Description

These Ultimate Chili-Stuffed Sweet Potato Skins are a flavorful, hearty appetizer or light meal featuring crispy baked sweet potato skins filled with BUSH’S® Kidney Beans in Mild Chili Sauce, topped with melted cheese and a tangy honey-lime chipotle yogurt sauce. Perfect for game day or a vegetarian lunch, this recipe balances the natural sweetness of sweet potatoes with smoky, spicy flavors and fresh garnishes.

Ingredients

Scale

Sweet Potatoes

3 medium-large sweet potato skins (about 3 inches in diameter and 5-6 inches long)
½ tablespoon olive oil
Salt, to taste

Stuffing

1 (15 ounce) can BUSH’S® Kidney Beans in a Mild Chili Sauce
½ cup shredded colby jack or Mexican cheese

Honey Lime Chipotle Yogurt Sauce

¼ cup plain Greek yogurt or sour cream
1 teaspoon honey
½ lime, juiced
¼ teaspoon chipotle chili powder, plus more to taste

Garnish

1 green onion, diced
Jalapeño slices, to taste
1 tablespoon fresh chopped cilantro
Chopped cooked bacon, optional

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Instructions

Preheat and Prepare Sweet Potatoes: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Using a fork, poke several holes all over each sweet potato to allow steam to escape during baking. Place the sweet potatoes on the prepared baking sheet and bake for 1 hour, or until easily pierced with a fork. Remove from oven and allow to cool for 10-15 minutes.
Make Honey Lime Chipotle Yogurt Sauce: While the sweet potatoes cool, combine the Greek yogurt, honey, freshly squeezed lime juice, and chipotle chili powder in a small bowl. Mix well, then taste and adjust the chipotle powder if you prefer more heat. Refrigerate the sauce until ready to use.
Prepare Sweet Potato Skins: Increase oven temperature to 425°F (220°C). Once cooled, slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer inside the skins so they hold their shape. Reserve the scooped sweet potato flesh for other uses such as smoothies or baking. Brush both the inside and outside of each sweet potato skin with olive oil and sprinkle with salt. Bake for 10-15 minutes to crisp the skins.
Stuff and Bake: Evenly divide BUSH’S® Kidney Beans in Mild Chili Sauce between the sweet potato skins, filling each cavity. Sprinkle the shredded colby jack or Mexican cheese over the beans. Return to the oven and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.
Garnish and Serve: Remove the stuffed sweet potatoes from the oven. Spoon a dollop of the honey-lime chipotle yogurt sauce on top of each stuffed skin. Garnish with diced green onions, jalapeño slices, fresh cilantro, and optional chopped cooked bacon. Serve immediately for the best texture and flavor, or cover and refrigerate for up to 5-7 days.

Notes

This recipe makes a great game day appetizer or a fulfilling vegetarian lunch.
The leftover sweet potato flesh is perfect for smoothies, muffins, pancakes, or pies.
Adjust the chipotle chili powder in the sauce to control spiciness.
For non-vegetarian versions, top with chopped cooked bacon as a flavorful option.
Store leftovers properly covered in the refrigerator to maintain freshness for up to a week.
This recipe is sponsored by BUSH’S® Beans, highlighting their flavorful kidney beans in mild chili sauce.

Nutrition

Serving Size: 1 sweet potato skin
Calories: 191 kcal
Sugar: 4.7 g
Sodium: 320 mg
Fat: 4.1 g
Saturated Fat: 1.9 g
Unsaturated Fat: 2.2 g
Trans Fat: 0 g
Carbohydrates: 30.3 g
Fiber: 6.8 g
Protein: 9.1 g
Cholesterol: 15 mg