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Zesty Chili-Loaded Sweet Potato Boats

Zesty Chili-Loaded Sweet Potato Boats

To take our chili to the next level, we spiked it with zesty long green pepper, umami’d it up with stock concentrate, and sprinkled in our signature Southwest spice blend. As if that weren’t crazy enough, we piled it all atop split baked sweet potatoes and whipped up a hot sauce crema for dolloping over.

What you’ll need:

  • 1 Long green pepper
  • 1 bunch of scallions
  • 2 clove of garlic
  • 2 sweet potatoes
  • 8-10 ounces of Ground beef
  • Southwest spice blend:
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 ounces of tomato paste
  • 3 tablespoons beef stock concentrate
  • 2 tablespoon sour cream
  • 1 teaspoon hot sauce
  • ¼ cup Monterey Jack cheese
  • 2 teaspoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon pepper

Instructions:

1. Wash and dry all produce. Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Mince garlic.

2. Poke sweet potatoes all over with a fork. Place on a large microwave-safe plate. Microwave, carefully flipping with tongs halfway through, until tender, 6-10 minutes. (TIP: If potatoes are still firm, continue to microwave in 1-minute intervals until easily pierced by a fork.) Remove from microwave and let cool slightly.

3. Meanwhile, heat a large drizzle of olive oil in a medium pot over medium-high heat. Add green pepper, scallion whites, and garlic. Cook, stirring, until slightly softened, 4-5 minutes. Add beef, Southwest Spice, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes.

4. Add tomato paste to pot and cook until fragrant, 30-60 seconds. Add stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a simmer and cook until slightly thickened, 5-8 minutes.

5. Halve sweet potatoes lengthwise; fluff insides with a fork. Spread with 1 TBSP butter (2 TBSP for 4 servings) and season with salt.

6. In a small bowl, combine sour cream, hot sauce to taste, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Divide finished sweet potatoes between plates. Top with chili. Sprinkle with Monterey Jack and scallion greens. Drizzle with hot sauce crema.

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