Leftover turkey chili smothered sweet potatoes

Yield 4 servings


Sweet potatoes:

Turkey chili:



  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Using up to 2 tablespoons of olive oil, rub the outside skins of each sweet potato. Prick the skins of the sweet potatoes a few times with a fork.
  3. Place the sweet potatoes on the baking sheet. Roast for 30 minutes, then turn and continue roasting for 1 hour or until very soft.
  4. Meanwhile, prepare the turkey chili. In a large skillet over medium-high heat, add 1 tablespoon olive oil and heat for 1 minute.  
  5. Add the onion and garlic and saute for 3 to 4 minutes or until the onions turn soft and transparent.  
  6. Stir in the leftover turkey and cook for 2 minutes.
  7. Add the black beans, tomato sauce, tomato paste, chili powder, oregano, cumin, and water. Stir to combine.
  8. Bring the chili to a simmer, reduce the heat to medium-low, and simmer for 15 minutes. Taste and add salt, if needed.
  9. Once the sweet potatoes are finished baking, carefully slice each one lengthwise to open but not cut through all the way. Use a fork to lightly mash the insides.
  10. Scoop about 3/4 cup of the chili over each sweet potato, then top with 2 tablespoons of shredded cheese.
  11. Return the potatoes to the oven for a few minutes to melt the cheese.
  12. Garnish with cilantro and/or sliced green onions just before serving.  
  13. Serve hot.

Courses Main dish

Recipe by Grateful | at