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.
- 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 teaspoons minced garlic
- 1 large or 2 small poblano peppers, seeded and chopped
- 2 teaspoons cumin
- 1 teaspoon smoked paprika or regular chili powder
- 1/2 Tablespoon ancho chili powder
- 1/4 teaspoon each salt and black pepper
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon ground coriander
- 6 oz tomato paste
- 1/4 cup raisins (optional). The raisins help reduce the spice level, if desired.
Avocado Cream Sauce (see notes for instructions)
- Set oven to 400 F. to preheat, and line a baking sheet with foil or parchment paper.
- 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.
- 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.
- While potatoes are cooking, make the chili
MAKE THE CHILI
- 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.
- 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.
- 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 .
- 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
- Flip the potato skins over so that now you can fill them with the chili.
- Scoop a few spoonfuls of chili into each potato skins.
- Place back in oven for 15 minutes at 350F. Broil for 1-2 minutes for extra crispy skins.
- Remove from oven. Set aside.
- Garnish with chopped cilantro and optional avocado or avocado sauce.
- 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
- 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