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

Chili Stuffed Sweet Potato Skins

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


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.


  • 45 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.

Optional topping

Avocado Cream Sauce (see notes for instructions)


  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 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.


  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.


  • 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