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If you're in search of a dish that perfectly balances sweet and savory, look no further than sweet potato chili boats. This innovative recipe marries the natural sweetness of baked sweet potatoes with a hearty, spicy chili filling, creating an explosion of flavors that will tantalize your taste buds. Not only are these chili boats delicious, but they also provide a nutritious meal that caters to various dietary preferences, making them an excellent choice for vegetarians and those following gluten-free diets.

Baked Sweet Potato Chili Boats

Discover the deliciousness of Sweet & Spicy Baked Sweet Potato Chili Boats! This innovative dish combines the natural sweetness of baked sweet potatoes with a hearty, spicy chili filling, creating a flavor explosion that's both satisfying and nutritious. Packed with vitamins and antioxidants, sweet potatoes ensure a healthy meal that's perfect for vegetarians and those following gluten-free diets. Try this recipe for a balanced meal that's sure to impress!
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Ingredients
  

4 medium sweet potatoes

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

½ cup shredded cheese (cheddar or pepper jack, optional)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving, optional)

Lime wedges (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and poke several holes in them with a fork. Place them on a baking sheet and bake for 45-60 minutes until they are tender. You can check by inserting a fork; it should go in easily.

      Sauté Aromatics: While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5-7 minutes until translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

        Add Chili Ingredients: To the skillet, add black beans, kidney beans, diced tomatoes with green chilies, corn, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir to combine and let it simmer for about 10 minutes, allowing the flavors to meld.

          Stuff the Potatoes: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Carefully slice each potato in half lengthwise and scoop out a bit of the flesh to make room for the chili filling. Make sure to leave some flesh for flavor.

            Fill and Bake Again: Spoon the chili mixture into each sweet potato half, packing it generously. If desired, sprinkle shredded cheese on top of each filled potato.

              Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

                Serve: Garnish with fresh cilantro and serve warm with slices of avocado and lime wedges for an extra zing.

                  Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 4 servings