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.

NOTES:

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)

• Easy Vegetable Chili (the chili I used)
• The Ultimate Tempeh Chili
• Easy Three Bean Chili
• Quinoa Chili Verde