Loaded Sweet Potato Chili Boats with Monterey Jack and Hot Sauce Crema

These loaded sweet potato chili boats are the ultimate comfort food mashup. A tender baked sweet potato is split open and piled high with a zesty beef chili, then topped with melted Monterey Jack cheese and a drizzle of hot sauce crema. The combination of sweet, spicy and savory flavors is irresistible.

This recipe comes together in just 20 minutes thanks to the microwave, making it perfect for busy weeknights. The chili is spiked with long green pepper, garlic and a signature Southwest spice blend, while the crema adds a cool, tangy finish. It’s a hearty, satisfying meal that feels indulgent but is surprisingly simple to make.

Log in to save recipes and build weekly shopping lists.

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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the long green pepper lengthwise, remove seeds and dice into ½-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops. Mince the garlic cloves.
2. Pierce the sweet potatoes all over with a fork. Place them on a microwave-safe plate and microwave until tender, 8-12 minutes. (If they’re still firm, continue microwaving in 1-minute intervals until easily pierced with a fork.) 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 minced garlic. Cook until softened, about 4-5 minutes. Add the ground beef, Southwest Spice Blend and a pinch of salt and pepper. Cook, breaking up the meat, until browned and cooked through, 2-3 minutes.
4. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the beef stock concentrate and ¾ cup water. Bring to a simmer and cook until the chili thickens slightly, 5-8 minutes.
5. Halve the cooked sweet potatoes lengthwise. Fluff the insides with a fork, then spread 1 tablespoon of butter over the flesh and season with salt.
6. In a small bowl, mix the sour cream, hot sauce, 1 tablespoon water and a pinch of salt to make the crema. Divide the sweet potato halves between plates. Spoon the chili over each potato. Sprinkle with Monterey Jack cheese and scallion greens. Dollop with the hot sauce crema and serve.

Recipe Tips

FAQ

Can I bake the sweet potatoes instead of microwaving?

Yes, you can bake them at 400°F for 45-60 minutes until tender. Adjust the chili cooking time accordingly.

What can I use instead of Southwest Spice Blend?

A mix of chili powder, cumin, garlic powder and a pinch of cayenne works well as a substitute.

How do I store leftovers?

Store the chili and sweet potatoes separately in airtight containers in the fridge for up to 3 days. Reheat gently before serving.