sweet potatoes to cool for 10-15 minutes. Turn up heat in oven to 425 degrees F.
- 4MIX
While the sweet potatoes are cooling, make the honey-lime chipotle yogurt sauce: In a small bowl mix together the yogurt, honey, lime juice and chipotle chili powder. Taste and adjust seasonings, adding more chili powder if you like things a little spicy. Place in fridge until ready to use.
- 5SCOOP
After sweet potatoes have cooled off, cut them in half lengthwise. Scoop out the inside flesh, leaving a thin layer flesh on sides and bottom of the sweet potato. Remember, it’s very important that you don’t scoop it all out or you won’t be able to fill the sweet potatoes up. You can use the leftover flesh for adding to smoothies or making muffins, pancakes or pie.
- 6SEASON
Brush the inside and outsides of sweet potato with olive oil and sprinkle with a little salt.
- 7BAKE
Bake in oven for 10-15 minutes to crisp up the outsides. Divide Bush's® Chili Beans evenly between sweet potatoes. Sprinkle cheese on top. Bake for 5 minutes or until cheese is melted.
- 8GARNISH
Add a little of the yogurt sauce on top, then garnish with green onion, jalapeno slices and cilantro. Best if enjoyed immediately, but will stay good if properly covered in fridge for up to 5-7 days.