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    You are in: Home / Recipes / Chili-Topped Sweet Potatoes Recipe
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    Chili-Topped Sweet Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    A Messy Cook's Note:

    Here’s a spicy, fun vegetarian entrée. The chunky chili would be good over baked white potatoes too, or maybe brown rice or cornbread. Lots of variation possibilities! From Light & Tasty’s Feb/March 2006 issue. I have not made this yet, but it sure looks good.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pierce potatoes with a fork and bake at 400 for 35-40 minutes, or until tender.
    2. 2
      Meanwhile, cook peppers, onions, garlic, chili powder, cumin, coriander, salt, and pepper in olive oil for 10 minutes.
    3. 3
      Stir in the tomatoes and beans and bring to a boil.
    4. 4
      Reduce heat; simmer, uncovered, for 20 minutes.
    5. 5
      Stir in corn and parsley and simmer 5 minutes longer.
    6. 6
      Cut sweet potatoes in half, top with chili, and sprinkle with cheese.

    Browse Our Top Yam/Sweet Potato Recipes

    Ratings & Reviews:

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    Nutritional Facts for Chili-Topped Sweet Potatoes

    Serving Size: 1 (350 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 236.3
     
    Calories from Fat 14
    94%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 446.5 mg
    18%
    Total Carbohydrate 51.2 g
    17%
    Dietary Fiber 10.5 g
    42%
    Sugars 11.1 g
    44%
    Protein 7.7 g
    15%

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