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Ancho Chili Stuffed Sweet Potato Skins {Whole 30}

by Lindsay Cotter · 09/27/2020

GFDairy FreeJump to Video
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★★★★★ 4.3 from 3 reviews
ancho beef stuffed in sweet potato on a platter with cilantro and dip
ancho beef stuffed in sweet potato on a platter with cilantro and dip

Sweet potato skins stuffed with ancho-spiced beef chili make for a flavorful, wholesome meal or appetizer. This recipe is easy to make, and it’s dairy free, gluten free, and Whole30 friendly.

overhead photo: hands holding parchment paper lined tray of sweet potato skins filled with chili

Healthy comfort food – is it possible?

We’re in the thick of it y’all. It’s chili season, football season, warm me up food season, snack and cheesy appetizer goodness season, and basically all the Fall food season.

Comfort foods like those may seem like heavy food. But want to know something totally ironic about this?

More than ever, people are looking for paleo friendly and whole30 comfort food recipes. Yes, those simple wholesome recipes that can still bring comfort and nostalgia.

Totally doable!!

Making HEALTHY comfort food makes me giddy, too. It means that we (a society as a whole) are caring more about OUR OWN health and balance. See, we don’t need to go overboard with strict dieting or detoxes. No no, please say that trend has come and gone.

You don’t need to eliminate all your favorite comfort foods, either. Instead, we take real food, dense in nutrients and maybe even calories (energy), and we use it for good.

Good like spicy chili ..beef chili!

Good like sweet potato skins… skins stuffed with chili. Did I mention this is beefy chili? Ya, this Whole30 appetizer packs some serious iron-rich goodness.

This recipe is paleo and dairy free, too. Plus, we make every bit of it using simple, wholesome food.

You’re getting my drift, right?

Football tailgating snacks, spicy food, hearty chili/soup, and starchy vegetables all look and sound heavy, but in fact, they can nourish us inside and out!

 

Making stuffed potato skins

 

overhead photo: 4 whole sweet potatoes and 1 poblano pepper on white marble background

NUTRITION and health benefits in the RECIPE INGREDIENTS:

  • Organic lean beef – Mega source of healthy iron and essential amino acids from protein.
  • Sweet potato – A starchy tuber packed with fiber Vitamin A , potassium, and Beta carotene. Plus they contain at least 12% resistant starch, which is good for that gut health and feeding the good bacteria.
  • Poblano Peppers – Rich in Vitamin C and other antioxidant rich compounds that help to reduce inflammation.
  • Ancho Chili powder, cumin, coriander, and cinnamon – powerful spices that help reduce inflammation.
  • Raisins  – Don’t worry, you don’t have to add raisins, but it does help reduce the heat, as in spice! And oh my, they are tasty in chili! This is almost like a cuban style picadillo. Natural energy, a digestive aid, and a good source of your plant based non-heme iron.
  • Cilantro – Rich in Vitamin K and Folic Acid.

Sweet Potato Skins Recipe Video

Watch this QUICK recipe video before you make the sweet potato appetizers.

Chili Stuffed Sweet Potato Skins (Whole 30 friendly)

 

 

How to make this healthy comfort food recipe

There are basically three parts to making this recipe, baking the potatoes, making the beef chili, and assembling the sweet potato skins.

Bake the sweet potatoes.

baked sweet potatoes, sliced in half

 

 

  1. Slice and remove filling. After the sweet potatoes cool off enough for you to handle them, slice them in half end to end.
  2. Remove the potato from the skins. Be sure to keep a little bit of the potato intact, This will give some sturdiness to the skins. After all, they are about to hold some healthy chili.

Oh, and save the insides of the sweet potatoes! There are ideas in the recipe notes below for how you can use it.

 

 

Make the poblano beef chili

overhead photo: ground beef and other chili ingredients in large pot
overhead photo: making a pot of chili with ground beef and poblano chilies

TIME SAVING TIP: You can make the chili up to two days ahead of time.

If you are not a spicy chili lover, you  have nothing to worry about because Poblano chilis are not very spicy at all.

