Loaded Sweet Potato Chili Boats with Monterey Jack and Spicy Crema

These loaded sweet potato chili boats are the ultimate comfort food with a spicy twist. Tender baked sweet potatoes are split open and piled high with a savory beef chili, infused with Southwest spices, tomato paste and beef stock concentrate. A creamy hot sauce crema and melted Monterey Jack cheese tie it all together for a dish that’s both hearty and vibrant.

Perfect for a weeknight dinner, this recipe comes together quickly using the microwave for the sweet potatoes while the chili simmers on the stove. The combination of sweet, spicy and savory flavors will make this a new favorite in your rotation.

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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. Halve the long green pepper lengthwise, remove seeds and dice into ½-inch pieces. Trim and thinly slice scallions, separating white parts from green tops. Mince garlic.
2. Prick sweet potatoes all over with a fork. Place on a microwave-safe plate and microwave until tender, flipping halfway through, 6-10 minutes. If still firm, continue in 1-minute increments. Let cool slightly.
3. While potatoes cook, heat olive oil in a medium pot over medium-high heat. Add diced green pepper, scallion whites and garlic. Cook, stirring, until softened, 4-5 minutes. Add ground beef, Southwest spice blend and a pinch of salt and pepper. Cook, breaking up meat, until browned and cooked through, 3-4 minutes.
4. Stir in tomato paste and cook until fragrant, about 1 minute. Add beef stock concentrate and ½ cup water. Bring to a simmer and cook until slightly thickened, 5-8 minutes.
5. Halve sweet potatoes lengthwise. Fluff insides with a fork, spread with butter and season with salt.
6. In a small bowl, mix sour cream, hot sauce (to taste) and a pinch of salt. Add water, 1 teaspoon at a time, until drizzling consistency. Place sweet potatoes on plates, top with chili, sprinkle with Monterey Jack cheese and scallion greens and drizzle with hot sauce crema.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Adjust cooking time as needed.

How do I make this dairy-free?

Use dairy-free sour cream and omit the cheese or use a dairy-free alternative.

Can I prepare the chili ahead of time?

Absolutely. Make the chili up to 3 days in advance and reheat before serving.