This Chili Cheese Sweet Potato Casserole combines the rich, savory flavors of chili with the natural sweetness of roasted sweet potatoes, all smothered in gooey melted cheese. It’s a hearty and nutritious twist on the classic chili cheese bake, offering a perfect balance between comfort food and wholesome ingredients. Whether you’re serving it as a main dish or a side, this casserole is sure to please a crowd with its layers of flavor and satisfying textures. It’s also easily adaptable for vegetarians by substituting the ground beef with plant-based protein or extra beans.
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pound ground beef (or plant-based protein for a vegetarian option)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cayenne pepper (optional)
- 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1/4 cup sour cream (optional for topping)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
- Make the chili: While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat. Add the diced onion and garlic, cooking until softened, about 3-5 minutes. Stir in the black beans, diced tomatoes, green chilies, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Simmer the chili for 10-15 minutes to let the flavors meld.
- Assemble the casserole: In a greased 9×13-inch casserole dish, layer the roasted sweet potatoes evenly across the bottom. Pour the chili mixture over the sweet potatoes and spread it out evenly. Sprinkle the shredded cheese generously over the top.
- Bake: Place the casserole in the oven and bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole cool slightly before serving. Garnish with fresh cilantro and a dollop of sour cream, if desired. Enjoy!
This dish is perfect for a comforting weeknight meal or for potlucks. It’s flavorful, filling, and packed with nutrients!
