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In the realm of comfort food, few dishes can rival the deliciousness and nutritional benefits of sweet potatoes. Known for their natural sweetness and versatility, sweet potatoes have become a staple in many households, especially for those seeking healthier meal options. This unique recipe for Sweet & Spicy Baked Sweet Potato Chili Boats combines the earthy sweetness of roasted sweet potatoes with a savory, spicy chili filling, making it a perfect dish for a cozy family dinner or a healthy meal prep option. Imagine a warm, tender sweet potato shell cradling a hearty blend of flavors that dance on your palate—this recipe achieves just that.

Baked Sweet Potato Chili Boats

Discover the delicious world of Sweet & Spicy Baked Sweet Potato Chili Boats, a comforting dish that combines the natural sweetness of roasted sweet potatoes with a savory, spicy chili filling. Packed with nutrients from black beans, corn, quinoa, and tomatoes, this recipe is both flavorful and beneficial for your health. Perfect for family dinners or healthy meal prep, these chili boats offer a satisfying blend of textures and flavors that everyone will love. Learn the step-by-step process to create this nourishing meal and impress your loved ones with a dish that’s as beautiful as it is delicious.
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Ingredients
  

4 medium sweet potatoes

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 cup diced tomatoes (canned or fresh)

1 cup cooked quinoa

1 small red onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese (optional)

Fresh cilantro or green onions for garnish

Avocado slices for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and poke several holes in each with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until tender.

      Cook Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Combine Ingredients: In the skillet, stir in the black beans, corn, diced tomatoes, cooked quinoa, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, mixing well to combine the ingredients and allow the flavors to meld.

          Stuff the Sweet Potatoes: Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and gently scoop out some of the flesh (save this for another use if desired).

            Fill the Boats: Spoon the chili mixture generously into each sweet potato half, packing it lightly. If desired, sprinkle shredded cheddar cheese on top of the chili filling.

              Bake Again: Return the filled sweet potatoes to the oven and bake for an additional 10-15 minutes, until everything is heated through and the cheese (if using) is melted and bubbly.

                Serve: Remove from the oven and let cool for a few minutes. Top with fresh cilantro or green onions, and serve with avocado slices on the side if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour 5 minutes | 4 servings