As a matter of fact, they are less spicy than jalapenos. But, you still get the health benefits of capsaicin; it can increase your metabolism, and can reduce insulin spikes. This is GREAT news for diabetics.

Fill the sweet potato skins with chili.

hollowed out sweet potatoes placed upside down on a baking sheet
close up: hollowed out sweet potatoes being filled with beef chili

BAKE, GARNISH, AND SERVE!

overhead photo: sweet potato skin appetizer, filled with lean beef chili

Recipe notes

  • Make it ahead! You can make the chili and bake the sweet potatoes up to two days ahead of time. Store them separately in the refrigerator until you are ready to assemble the sweet potato skins.
  • Vegetarian option –   Feel free to substitute the ground beef for my BBQ tempeh or other meatless meat.
  • Skip the sauce – If you don’t want to use the avocado cream sauce, you can skip it, or top with some avocado or guacamole!
  • No roasted poblano peppers? No prob, make this easy salsa recipe or top them with roasted jalapeños.
  • Leftover chili? If you have extra chili, serve it with chips for dipping… it’s delish!
  • Need some ideas for the sweet potato filling? Make my recipe for  chocolate peanut butter dough balls  (yep, they’re made with sweet potato!)

 

That’s it! Your next hearty appetizer just got healthier, with love from real food.

Print
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overhead photo: hands holding parchment paper lined tray of sweet potato skins filled with chili

Chili Stuffed Sweet Potato Skins


★★★★★

4.3 from 3 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour 40 minutes
  • Yield: 8-10 skins 1x
  • Diet: Gluten Free
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Description

Sweet potato skins stuffed with ancho-spiced beef chili make for a flavorful, wholesome meal or appetizer. This recipe is easy to make, and it’s dairy free, gluten free, and Whole30 friendly.


Ingredients

Scale
  • 4–5 medium sweet potatoes
  • 1 lb organic lean ground beef (93% lean) – see notes for substitutes
  • 1/2 cup chopped onion, red or white
  • 2 tsp minced garlic
  • 1 large or 2 small poblano peppers, seeded and chopped
  • 2 tsp cumin
  • 1 tsp smoked paprika or regular chili powder
  • 1/2 tbsp ancho chili powder
  • 1/4 tsp each salt and black pepper
  • 1 tsp cinnamon (optional)
  • 1/2 tsp ground coriander
  • 6 oz tomato paste
  • 1/4 cup raisins (optional). The raisins help reduce the spice level, if desired.

Optional topping

Avocado Cream Sauce (see notes for instructions)


Instructions

BAKE SWEET POTATOES
  1. Set oven to 400 F. to preheat, and line a baking sheet with foil or parchment paper.
  2. Wash and dry sweet potatoes. Use a fork to pierce around the surface of each potato several times to create holes for the steam to escape.
  3. Place sweet potatoes on prepared sheet and bake for 45-50 minutes, or until tender. Set aside and allow potatoes to cool for 10 minutes before slicing them in half from end to end.
  4. While potatoes are cooking, make your chili

MAKE THE CHILI

  1. Add beef to a deep skillet. Brown the meat on medium to medium high for about 5 minutes. Using a wooden spoon or spatula,  break beef into crumbles. Spoon browned and crumbled beef onto a plate or a bowl. Leave grease/fat in pan to saute the vegetables with.
  2. To the same pan, add the onion and peppers, then saute on medium-high until fragrant and onion start to soften (about 3-5 minutes). Add the garlic and cook for additional minute, stirring to prevent it from burning.
  3. Add the browned beef back to the pan, then mix in the spices. Cook on medium for 5 minutes. When beef is almost done cooking, mix in the tomato paste and optional raisins .
  4. Continue to cook on medium until beef is cooked through and the chili is well combined, an additional 5-10 minutes. Cover and set aside.

ASSEMBLE SWEET POTATO SKINS

  1. Flip the potato skins over so that now you can fill them with the chili.
  2. Scoop a few spoonfuls of chili into each potato skins.
  3. Place back in oven for 15 minutes at 350F. Broil for 1-2 minutes for extra crispy skins.
  4. Remove from oven. Set aside.
  5. Garnish with chopped cilantro and optional avocado or avocado sauce.

