Stuffed Sweet Potatoes

Tad Tandler
Servings

4

Prep Time

10 minutes

Cook Time

45 minutes

Calories

400

Cuisine

American-Southwest

Category

Chili Ideas

Taco night goes plant-based! Heat up Tad’s Dad’s Chili, warm your favorite tortillas, and top with shredded lettuce, diced tomatoes, and vegan cheese.

Add some hot sauce for an extra kick. These quick, customizable tacos are a family favorite

Ingredients

  • 2 cups Tad’s Dad’s Chili (vegan)
  • 4 medium sweet potatoes
  • 1 avocado, diced
  • ¼ cup chopped green onions
  • ½ cup vegan sour cream
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Roast the Sweet Potatoes– Preheat your oven to 400°F (200°C).
    – Wash and dry the sweet potatoes, then pierce them several times with a fork.
    – Rub each potato with olive oil, salt, and black pepper.
    – Place them on a baking sheet and roast for 40–45 minutes, or until fork-tender.
  2. Heat the ChiliWhile the sweet potatoes are roasting, warm Tad’s Dad’s Chili in a saucepan over medium heat for about 5 minutes, stirring occasionally.
  3. Assemble the Stuffed Sweet Potatoes– Once roasted, carefully slice each sweet potato open lengthwise.
    – Use a fork to gently fluff the inside.
    – Spoon a generous amount of chili into each potato.
  4. Add Toppings & Serve– Top with diced avocado, green onions, and a drizzle of vegan sour cream.
    – Serve warm and enjoy a hearty, plant-based meal!