This easy-to-make Sweet Potato Chili is the perfect option for meatless Monday or a family-friendly weeknight dinner win. With sweet potatoes, beans and tomatoes, it is hearty vegetarian comfort food. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings.
Sweet Potato Chili Recipe
This is my classic go-to vegetarian chili recipe to make all fall and winter long. I call it healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it in your slow cooker or your Instant Pot pressure cooker for easy hands-off cooking! And don’t forget about the best part about chili: all the toppings! I’ve got a list of my favorites below.
Vegetarian Chili Ingredients
How to Make It
We’ve got options for making this in both the slow cooker and the pressure cooker. The slow cooker is a great option for making this if you want to prepare it in the morning before leaving for work and have it ready in the evening when you return home.
Making it in the Instant Pot is great because it builds flavor quickly without much hands on time. The vegetarian chili is under pressure for 5 minutes, with a 10 minute pressure release. However, don’t forget to account for the prep time (gathering up your ingredients and dicing some up), the saute of the veggies and the time it takes to come up to pressure. It will take at most about an hour to cook this in the Instant Pot. But it’s mostly hands-off cooking time and it adds a ton of flavor.
To Make on the Stove Top
We didn’t include instructions for cooking this on the stove top in the recipe, but you could. To make on the stove top:
Heat the oil in a dutch oven. Once hot add peppers, celery, onion and garlic and cook, stirring occasionally, until very softened, about 10 minutes.
Add the sweet potatoes, beans, broth, all spices, tomato sauce and diced tomatoes and stir together. Bring up to a boil and then reduce heat to simmer.
Cook until the sauce has thickened and the sweet potatoes are cooked through.
Serve with desired garnishes.
Diced or Marinated Onions
If you like this chili recipe, check out these others:
This Healthy Sweet Potato Casserole with candied pecans makes the absolute perfect side dish at your Thanksgiving dinner or at your December holiday party. Do you want to know the best part? It’s lighter than your typical sweet potato casserole and free of refined sugar! Plus it’s easy to make-ahead of time and the perfect side to bring along to a potluck style dinner. Made in partnership with my friends at Ello Products.
Healthy Sweet Potato Casserole
Sweet Potato Casserole is an absolute favorite for many on Thanksgiving! If you haven’t had it before it is a layer of creamy cinnamon laced sweet potatoes topped with either a crumble, marshmallows or in our case, candied pecans. This Healthy Sweet Potato Casserole has all the flavor of the original but lightened up using unrefined sugar. I also love how simple this casserole is to prepare ahead of time and bring with you on-the-go to a potluck friendsgiving.
Sweet Potato Casserole Ingredients
Maple syrup or Honey
Butter (or Ghee or Coconut oil)
Golden Raisins (optional)
Why we Love Ello Bakeware for Making this Dish
To make this extra portable I love baking this in Ello DuraGlass Bakeware Containers. For this recipe we’re using the 8×8 baking dish. These durable glass baking dishes are perfect for both cooking at home and bringing food along to cook on the go. What makes this line of bakeware special is that they come with a protective silicone sleeve that doubles as a trivet so a dish can go from the freezer or refrigerator, to the oven and then right to the table.
That makes these Ello DuraGlass Bakeware with matching lids perfect for holiday baking, especially for make-ahead and on-the-go dishes. Each container is perfectly portable and pretty cute too so it works as both bakeware and a serving dish.
I love using glass both for baking and for storage because it’s free of harmful chemicals, can be heated in the oven, and is (top-rack) dishwasher safe. Plus the crystal clear Tritan lid and colorful silicone sleeve let’s me easily see what is in the containers so I can keep my refrigerator more organized. This is especially helpful during the busy holiday season when there is a lot of food being cooked and prepared ahead of time.
