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.
My Private Note
Units: US | Metric
- 8 medium sweet potatoes, washed and scrubbed
- 2 medium green peppers, chopped
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/4 cup minced fresh parsley
- grated cheddar cheese
- 1Pierce potatoes with a fork and bake at 400 for 35-40 minutes, or until tender.
- 2Meanwhile, cook peppers, onions, garlic, chili powder, cumin, coriander, salt, and pepper in olive oil for 10 minutes.
- 3Stir in the tomatoes and beans and bring to a boil.
- 4Reduce heat; simmer, uncovered, for 20 minutes.
- 5Stir in corn and parsley and simmer 5 minutes longer.
- 6Cut sweet potatoes in half, top with chili, and sprinkle with cheese.
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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
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 446.5 mg
- Total Carbohydrate 51.2 g
- Dietary Fiber 10.5 g
- Sugars 11.1 g
- Protein 7.7 g