Notes

  • Make Ahead – You can make the chili and bake the sweet potatoes up to 2 days ahead.
  • Vegetarian option –  feel free to substitute the ground beef for my BBQ tempeh or other meatless meat.

OPTIONAL Avocado cream sauce:

In a food processor or blender, blend together the following:

  • 1/2 of a large avocado, 1/4 cup olive oil, 1 garlic clove, 1 tsp lime juice, 4 tbsp coconut milk or heavy cream, 2 tbsp chopped cilantro, salt and pepper, to taste.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: appetizer
  • Method: oven
  • Cuisine: American, Mexican

Nutrition

  • Serving Size: 1 skin (without sauce)
  • Calories: 120
  • Sugar: 5.5g
  • Sodium: 352.4mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 12.1g
  • Fiber: 2.2g
  • Protein: 12.8g
  • Cholesterol: 32.9mg

Keywords: sweet potato skins, healthy appetizers, sweet potato recipes, healthy chili recipe

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

By the way, the avocado cream sauce is kinda addicting. So even if you don’t use for the potato skins, go ahead and whip it up for tacos or salads! You’ll be in heaven.

side shot photo: sweet potato skin appetizer, filled with lean beef chili

What’s your favorite real food dish that no one can believe is healthy?

Ancho beef chili, have you tried it yet? Whether you stuff it in potatoes or eat it from a bowl, you just must!

Cheers!
LC


MORE WHOLE HEALTHY SWEET POTATOES RECIPES

This recipe is part of our 8 Healthy Ways to Cook Sweet Potatoes collection. Check it out!

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Categories: Dairy Free, Gluten Free, Has Video, Snacks and Appetizers, Whole 30 Tags: appetizers, chili, potatoes, sweet potatoes, whole30

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. N says

    02/14/2021 at 6:33 PM

    can you freeze these?

    Reply
    • Lindsay Cotter says

      02/14/2021 at 10:24 PM

      I haven’t’ tried freezing them but I don’t see why not! I think, if anything, freezing the filling is the best way to go. Hope that makes sense.

      Reply
      • N Busse says

        02/15/2021 at 5:11 PM

        Thanks, they’re very good!

        Reply
        • Lindsay Cotter says

          02/16/2021 at 3:29 AM

          I’m so glad you enjoyed them!

          Reply
  2. Tita Abdullah says

    12/16/2020 at 11:31 PM

    I like the crispy sweet potato skin. but the avocado sauce and beed chillies feels like somethings is missing.

    ★★★

    Reply
    • Lindsay Cotter says

      12/17/2020 at 3:45 PM

      Did you add enough spice to the sauce? Feel free to add more or adjust the salt content as needed

      Reply
  3. Soccar says

    11/11/2020 at 1:36 AM

    I find this recipe amazing, I will cook this for my family this weekend. Thank you for sharing it

    Reply
    • Lindsay Cotter says

      11/11/2020 at 9:24 PM

      Thanks! Enjoy!

      Reply
  4. renee says

    10/06/2017 at 6:54 PM

    I made this recipe once and loved it! I really want to make it again tonight, however, it now seems that the recipe is no longer available. Maybe the link is broken? Is there any way to get the recipe back up? Thanks!!

    Reply
    • Cotter Crunch says

      10/07/2017 at 9:28 AM

      Is it working now? so sorry about that!

      Reply
  5. kelsey says

    05/03/2017 at 2:05 PM

    These sound great! The photos are super enticing. I just have to say, you FREAKED me out when you wrote “omit raisins if doing a W30” because I’ve been occasionally putting them on my salads these past few days of my 2nd round and I was SURE they were okay if eaten in a savory meal as a small garnish.. I had to double check and what I thought was true is correct. I think raisins would be okay in this dish, or maybe 1/8 cup instead of 1/4 but it’s similar to what they say about dates: we’re not eating this dish solely for the sugar in the raisins!

    okay, enough about raisins. I will be definitely be making this dish sometime in the next month, love your recipes!!

