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

These loaded sweet potato boats are the ultimate comfort food: tender baked sweet potatoes split open and piled high with a robust, spicy beef chili. The chili gets its kick from a Southwest spice blend and a long green pepper, while a dollop of hot sauce crema adds a cool, tangy finish.

Topped with melted Monterey Jack cheese and fresh scallion greens, this dish is a complete meal in one. It’s perfect for a busy weeknight when you want something satisfying without spending hours in the kitchen.

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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. Prick the sweet potatoes all over with a fork. Place them on a large microwave-safe plate and microwave, flipping halfway through, until tender (6-10 minutes). If still firm, continue in 1-minute increments. 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, until browned and cooked through (4-5 minutes).
4. Stir in the tomato paste 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 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 is drizzling consistency. Divide the sweet potatoes between plates. Top with the chili, then sprinkle with Monterey Jack cheese and scallion greens. Drizzle with the hot sauce crema.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, cheddar or pepper jack would work well in place of Monterey Jack.

Can I make this vegetarian?

Absolutely! Substitute the ground beef with a plant-based ground meat or cooked lentils and use vegetable stock concentrate instead of beef.

How do I store leftovers?

Store the chili and sweet potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the chili on the stovetop and the sweet potatoes in the microwave or oven.