Loaded Sweet Potato Chili Boats with Hot Sauce Crema

These loaded sweet potato chili boats are the ultimate comfort food mashup. Creamy baked sweet potatoes become the perfect vessel for a zesty beef chili, spiked with long green pepper, garlic and a signature Southwest spice blend. A drizzle of hot sauce crema and a sprinkle of Monterey Jack cheese take it over the top.

This recipe comes together quickly, thanks to a microwave shortcut for the sweet potatoes while the chili simmers. It’s a satisfying, protein-packed meal that’s perfect for busy weeknights. Serve it as is or with a side salad for a complete dinner.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and dice the green pepper into 1/2-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops. Mince the garlic.
2. Poke the sweet potatoes all over with a fork. Place them on a large microwave-safe plate. Microwave, carefully flipping with tongs halfway through, until tender, 6-10 minutes. (If the potatoes are still firm, continue to microwave in 1-minute intervals until easily pierced with a fork.) Remove from the microwave and let cool slightly.
3. Meanwhile, heat a drizzle of olive oil in a medium pot over medium-high heat. Add the diced green pepper, scallion whites and garlic. Cook, stirring, until slightly softened, 4-5 minutes. Add the ground beef, Southwest spice blend and a pinch of salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-5 minutes.
4. Add the tomato paste to the pot and cook until fragrant, 30-60 seconds. Add the beef stock concentrate and 1/2 cup water. Bring to a simmer and cook until slightly thickened, 5-8 minutes.
5. Halve the sweet potatoes lengthwise and fluff the insides with a fork. Spread with the butter and season with salt.
6. In a small bowl, combine the sour cream, hot sauce (to taste) and a pinch of salt. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Divide the sweet potatoes between plates. Top with the chili. Sprinkle with Monterey Jack cheese and scallion greens. Drizzle with the hot sauce crema.

Recipe Tips

FAQ

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute russet or Yukon Gold potatoes. Adjust the microwave time as needed until tender.

How can I make this recipe dairy-free?

Use dairy-free sour cream and omit the Monterey Jack cheese or replace it with a dairy-free shred. Use oil instead of butter.

Can I prepare the chili ahead of time?

Absolutely! The chili can be made up to 3 days in advance and stored in the refrigerator. Reheat before serving and prepare the sweet potatoes fresh.