Steps to make a Chili Stuffed Yams

 

Chilli Con Carne Stuffed Sweet Potato

Video taken from the channel: Foodies of South Africa


 

Turkey Chili Stuffed Sweet Potatoes

Video taken from the channel: Blount Fine Foods


 

Chilli Stuffed Sweet Potato!

Video taken from the channel: 80 Cooks


 

Ultimate Chili-Stuffed Sweet Potato Skins

Video taken from the channel: Ambitious Kitchen


 

Healthy Vegan Dinner Chilli Loaded Sweet Potatoes

Video taken from the channel: Brett Cobley


 

Chili Bean Stuffed Sweet Potatoes

Video taken from the channel: Laura in the Kitchen


 

TURKEY TACO SWEET POTATOES | Healthy Recipe

Video taken from the channel: Made to Order Nutrition


Cook, stirring occasionally until the chili is thickened,about 20 minutes. Meanwhile, prepare the Instant Pot Sweet Potatoes as directed. To serve, place each sweet potato in a bowl, split open and loosen the flesh of the sweet potato with a fork.

When the potato is done, leave it in the microwave for a few minutes. It’ll be super hot to the touch if you pull it out right away. Put it all together!

1. Cut your cooked sweet potato almost all the way in half. 2. Spoon a good amount of chile into the potato. 3. Top with avocado and bacon as desired! yee-haw!Slice the sweet potatoes in half lengthwise. Leaving the skins intact, carefully scoop the flesh into a medium bowl.

Add 1 cup of the chili mixture and stir to combine. Fill each potato skin with the sweet potato-chili mixture (the skins will be full). Preheat your oven to 425ºF. 2. Scrub your sweet potato and pierce the skin a few times with a fork. Place the sweet potato on a baking sheet and bake for 40 – 45.

If you’re using canned chili, follow the heating instructions on the label. Use a knife to make a slit lengthwise through the top of each sweet potato about 1/3 to 1/2 of the way down. Fill the inside of each sweet potato with 3/4-1 cup of chili. Add desired toppings.

Instructions Pierce potatoes with a fork and cook in the microwave on baked potato setting. Cook ground beef until no longer pink. Bake for 1 hour or until easily pierced with a fork.

Allow sweet potatoes to cool for 10-15 minutes. Turn up heat in oven to 425 degrees F. While the sweet potatoes are cooling, make the honey-lime chipotle yogurt sauce: In a small bowl mix together. In this video, you’ll see how to make roasted sweet potato and black bean chili. This vegetarian chili stars the “super food” sweet potato.

Spiced up with chipotle pepper, salt, and some olive oil, sweet potato chunks are roasted in the oven before going into the chili. In a food processor, combine the cooked sweet potato, chickpeas, cumin, coriander, paprika, and chili powder; pulse until the mixture is thick and creamy. Season to taste with salt and pepper. Stir in the spinach.

Spoon the filling into mushroom caps, about 1 tablespoon per cap. Preheat the oven to 375 degrees. Wash all potatoes and prick with a fork or a knife several times each (6-8 times at least).

Rub each potato with a thin layer of olive oil and sprinkle with kosher salt. To prevent spills, I like to put my potatoes on a baking sheet.

List of related literature:

Add the tortillas, the shaved cobs, and the sweet potatoes, and simmer the mixture over low heat, stirring occasionally, for 20 minutes or until the sweet potatoes are tender.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add the potatoes and sweet potato, sprinkle with salt and pepper, reduce the heat to medium, and cook, undisturbed, until well browned on the first side, about 2 minutes (they’ll stick if you try to turn them too soon).

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

Cover the pot and cook for 5 minutes, then add ½ cup water, cover again, and cook over low heat for about 30 minutes, or until the sweet potatoes are almost done.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

Assemble the bowls by layering each with rice, and then (layering remaining ingredients side by side) add the sweet potatoes, and then some beans next to the potatoes, then the corn, and then the bell peppers.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Reduce heat to low; cover In large bowl, combine yeast, sugar, salt, and 1/2 cups and simmer 15 minutes, or until potatoes are fork-tender.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

To make the syrup: In a small saucepan over low heat, combine the sugar, water, roasted sweet potato liquid, roasted sweet potato purée, nutmeg, and cloves.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Add the sweet potatoes, turn the heat down to low, and simmer for 15 to 20 minutes, until the potatoes are soft.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

tip: For extra flavor, try sprinkling sweet potatoes with 1 tablespoon sugar, 1 teaspoon ground cumin, and 1 teaspoon chili powder before baking.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Add the potatoes, reduce the heat to medium-low, and simmer until fork-tender in the center, about 25 minutes.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Add the scallions, bell pepper, potato, and a pinch of salt, and saute for 4 to 5 minutes, until the potato begins to brown.

“The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” by Brian L. Patton
from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
by Brian L. Patton
New World Library, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • I adjusted the recipe by adding ground turkey and left out the Sweet potatoes. It was Fantastic. Laura always says the world is your pickle!! Thanks Laura!!