Cozy Leftover Chili Baked Sweet Potato Recipe with Sour Cream
A comforting and easy recipe that transforms leftover chili into a hearty meal by spooning it over a fluffy baked sweet potato topped with sour cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 serving per sweet potato
- Category: Main Course
- Cuisine: American
Ingredients
- Large sweet potatoes, scrubbed and pierced (one per person; medium to large size)
- Leftover chili, warmed (about 1 to 1½ cups per potato; use your favorite recipe or store-bought chili)
- Sour cream, for topping
- Shredded cheese like cheddar or Monterey Jack (optional)
- Chopped green onions or fresh herbs (for garnish)
- Salt and pepper, to taste
- Olive oil or butter, for brushing the sweet potatoes before baking
Instructions
- Preheat your oven to 400°F (200°C). If short on time, microwave the potatoes first for 5-7 minutes per potato, then pop them in the oven to crisp the skin.
- Scrub sweet potatoes clean and pat dry. Pierce each potato 6-8 times with a fork to allow steam to escape while baking.
- Brush the sweet potatoes lightly with olive oil or melted butter and sprinkle a pinch of salt.
- Place the potatoes on a baking sheet lined with foil or parchment. Bake for 45-60 minutes until tender and skin is slightly crispy.
- While potatoes bake, warm leftover chili in a saucepan over medium heat or microwave-safe bowl in 30-second bursts, stirring occasionally. Add a splash of broth or water if needed to loosen.
- Once potatoes are done, carefully slice them open lengthwise and fluff the inside with a fork to create a bed for the chili.
- Spoon warm chili generously over each sweet potato. Add shredded cheese on top if using, and return to oven for 5 minutes to melt cheese.
- Remove from oven and top with a dollop of sour cream and sprinkle chopped green onions or fresh herbs.
- Season with extra salt and pepper if needed, then serve immediately.
Notes
Microwaving sweet potatoes first can speed up cooking but will not crisp the skin as well as baking. Add a splash of broth or water when reheating chili if it is too thick. Use firm sweet potatoes for best texture. Sour cream can be substituted with Greek yogurt or plant-based alternatives for dairy-free or lighter options.
Nutrition
- Serving Size: 1 baked sweet potato
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 8
- Protein: 18
Keywords: leftover chili, baked sweet potato, comfort food, easy recipe, sour cream, quick dinner, cozy meal