A Perfect Make Ahead Dish
Casseroles are a perfect make-ahead dish. This Healthy Sweet Potato Casserole can be prepared ahead two ways:
You can assemble, but not bake this dish. This is a good option if you are traveling with this dish, but want to eat it freshly baked. Prepare your casserole up until step 7, which is the actual baking time. Let the dish cool completely and then cover with your lid and store until ready to bake.
You can fully bake this dish and reheat. This entire dish can be prepared fully, cooled completely and then stored in the refrigerator, for up to 1 day, until ready to serve. Reheat the dish in a warm oven until heated through, and the pecans are crispy again.
Looking for other Thanksgiving inspiration? Check out these recipes:
Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper.
In a large pot place cubed sweet potatoes and cover with water. Cover and let boil for 15 minutes or until fork-tender.
Meanwhile, make quick candied pecans: Heat a skillet over medium high heat and add 1 cup pecans. Toast until fragrant, about 30 seconds. Carefully add maple syrup and mix to coat all pecans. Once the maple syrup is boiling, remove from heat, and spread on the baking sheet to cool.
Drain potatoes and return back to the pot. To the sweet potatoes add maple syrup, butter, cinnamon, nutmeg vanilla and salt mash together until mostly smooth. If adding raisins, add in now. Alternatively you could pulse this in a food processor or high-speed blender if you want an ultra smooth filling.
Scoop the mashed sweet potato into your Baking dish and smooth over the top.
Garnish the sweet potato casserole with the pecans.
Bake in the preheated oven for 20 minutes and serve warm.
Want to make this dish ahead of time to bring? You have two options!
Make Ahead Instructions:
You can make this dish up until the point of baking. Let it cool completely before covering with the Ello Storage Lid and store for up to 1 day until ready to bake. Or you can fully bake this dish, cool completely, cover and store for up to 1 day and reheat when ready to serve.
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This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
This Kale and Sweet Potato Stuffed Turkey Breast is perfect for a dinner party or small Thanksgiving feast. A boneless turkey breast is stuffed with quick caramelized onions, kale, sweet potato and herbs, then baked in the oven in just about an hour. Double the recipe to feed a crowd! It’s also gluten-free, Paleo and Whole30 friendly.
Stuffed Turkey Breast Recipe
It’s time to start thinking about Thanksgiving! If you are into the idea of making the traditional Thanksgiving Turkey, check out this recipe here with all the details you need to know if you’ve never made one before. But if you are hosting a small Thanksgiving dinner and wanted to enjoy turkey without actually cooking a whole one? This Kale and Sweet Potato Stuffed Turkey Breast recipe is perfect. It has all the flavor of the traditional turkey but wrapped up in a beautiful package that takes about one third of the time needed for making a whole turkey.
Don’t worry–we are walking you through exactly how to make the stuffing, how to prepare and roll up the breast and finally how to cook it to perfection.
Steps for Making Stuffed Turkey Breast
Let’s start with the actual turkey breast!
You’ll be buying a boneless turkey breast roast. It usually comes wrapped up in a bundle of stretchable butcher’s twine. Go ahead and remove that and discard. Next you are going to place the turkey breast skin side down on a cutting board. The turkey needs to be sliced through the middle and then opened up like a book so you can get more surface area to pound out. The more surface area you have, the more rolling you can do.
Next you will pound out the turkey with a meat mallet until the turkey is of uniform ¾” thickness. This again is so you have more surface area to roll and so that it cooks evenly. Finally, it’s time to brine the turkey. Luckily, you can do this in as little time as 1 hour, though the flavor really improves if you allow it to brine for up to 24. To brine the turkey, season with 1 teaspoon kosher salt and pepper. Let sit at room temperature for 1 hour, or up to 24 in the refrigerator. If you do refrigerate it overnight, bring the turkey breast again to room temperature before cooking. This ensures even cooking, and more tender meat.
Move on to the filling.
