Delicious chili stuffed sweet potato skins that make the perfect game day appetizer or easy vegetarian lunch! Topped with melted cheese and a scoop of honey-lime chipotle yogurt sauce. This recipe is sponsored by BUSH’S® Beans.
How many of you are into football season? I didn’t like it until Tony got me into betting on Fanduel fantasy football, which means I become totally invested every single Sunday so I can beat all of his teams and win money.
This whole new-to-me football season thing basically means I just sit next to my husband while he yells at the TV for a good 5 hours straight. Anyone else go through this situation?
Well I’m here to tell you that yelling must burn a lot of calories because he’s ALWAYS hungry for all the snacks. The man eats more chips and dip then a group of high schoolers going to town on the spinach-artichoke dip at Applebee’s.
On my quest to make Tony 1 million game day snacks, I realized that I don’t have a ton of appetizer recipes on AK. Such a naughty food blogger I am.
Luckily for you, I’m always up for a good food challenge!
I’ve decided that for the rest of the year I’m going to do my best to incorporate delicious, healthy game day snacks & other holiday appetizers you can make to impress your friends and family, bring to a party, or just enjoy for two.
The first on my list: these uber delicious chili-stuffed sweet potato skins with an epic honey-lime chipotle yogurt sauce. I mean let’s be honest with each other though… they also make a very good vegetarian lunch too.
Let’s talk ingredients!
Sweet potatoes: I like using sweet potatoes because of their additional fiber and excellent source of vitamin A, but regular potatoes will also work well in this recipe. Use whatever you like best. Note: you’ll be scooping out the flesh of the sweet potatoes, but that just means you can use it in recipes. I suggest my sweet potato muffins, sweet potato pancakes, sweet potato donuts or even adding to smoothies!
BUSH’S® Kidney Beans in Mild Chili Sauce: Okay YUM. I just discovered these chili flavored beans and they’re SO good. Have you tried them before? I love using these beans in this recipe because they’re already flavored with chili spices, so you can spoon the beans directly from the can onto the cooked sweet potatoes without making a huge mess. Find the beans in a store near you here.
Cheese: A little bit of cheesy goodness never fails to keep football fans happy.
Honey-Lime Chipotle Yogurt sauce: This easy to make 4-ingredient sauce is my favorite to top chili with. It’s flavorful, just a tiny bit spicy, slightly sweet and creamy. YUM YUM YUMMMMM. Top your pipin’ hot sweet potatoes with it and chow down.
SEE HOW TO MAKE THE SWEET POTATO SKINS:
Now you know how to make a delicious & healthy game day snack. Let me know if you make this recipe by leaving a comment below. Don’t forget to rate the recipe either to let me know how you liked it! Xo!
- Serves: 6
- Serving size: 1 sweet potato skin
- Calories: 191
- Fat: 4.1g
- Saturated fat: 1.9g
- Carbohydrates: 30.3g
- Sugar: 4.7g
- Fiber: 6.8g
- Protein: 9.1g
- For the sweet potatoes:
- 3 medium-large sweet potato skins (about 3 inches in diameter and 5-6 inches long)
- 1/2 tablespoon olive oil
- For the stuffing:
- 1 (15 ounce) can BUSH’S® Kidney Beans in a Mild Chili Sauce
- ½ cup shredded colby jack or mexican cheese
- For the honey lime chipotle yogurt:
- ¼ cup plain greek yogurt or sour cream
- 1 teaspoon honey
- ½ lime, juiced
- ¼ teaspoon chipotle chili powder, plus more to taste
- To garnish:
- 1 green onion, diced
- Jalapeno slices
- 1 tablespoon fresh chopped cilantro
- Chopped cooked bacon, if you’re feeling fancy
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Use a fork to poke several holes all over sweet potatoes. Place on prepared baking sheet. 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 the yogurt, honey, lime juice and chipotle chili powder. Taste and adjust seasonings, adding more chili powder if you like things a little spicy. Place in fridge until ready to use.
- After sweet potatoes have cooled off, cut them in half lengthwise. Scoop out the inside flesh, leaving a thin layer flesh on sides and bottom of the sweet potato. Remember, it’s very important that you don’t scoop it all out or you won’t be able to fill the sweet potatoes up. You can use the leftover flesh for adding to smoothies or making muffins, pancakes or pie. Brush the inside and outsides of sweet potato with olive oil and sprinkle with a little salt. Bake in oven for 10-15 minutes to crisp up the outsides.
- Divide BUSH’S® Chili Beans evenly between sweet potatoes. Sprinkle cheese on top. Bake for 5 minutes or until cheese is melted. Add a little of the yogurt sauce on top, then garnish with green onion, jalapeño slices and cilantro. Best if enjoyed immediately, but will stay good if properly covered in fridge for up to 5-7 days. Serves 6.
This recipe is in partnership with BUSH’S® Beans. All recipes, text, and opinions are my own. Thanks for supporting AK and the brands that make this site possible.
PIN THESE SWEET POTATO SKINS: