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Football Chili Stuffed Baked Sweet Potatoes Recipe

Football Chili Stuffed Baked Sweet Potatoes Recipe

By Lindsey Johnson

Football season is coming to an end. The playoffs are over, and we know who’s going to the Big Game. (Who are you rooting for – Seahawks or Broncos?) As thousands (millions?) of adoring football fans start preparing to gather in front of the television to watch the two teams battle it out on the field, and await the dozens of amazing commercials, and a spectacular halftime performance, I’m here with another game day recipe for you. Look, I know football food is usually all about salty, sweet, cheesy, and indulgent snacks and treats. But what if you want something that still feels indulgent but without the guilt? Chili-stuffed baked sweet potatoes are particularly nice if you’re trying to stay on the healthy eating wagon and keep up with any New Year’s goals. BUT you won’t have to sacrifice any flavor.

Football Chili Stuffed Baked Sweet Potatoes Recipe

Baked sweet potatoes have made their way into my heart, and are gaining more popularity in the food world. They are a healthier option to regular baked potatoes. I stuffed these with a spicy meatless chili – I love that spicy and sweet combo! And for fun, on the top I made a football design using cashew cream. (Dairy sour cream would be fine too, of course.) These would be absolutely perfect for a Superbowl main dish, or to nosh on during any game.

Read More Recipe: Cheesy Herbed Potatoes au Gratin

Stuffed Baked Sweet Potatoes


  • 4 large sweet potatoes (also called yams)
  • 3-4 cups of your favorite chili

Toppings: sliced green onions, olives, shredded cheese, pickled jalapeños, sour cream, chopped tomatoes, sliced kale or spinach, toasted pepitas (pumpkin seeds), diced avocado


  1. Preheat oven to 400 degrees F. Wash the sweet potatoes well and prick all over with a fork. Place on a baking sheet or directly onto the oven rack and bake for 40-45 minutes, or until soft. You can turn the sweet potatoes over halfway through baking time.
  2. Remove sweet potatoes from oven and let stand for a few minutes until cool enough to handle. Cut a slit in the top of each potato. Use a fork to “fluff” up the softened sweet potato. Remove a little bit of it, if desired, and start piling on your choice of toppings.
  3. To make it look fun for game day, place some sour cream into a piping bag and create a football design on the top of the chili.

Yields: 4 servings.