    Reply
    • Cotter Crunch says

      05/03/2017 at 2:47 PM

      OMG I totally spaced. I keep thinking sugar is not allowed. LOL! Raisins, yes, allowed! I will update. Glad you can enjoy!

      Reply
  6. Pamela @ Nutrition to Heal Yourself says

    01/21/2017 at 7:45 AM

    Every single recipe I read of yours leaves me drooling. Gorgeous photography and beautifully written. Excellent work!

    Reply
    • Cotter Crunch says

      01/21/2017 at 9:32 AM

      Thank you friend. I appreciate that!

      Reply
  7. Laura @ Sprint 2 the Table says

    10/09/2016 at 4:25 AM

    I have a feeling we’re going to need something a little cleaner to eat when we get home… this is going on the menu! Even Vegas has admitted she has a gluten problem after all of the pasta. I *almost* refrained from saying “I told you so.” Almost. HA!

    Reply
    • Cotter Crunch says

      10/09/2016 at 7:19 AM

      haha, should I tell her? I told you so vegas! LOL! p.s. You home yet?

      Reply
      • Laura @ Sprint 2 the Table says

        10/11/2016 at 1:11 AM

        Thursday. 🙁

        Reply
        • Cotter Crunch says

          10/11/2016 at 7:04 AM

          just stay, we will move there! mm k?

          Reply
  8. Cassie says

    10/08/2016 at 9:34 AM

    I’ve never consumed chili on a regular basis! I can’t even imagine how AMAZING chili tastes with sweet potatoes though, haha!

    Reply
    • Cotter Crunch says

      10/09/2016 at 7:32 AM

      it’s amazing! i bet the vegan chili would be awesome too with this!!

      Reply
  9. Kristy from Southern In Law says

    10/07/2016 at 10:39 PM

    I need to make these for Jesse as I’m pretty sure he’d think they were the best thing ever! Yum!

    Reply
    • Cotter Crunch says

      10/08/2016 at 6:59 AM

      for sure!!

      Reply
  10. Jody - Fit at 58 says

    10/07/2016 at 1:37 PM

    That looks amazing!!!!!!!

    Reply
    • Cotter Crunch says

      10/08/2016 at 7:08 AM

      thanks lovely!

      Reply
  11. Tara | Treble in the Kitchen says

    10/07/2016 at 8:38 AM

    These look SO flavorful!!! Those potatoes are roasted to perfection, Lindsay! 🙂

    Reply
    • Cotter Crunch says

      10/08/2016 at 6:56 AM

      thanks Tara! you’d love this

      Reply
  12. Shashi at RunninSrilankan says

    10/07/2016 at 7:36 AM

    YES YES YES Ancho beef chili, I HAVE to try itS stuffed in potatoes or straight out of the pan! Fantastic recipe – Whole real food is where it’s at, my friend! Happy FriYAY to ya! xx

    Reply
    • Cotter Crunch says

      10/08/2016 at 7:08 AM

      i so agree! real food is magical!

      Reply
  13. Annmarie says

    10/07/2016 at 6:44 AM

    These would be perfect to enjoy while watching football! YUM!

    Reply
    • Cotter Crunch says

      10/07/2016 at 7:04 AM

      my thoughts exactly

      Reply
  14. Megan @ Skinny Fitalicious says

    10/07/2016 at 6:06 AM

    It was 95 here yesterday. I can’t even think about chili. Lol! Will it ever cool off for good?

    Reply
    • Cotter Crunch says

      10/07/2016 at 6:43 AM

      I know. It was 92F here. I’m just going to pretend it’s cold. LOL!

      Reply
  15. Susie @ Suzlyfe says

    10/07/2016 at 5:55 AM

    Remind me again why we don’t live together? I still haven’t figured it out…

    Reply
    • Cotter Crunch says

      10/07/2016 at 6:43 AM

      i still can’t figure that out either. Ugh.

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

About · Studio · Shop · Contact
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