side angle view of chili stuffed sweet potato in a shallow serving bowl.

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These delicious vegan Chili Stuffed Sweet Potatoes are great way to use leftover chili! They’re nutritious, delicious and easy to make.


  • 24 sweet potatoes, 1 per person
  • 34 cups vegan chili, 1/2 cup per person*

Optional toppings

  • shredded vegan cheese
  • sliced scallions
  • vegan sour cream
  • hot sauce
  • chopped cilantro
  • red pepper flakes
  • sliced or diced avocado


Prep: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or silpat. See notes for microwave instructions.

Sweet Potato: Scrub the sweet potatoes to remove any dirt. Using a fork poke holes into the top of the sweet potato so it can release steam while cooking. Place on a lined rimmed baking sheet and bake in the oven for 50 minutes to 1 hour. Let cool a few minutes.

Chili: If making a fresh batch, cook the chili while the sweet potatoes are baking. If using leftovers, reheat the chili 5 – 7 minutes or so before baked sweet potatoes are done.

Assemble: Slice the sweet potato lengthwise along the top where the holes were poked. Gently, and slightly, open the sweet potato and fill with your 3/4 – 1 cup of chili.

Serve: Top with optional garnish and enjoy this delicious hearty meal! Pairs great with Vegan Cornbread or Jalapeno Cornbread Muffins!

Serves 2 – 4

Store: Leftovers can be stored in covered containers in the refrigerator for 4 – 5 days. Store the chili and sweet potatoes separately or assembled.


Microwave instructions: Place the sweet potatoes on a microwave-safe dish and microwave for 5 – 10 minutes. Add two minutes for each additional potato, rotating them halfway through. Sweet potatoes are done when a fork spears into them easily.

*Chili suggestions: (these are my favorites for stuffing sweet potatoes)