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sweet potato skins on parchment paper

Ultimate Chili-Stuffed Sweet Potato Skins

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.
Course Appetizer, Gluten Free, Lunch, Snack, Vegetarian
Keyword stuffed sweet potato skins
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 191 kcal
Author Monique of AmbitiousKitchen.com


  • 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
  • Salt
  • 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
  • Jalapeño slices
  • 1 tablespoon fresh chopped cilantro
  • Chopped cooked bacon, if you’re feeling fancy


  1. 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.
  2. 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.
  3. 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.
  4. Divide BUSH’S® Chili Beans evenly between sweet potatoes. Sprinkle cheese on top. Bake for 5 minutes or until cheese is melted. 
  5. 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.
Nutrition Facts
Ultimate Chili-Stuffed Sweet Potato Skins
Amount Per Serving (1 sweet potato skin)
Calories 191 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 1.9g12%
Carbohydrates 30.3g10%
Fiber 6.8g28%
Sugar 4.7g5%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.