Chili Enchilada Loaded Sweet Potatoes

Organic Granola → 

Raw Honey → 

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Chili Enchilada Loaded Sweet Potatoes

Leftover chili gets a spicy enchilada upgrade, piled onto a fluffy baked sweet potato and topped with all the fixings.

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 4

Ingredients

For the Sweet Potatoes

• 4 medium sweet potatoes

• 1 tbsp olive oil

• ½ tsp salt

For the Chili Enchilada Filling

• 3 cups leftover chili

• 1 cup red enchilada sauce

• 1 tsp ground cumin

• ½ tsp chili powder

• 1 cup shredded cheddar cheese, divided

For Topping

• ½ cup sour cream (or plain Greek yogurt)

• ¼ cup chopped fresh cilantro

• 2 green onions, sliced

• 1 avocado, diced

• Lime wedges, for serving

Instructions

Bake the sweet potatoes

Preheat oven to 400°F. Pierce the sweet potatoes a few times with a fork, rub with olive oil and salt, and place on a baking sheet. Bake 45–50 minutes, until fork-tender.

Warm the chili enchilada filling

While the potatoes bake, combine the leftover chili, enchilada sauce, cumin, and chili powder in a saucepan over medium heat. Simmer 8–10 minutes, stirring occasionally.

Melt in the cheese

Stir half of the shredded cheese into the chili mixture until melted and glossy. Remove from heat.

Split and fluff the potatoes

Once the sweet potatoes are cool enough to handle, slice each one open lengthwise and fluff the flesh gently with a fork.

Load them up

Spoon the chili enchilada filling generously over each potato, then sprinkle with the remaining cheese.

Add the toppings

Finish with sour cream, cilantro, green onions, diced avocado, and a squeeze of lime. Serve warm.

Notes

This is the perfect way to use up leftover chili — no two batches ever taste quite the same, and that's the fun of it. Short on time? Microwave the sweet potatoes 5 minutes per side instead of baking.