This post is sponsored by Frontier Soups. All opinions are 100% mine.
Stuffed with hearty chili and baked with lots of gooey cheese on top, these chili stuffed sweet potatoes are a fun way to do chili night and amazing loaded up toppings.
When the weather turns cooler and the candles are lit and the cardigan on, you know it’s officially time to pull out that chili pot!
You know I can’t leave well enough alone here so sweet potatoes are also invited to the chili party. And lots of cheese, of course.
Put it all together and what do you get? The fall dinner everyone wants to be.
Today we’re using a bit of a shortcut to make these stuffed sweet potatoes with a little help from Frontier Soups. They have quickly become my go-to soup mix when I’m trying to speed up dinner because they taste just as good as scratch-made soup and you don’t need to fuss with gathering tons of extra ingredients.
Listen, I’ve done my fair share of soup shortcuts especially in college and I can say that none of those shortcuts even come CLOSE to comparing to a Frontier Soups mix. They literally taste like you slaved away for hours and that’s a meal everyone can get behind.
My favorite part is that all of Frontier Soups soup mixes use real, high-quality ingredients with no preservatives or other weird additions and they also have SO many flavors you can choose from and honestly, each one tastes better than the last!
One of my current favorite soup mixes is this hearty Michigan Ski Country Chili Mix cause hello, it’s chili season! Naturally, we had to go big or go home and stuff it in a sweet potato.
These Chili Sweet Potatoes feature…
- Flavorful beef and bean chili
- Tender roasted sweet potatoes
- Lots of gooey cheddar cheese baked on top
- Many make ahead options
Making the Chili Sweet Potatoes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Frontier Soups Michigan Ski Country Chili Mix
- Sweet potatoes
- Ground beef
- Yellow onion
- Brown sugar
- Diced tomatoes
- Beef broth
- Cheddar cheese
Choosing Your Toppings
Check out our favorite ingredients for topping these sweet potatoes! The sky’s the limit for what you can top these bad boys with.
- Sour cream
- Fresh tomato
- Green onions
- Hot sauce
- Crushed chips
- Fresh jalapeno
Tips for Perfect Chili Sweet Potatoes
- Soak the beans – since we’re using dried beans, an overnight or at least 4-hour soak is essential for the beans to cook up tender.
- Cook beans before adding to chili – the beans will take longer to cook, so we prefer to cook them separately.
- Simmer chili 30-45 minutes – this simmer time is essential for letting the flavors develop.
- Prick sweet potatoes before roasting – this helps steam escape from the sweet potatoes while they bake.
- Fluff sweet potatoes before filling – fluff the inside of the sweet potatoes just like you would a baked potato. If you would like to fit more chili inside, feel free to remove some of the extra sweet potato.
Try these ideas for a different twist on these sweet potatoes.
- Make chili spicy – feel free to add red pepper flakes, cayenne, or your favorite hot sauce to chili to kick up the heat.
- Try a different cheese – try shredded pepper jack, Monterey jack, or sharp cheddar cheese.
- Use regular potatoes – russet or baking potatoes will work great in place of the sweet potatoes.
Make Ahead Instructions
There are so many ways to speed along assembly of these sweet potatoes. Check out these time-savers!
- Soak beans overnight – this is a great way to speed along dinner prep for the next day.
- Cook beans – the beans may be cooked and stored in refrigerator up to 6 days.
- Make chili – once the chili is made up it stores well in refrigerator up to 6 days.
- Roast sweet potatoes – roast the sweet potatoes until tender, allow to cool, and store in refrigerator up to 3 days.
- Assemble sweet potatoes – fill the potatoes with chili, top with cheese, wrap well, and store in refrigerator up to 3 days before serving. If baking from cold, add an additional 5-10 minutes to bake time.
- Store assembled sweet potatoes – once the sweet potatoes are baked, they store well in refrigerator up to 3 days.
There’s no way around it, this is just the superior way to enjoy your chili. The tender baked sweet potatoes pair so incredibly well with the hearty beef chili and once you throw gooey cheese and toppings into the mix, you’ve got a surefire winner on your hands.
Whether you serve these stuffed beauties for your next football party or a regular weeknight, just know they’re going to knock everyone’s socks off!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these sweet potatoes made step-by-step on Google web stories.
More chili favorites to try next!
Frontier Soups currently has a promotion going on the next few days ONLY (9/21-9/24 11:59pm CST) For orders of $50+, customers will receive free tortilla soup, cornbread, and shipping. For a separate order, you can take 10% off your order, using my promo code HeavenlyOven10.
Cheesy Chili Stuffed Sweet Potatoes
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 1 (15 oz) package Frontier Soups Michigan Ski Country Chili Mix
- 4 medium sweet potatoes
- 1 lb ground chuck beef
- 1 medium yellow onion, finely diced
- 2 medium cloves garlic, minced
- 2 tablespoons light brown sugar
- 1 can (14.5 oz) petite-diced tomatoes, undrained
- 2 cups beef broth
- 1 (12 oz) can light beer (or additional beef broth)
- Salt and pepper to taste
- 1-1/2 cups shredded mild cheddar cheese
- Fresh cilantro, avocado, and sour cream for serving (optional)
- Pick through the beans in chili mix discarding any shriveled or discolored beans. Rinse beans well with cold water and place in a large bowl. Cover with 8 cups water and allow to soak at room temperature 4 hours or overnight.
- Drain beans and place in a medium pot with 8 cups fresh water. Bring to a boil over medium-high heat, then reduce heat to low, cover pot, and allow to simmer 30-45 minutes until beans are tender. Drain beans and set aside.
- Preheat oven to 400F. Place sweet potatoes in a greased baking dish or sheet pan and prick several times with a fork. Bake sweet potatoes at 400F 55-65 minutes until tender when pierced with a fork.
- While sweet potatoes are baking, make the chili. In a large skillet or Dutch oven, brown ground chuck and onion over medium-high heat until beef is no longer pink. Add garlic, brown sugar, chili mix packet, and chili pepper from mix to beef and cook 1 additional minute until fragrant.
- Add cooked beans, diced tomatoes, beef broth, and beer to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 30-45 minutes until chili is slightly reduced, stirring occasionally. Remove chili peppers and discard. Season chili with salt and pepper to taste.
- Use a fork and knife to split each sweet potato open and fluff up inside. Fill each sweet potato with about 3/4 cup chili and top with cheddar cheese (save any remaining chili for another use)
- Bake sweet potatoes at 400F 20-25 minutes until cheese is melted. Top sweet potatoes with fresh cilantro, avocado, and sour cream if desired. Enjoy!