on Oct 24, 2016, Updated Nov 11, 2021 10 Comments If your day goes anything like mine, it begins in a rush out the door to school, stays running on full throttle and then winds up with everyone coming in the door asking, “what’s for supper?” That’s when I love to turn to meals that I can make in a snap or make-ahead meals that are ready and waiting for just such an occasion.
Chili Stuffed Sweet Potatoes Recipe
These Chili Stuffed Sweet Potatoes fit the bill perfectly. While the recipe from start to finish takes 30 minutes to make, it is also one that works perfectly for repurposing leftovers from previous meals during the week or to simply make-ahead and keep in the refrigerator if you like to meal prep earlier on the weekends for easy weeknights throughout the week.
How to Make Chili Stuffed Sweet Potatoes Recipe
To make this recipe all at once, I prepare my sweet potatoes in my Instant Pot (what a time-saver that thing is!) while I’m cooking my chili. If you don’t have an Instant Pot, don’t worry, you can throw them into your slow cooker earlier in the day or bake them conventionally in the oven. The conventional method will take a bit longer than the 30 minutes, just so you note the time requirement.
Make Ahead Chili Stuffed Sweet Potatoes Recipe
As a make-ahead recipe, I love to prepare a few recipes over the weekend when I have a little bit more time on my hands and am not so rushed. I then let the chili cool completely and then package it into smaller containers. At this point, you can either store it all in the refrigerator to be used during the week, or divide the chili by putting some in the refrigerator for use over the next few days and the remainder in to the freezer to be used within the next few months. That way, you’ve solved what’s for supper for two nights! 🙂 You can also prepare the sweet potatoes over the weekend and then wrap well and store in the refrigerator. As with the chili, I love to bake them and then wrap each of them for storing in the refrigerator to use for quick lunches or suppers throughout the week! To serve, you’ll just reheat the chili in a medium saucepan over medium heat until it has been warmed throughout or pour it into a microwave-safe container and pop it into the microwave for reheating. For the sweet potatoes, you can either reheat in the oven or in the microwave. Then, place each sweet potato into a bowl, split it open and loosen the flesh of the sweet potato and then ladle on your chili, top with optional toppings and dig in! Talk about comforting! Here’s my Chili Stuffed Sweet Potatoes recipe. It’s a weeknight favorite! Enjoy!Robyn xo
