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Mini Chili Stuffed Sweet Potato Discs are a delightful fusion of flavors and textures that make for a perfect appetizer, snack, or even a main course. This recipe creatively pairs the natural sweetness of tender sweet potatoes with a hearty chili filling, resulting in a dish that is both satisfying and nutritious. The balance of sweet and savory, combined with the contrasting textures of the soft sweet potato and the robust chili, makes these discs irresistible.

Mini Chili Stuffed Sweet Potato Discs

Discover the deliciousness of Mini Chili Stuffed Sweet Potato Discs, a perfect blend of sweet and savory flavors. This versatile dish features tender sweet potatoes filled with hearty chili, adaptable for all dietary preferences. With options for meat lovers and vegetarians alike, these wholesome bites are packed with nutrients and can be customized to your liking. Enjoy them as appetizers or a satisfying main course that will impress at any gathering.
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Ingredients
  

2 large sweet potatoes

1 cup cooked ground beef, turkey, or a plant-based alternative

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

2 tablespoons olive oil

Fresh cilantro or chopped green onions for garnish (optional)

Sour cream or Greek yogurt for serving (optional)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Rinse the sweet potatoes under cool water and scrub their skins thoroughly. Slice each sweet potato into 1/2-inch thick rounds and arrange them on a baking sheet. Drizzle with olive oil, ensuring each round is coated evenly, and sprinkle with salt. Bake for about 30-35 minutes, flipping the discs halfway through the cooking time, until they are tender and lightly caramelized.

    Make the Chili Filling: While the sweet potatoes are baking, heat a skillet over medium heat and add a drizzle of olive oil. Once the oil is heated, add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and continue cooking for an additional minute, allowing the garlic to release its aromatic flavor.

      Combine Ingredients: In the same skillet, add the cooked ground beef (or alternative), drained black beans, corn, and diced tomatoes. Season the mixture with chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Stir to combine all ingredients, then let the mixture simmer for 8-10 minutes, ensuring it's heated through and flavors meld.

        Stuff the Sweet Potato Discs: Once the sweet potato rounds are finished baking, remove them from the oven and let them cool briefly. Using a spoon, gently create a small indentation on the top of each round, if necessary. Spoon a generous amount of the chili mixture onto each sweet potato disc, filling them to the brim.

          Add Cheese and Bake Again: Top the stuffed sweet potato discs with shredded cheese, ensuring they are well-covered. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbling.

            Serve: Take the sweet potato discs out of the oven and allow them to rest for a minute. For a finishing touch, garnish with fresh cilantro or chopped green onions. Serve warm, accompanied by a dollop of sour cream or Greek yogurt on the side for extra creaminess.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                Presentation Tips: Arrange the stuffed sweet potato discs on a colorful platter, and consider adding a sprinkle of additional spices or herbs for a vibrant look.