When I perused the sale flyers before grocery shopping this week, I still didn’t have my menu set in stone. I knew I had some leftover ground turkey in my freezer waiting to be used up, so when I saw that potatoes were on sale I thought, “Hmm, why not make a small batch of quick chili and spoon it over baked potatoes?” Sounded great. Then I saw that sweet potatoes were also on sale, and decided to make a last minute switch, because we all known that sweet potatoes go awesomely with chili! To me, the extra flavor and nutrition was worth the extra 20 cents or so per pound, but you could totally make these with russet potatoes if you prefer. The resulting Turkey Chili Smothered Sweet Potatoes were both delicious and eye-catching. I literally dove into one immediately after photographing them. 😜
See how browsing the sale papers can help you build a menu? It’s a good habit to get into.
Turkey Chili Smothered Sweet Potatoes
- 1 Tbsp olive oil $0.16
- ½ lb. ground turkey $2.30
- 1 yellow onion $0.31
- 2 cloves garlic $0.16
- 8oz. can tomato sauce $0.47
- 1 Tbsp tomato paste $0.06
- 15oz. can kidney or black beans $1.15
- 1 Tbsp chili powder $0.30
- ½ tsp oregano $0.05
- ½ tsp cumin $0.05
- ½ cup water $0.00
- Salt to taste $0.05
- 4 small sweet potatoes (1/2 to ¾ lb. each) $2.42
- ½ cup shredded cheddar cheese $0.42
- Cilantro or green onions for garnish $0.25
- Preheat the oven to 400ºF. Line a baking sheet with parchment or foil for easy cleanup. Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on the prepared baking sheet and bake for 60 minutes, or until soft and oozing from the fork holes.
- While the sweet potatoes are baking, prepare the small batch of chili. Begin by adding the ground turkey and olive oil to a large pot and sautéing the turkey over medium heat until cooked through (about 5 minutes).
- While the turkey is browning, dice the onion and mince the garlic. Add the onion and garlic to the browned turkey and continue to sauté until the onions are soft and transparent (3-5 minutes).
- Drain the beans and add them to the pot along with the tomato sauce, tomato paste, chili powder, oregano, cumin, and water. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer for 15 minutes. Taste and add salt if needed.
- Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Scoop about ¾ cup chili over each potato, then top with 2 Tbsp shredded cheddar. Return the potatoes to the oven for a few minutes to melt the cheese. Add cilantro or sliced green onions to the top just before serving.
Step by Step Photos
Begin by preheating the oven to 400 degrees. Cover a baking sheet with parchment or foil to catch and oozing sweet potato juice. Wash four small sweet potatoes (single serving size, 1/2-3/4 lb. each). Prick the skins of each potato several times with a fork. Bake the sweet potatoes in the preheated oven for about 60 minutes, or until they’re soft all the way through and are oozing sugary juice from the fork holes.
While the sweet potatoes are baking, prepare the small batch of chili. Add 1/2 lb. ground turkey and 1 Tbsp olive oil to a large pot. Sauté the turkey over medium heat until cooked through (about 5 minutes). Meanwhile, dice one onion and mince two cloves of garlic. Add the onion and garlic and continue to sauté until the onion is soft and transparent (3-5 minutes).
Once the onions are soft, drain one 15oz. can of kidney or black beans and add them to the pot along with an 8oz. can of tomato sauce, 1 Tbsp tomato paste, 1 Tbsp chili powder, 1/2 tsp oregano, 1/2 tsp cumin, and 1/2 cup water.
Stir the ingredients in the pot together and let it come up to a simmer. Once simmering, reduce the heat to low and let simmer for about 15 minutes. Taste and add salt if needed (the last time I bought chili powder, I opted for a generic brand which contained salt, so I didn’t need to add any. If using a brand that doesn’t include salt, you may need to add 1/4-1/2 tsp salt). Keep the chili warm until the sweet potatoes are finished baking.
Once the sweet potatoes are baked and soft all the way through, slice them open lengthwise and slightly mash the orange flesh inside.
Scoop about 12/-3/4 cup chili onto each sweet potato.
Add a couple tablespoons of shredded cheddar to each potato, then return the baking sheet to the oven for just a few minutes to melt the cheese.
Finally, top with a little chopped cilantro or sliced green onions (or hey, sour cream?) just before serving.
And then you have four incredibly delicious, single portion sized Turkey Chili Smothered Sweet Potatoes! Bonus, I had some chili left over that will serve as an extra meal for me. :)