We wanted to make the filling all in one pan, which includes making (quick) caramelized onions, cooking up the sweet potato and braising the kale. It takes about 40-50 minutes for everything to cook, but if you were really in a rush you could break apart the steps of each component and cook separately, but at the same time. You do want to let the filling cool slightly before adding it to the turkey breast, because it makes it easier to handle and roll the meat. The entire filling can be made up to 2 days ahead of time.
Rolling and Tying up the Stuffed Turkey Breast
Because the turkey has been seasoned with salt, there will be a good amount of moisture on turkey after it has been brined. Pat it dry so that the filling doesn’t slip off. Spread the slightly cooled (or completely cooled) kale mixture into the middle of the breast, leaving a 1” border all around the edges. Then you are going to roll up the breast, starting with the short end that does not have the skin underneath. You do this so that when you have finished rolling the breast up, the skin is on the outside. Roll it into a tight log and completely enclose the filling. Turn the now stuffed turkey breast seam side down and smooth over the skin in the middle of the breast as best as possible. We’ve noticed that each turkey breast we worked with was a little different, and some of the meat had a cleanly butchered piece of skin, while others has less skin and it didn’t cover the entire rolled piece of meat. It’s important to leave the skin on because that helps keep the meat juicy, so do your best to ensure the skin is covering the meat. Next tie up the stuffed breast with butcher’s twine evenly in 5 places.
Bake the Stuffed Turkey Breast
Place the breast inside a roasting pan. Dry off the skin and rub all over with olive oil, salt and pepper and pour chicken broth in the bottom of the roasting pan. This helps keep the meat moist, as you will baste the breast with it throughout the baking process. It also means you’ll have flavorful broth with which to make gravy after! Bake, basting every 20 minutes, until it reaches 155º degrees with an instant read thermometer, about 60-70 minutes. Then take it out and cover it to let the temperature continue to climb up to 165ºF.
Now it’s time to slice and serve!
How to Slice a Stuffed Turkey Breast
It is easiest to slice a stuffed turkey breast with a sharp serrated knife, such as a large bread knife. You can keep the stuffed breast tied up while you slice it, and then cut off the twine before serving.
What Temperature to Cook a Turkey Breast
The secret to a perfectly cooked juicy turkey breast is to not overcook it! Breast meat is pretty lean, so if it is overcooked it will taste dry and bland. As all meat does, the stuffed turkey breast will continue to cook after it has been removed from the oven.
We always suggest using an instant-read thermometer to check the temperature of meat, and this should be removed from the oven at 155º. Once the turkey has been pulled out, cover the pan with aluminum foil and allow it to rest. This let’s the turkey finish cooking to 165º and lets all the juices reincorporate in the breast.
1 medium (12 oz.) sweet potato, peeled and diced fine
3 sprigs thyme, leaves removed
6 sage leaves
1 tablespoon dijon
2-¼ cup chicken or turkey broth, divided
1/2 bunch (2 cups) kale, cleaned, removed from stem and sliced thin
Place turkey breast side down on a cutting board. Carefully, slice parallel through the thickest part of the breast, but not all the way through. Unfold the turkey so it lays flat. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform ¾” thickness. Season with 1 teaspoon kosher salt and pepper. Let sit at room temperature for 1 hour, or up to 24 in the refrigerator. If its brined and refrigerated make sure to bring it back to room temperature before baking.
Meanwhile, make filling: Heat oil over medium-low heat. Add onion and cook, stirring occasionally for 25 minutes. Add in butter, garlic and sweet potato, and cook for 15 minutes, stirring occasionally until sweet potato is tender. Add in thyme, sage, dijon, ¼ cup broth and kale and cool until wilted down and all of the liquid has evaporated. Set aside to cool slightly, about 15 minutes. Can be made up to 2 days ahead of time.
Preheat oven to 375 and set aside a 9”x13” roasting pan.
Pat the turkey breast dry. Spread the slightly cooled kale mixtureinto the middle of the breast, leaving a 1” border all around the edge of the breast. Starting with one short end that does not have the skin underneath, roll into a tight log and completely enclose the filling. Turn the now stuffed turkey breast seam side down and smooth over the skin in the middle of the breast as best as possible. Next tie up the stuffed breast with butcher’s twine evenly in 5 places. Place inside a roasting pan.
