Leftover Paleo Chili Stuffed Sweet Potatoes
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This is first recipe of many in my “LEFTOVER” Series… I take the leftovers from the recipes I notoriously have a ton of the next day, and recreate new and improved recipes that use the original. With out further a due, I bring to you my Leftover Paleo Chili Stuffed Sweet Potatoes. This recipe is proof that leftovers can be better than original! BONUS: This recipe is Paleo, Dariy-Free, Refined Sugar-Free, Gluten-Free, Grain-Free & Calorie Conscious!
This recipe starts off with, SURPISE, leftover Chili. I think everyone has childhood memories of their mom making a massive pot of chili, and having to eat the leftovers for a week or more… or is that just me?? Having to eat the same thing day in and day out can defiantly get old, but you don’t want to waste either, which gets my creative juices flowing on how to use leftovers to create brand new dishes without anything going to waste! The base of this recipe comes from my tried and true, Paleo Southwestern Chili! Find the recipe HERE! This is one of go-to’s because it uses all pantry, freezer, and leftover ingredients to begin with (WAIT, is this a double leftover recipe? INCEPTION?!) I also will make a big batch of oven baked sweet potatoes, when I’m preparing this recipe, and use the rest I don’t use throughout the week in other dishes. You can just call me the Leftover Queen at this point :)
I stick with the Southwestern theme of the chili, and top these stuffed sweet potatoes with my favorite Mexican Style toppings. I like to garnish with chopped cilantro and sliced jalapeños to amp up the flavor. Finally I slice up some fresh avocado and add a dollop of creamy cashew cheese to offset the spicy, heat of the chili. All the flavors, mixed with the sweet buttery taste of the sweet potatoes is savory heaven! You'll find yourself making a batch of this Paleo Southwestern Chili just so you can use it in this recipe!
ingredients:
-2 heaping cups of Paleo Southwestern Chili
-2 Oven-baked Sweet Potatoes
TOPPINGS:
-1 avocado; sliced
-1/4 cup cilantro; chopped
-1/2 small jalapeño; diced
-2 tbsp cashew cheese or vegan cream cheese
-Salt/pepper to taste
-Hot sauce
instructions:
1. Preheat oven to 400 degrees. Line baking sheet with foil.
2. Scrub skin of sweet potatoes and dry off. Pierce each sweet potato 3-5 times with a fork. Place on foiled lined baking sheet. (I usually make 6-8 sweet potatoes at this step, even though the recipe only calls for 2, to use in later recipes)
3. Bake sweet potatoes in oven for 55 minutes- 1 hour, or until the skin can be pierced easily with a fork. Remove from oven and let sit 5 minutes.
4. Heat 2 cups of Paleo Southwestern Chili in microwave for 2-3 minutes (Original Recipe found HERE)
5. Split 2 sweet potatoes in half, fluff with fork, and season with salt and pepper.
6. Scoop 1 heaping cup of chili onto each sweet potato.
7. Garnish with additional toppings.
MAKES 2 Stuffed Sweet Potatoes / APPROX. 475 CALS PER 1 potato
PALEO/ DAIRY-FREE/ REFINED SUGAR-FREE/ GLUTEN-FREE/ GRAIN-FREE/ LEFTOVER AND PANTRY INGREDIENTS
