Ultimate Chili-Stuffed Sweet Potato Skins
Monique from Ambitious Kitchen knows how to make the ultimate appetizer. Her stuffed sweet potato skins hit the sweet spot between indulgent and nutritious. This one's great for entertaining small groups or treating the family to a tasty snack.
Save Those Sweet Potatoes
Sweet potatoes are an excellent source of vitamin A and fiber, so you can feel good about serving this app at your next get-together. You’ll only need the skins for this recipe, but Monique recommends saving the leftover sweet potato flesh to make muffins, pancakes, chili, or even a smoothie.
The Secret Sauce
What really completes the recipe is the honey-lime chipotle yogurt sauce on top. It’s creamy with a kick, and easy to make—all the ingredients are in the name of the sauce!
BUSH’S® Chili Stuffed Sweet Potato Skins from Ambitious Kitchen
Ready to try the Ultimate Chili Stuffed Sweet Potato Skins from Ambitious Kitchen? Enjoy them right out of the oven or toss one into fridge for a vegetarian lunch tomorrow.
10 minutesprep time
1 hour, 30 minutescook time
- 1 hour, 40 minutestotal time
- For the sweet potatoes:
- 3 medium-large sweet potato skins (about 3 inches in diameter and 5-6 inches long)
- 1/2 tablespoon olive oil
- For the stuffing:
- 1 (15 ounce) can BUSH'S® Kidney Beans in a Mild Chili Sauce
- For the honey lime chipotle yogurt:
- ¼ cup plain greek yogurt or sour cream
- 1 teaspoon honey
- ½ lime, juiced
- For garnish:
- 1 green onion, diced
- Jalapeno slices
- 1 tablespoon fresh chopped cilantro
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Use a fork to poke several holes all over sweet potatoes. Place on prepared baking sheet. Bake for 1 hour or until easily pierced with a fork. Allow sweet potatoes to cool for 10-15 minutes. Turn up heat in oven to 425 degrees F.
While the sweet potatoes are cooling, make the honey-lime chipotle yogurt sauce: In a small bowl mix together the yogurt, honey, lime juice and chipotle chili powder. Taste and adjust seasonings, adding more chili powder if you like things a little spicy. Place in fridge until ready to use.
After sweet potatoes have cooled off, cut them in half lengthwise. Scoop out the inside flesh, leaving a thin layer flesh on sides and bottom of the sweet potato. Remember, it’s very important that you don’t scoop it all out or you won’t be able to fill the sweet potatoes up. You can use the leftover flesh for adding to smoothies or making muffins, pancakes or pie. Brush the inside and outsides of sweet potato with olive oil and sprinkle with a little salt. Bake in oven for 10-15 minutes to crisp up the outsides.
Divide BUSH'S® Chili Beans evenly between sweet potatoes. Sprinkle cheese on top. Bake for 5 minutes or until cheese is melted. Add a little of the yogurt sauce on top, then garnish with green onion, jalapeno slices and cilantro. Best if enjoyed immediately, but will stay good if properly covered in fridge for up to 5-7 days. Serves 6.
Nutrition Facts Per Serving
6 Servings Total
- Fat4.5g6% DV
- Sodium350mg15% DV
- Carbs27g10% DV
- Fiber2g7% DV
Show Full Nutrition ➤
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. The nutrition information shown is estimated based on the ingredients and directions listed in the recipe. Please note that it may vary if the recipe is prepared differently or if the ingredients are changed.