Dry off the skin and rub all over with olive oil, salt and pepper and pour chicken/turkey broth in the bottom of the roasting pan.
Bake, basting every 20 minutes, until it reaches 155º degrees with an instant read thermometer, about 60-70 minutes. Let rest, slightly covered for 10-15 minutes, to let the temperature continue to climb up to 165ºF.
Slice and serve with your favorite side dishes.
This serves at least 6, if you would like to increase the serving size double the recipe and make 2 turkey breasts.
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These Oven Baked Sweet Potato Fries are crispy and so delicious, especially when paired with Honey Mustard Dipping Sauce! The perfect side to pair with just about anything.
Oven Baked Sweet Potato Fries
These Crispy Sweet Potato Fries are the PERFECT side dish. And they’re so easy to make with mostly hands-off cooking time in the oven. I love to pair mine with this addicting honey mustard dipping sauce, too. While they are crispy when they come straight from the oven, it’s easy to make a large batch and eat them throughout the week for meal prep. They do get soft once they are stored, but you can crisp them back up again inside the oven or toaster oven.
Tips for Making Crispy Sweet Potato Fries:
Cut sweet potato fries into the same size. It helps them cook easily.
Soak the sweet potatoes for about 10 minutes. This helps bring out some of the starch.
Don’t overcrowd the baking sheet. Make sure to lay the fries flat on the sheet pan, leaving space in between each fry.
Flip the fries, halfway through baking! This ensures both sides get crispy
To Peel, or Not to Peel
Peeling the skin off the sweet potato is totally up to you! It doesn’t make a difference either way. Though the skin has extra fiber, which can be a bonus!
Main Dishes to Pair with
The options are endless for what goes well with these oven baked fries, but here are a few of our favorites:
Bake for 3o-40 minutes, flipping in the middle until lightly browned and crispy.
In a small bowl mix all of the dipping sauce ingredients.
Take sweet potatoes out of oven, let cool for 5 minutes. Serve hot with dipping sauce.
I like using Japanese Sweet Potatoes. I find they get the crispiest!
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These healthy baked egg cups make the perfect breakfast meal prep for when you are rushing out the door but still want your protein-packed nutrient dense meal. They also make a great snack as well! And they’re paleo and whole30 friendly!
Breakfast Egg Cups Recipe
This recipe goes out to all of those people who LOVE and NEED a good breakfast but don’t always (read: ever) have time in the morning to whip up a freshly cooked eggs! These easy oven baked breakfast egg cups are nutrient dense and so delicious! Make these on Sunday and you’ll be thanking yourself all week you did!
This breakfast meal prep eggs have a sweet potato bottom crust and and you can top with two different options: sunny side up with bacon or veggie omelets! You choose! And if you are feeling it, you can mix and match and make both!
Make it how you like it!
The best part about these baked eggs is that you can truly customize it the way you like it! We love the sunny side up with some crumbled bacon, but you can omit the bacon to make them vegetarian or add in another type of meat like ham!
The veggie omelets have a standard pepper, onion and tomato mix but you can literally add in any veggie here, so long as you chop them up small enough, or precook them.
Here are some other suggestions you can add to the egg muffin cups:
Can you freeze them?
Yes! Make sure to cool the egg cups completely before placing in a air tight container and freezing for up to 1 month. Defrost overnight in the refrigerator and warm it up in the toaster or microwave before serving.
These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.
Buffalo Chicken Baked Sweet Potato
Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.
What type of sweet potatoes are best for this recipe?
We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.
Can you cook the sweet potatoes in the Instant Pot instead?
You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.
How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?
If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!
If you like this recipe with buffalo sauce, check out these others:
Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
Set oven to a high broil.
Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!
Recipe updated March 2017
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