Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Recipe Remix: Chili-stuffed Sweet Potatoes

by | Jan 16, 2013

Remember this chili recipe? Well, here’s a super simple way to rejigger it: make it, but omit the sweet potato/carrot in the mix. Instead, while the chili’s cooking, roast a sweet potato1 in the oven, then stuff each half of the potato with the chili and sprinkle with shredded cheddar cheese2 when ready to serve.

Stuffed Potato

Added bonus: sweet potatoes are an excellent source of Vitamin A, which gives us healthy skin, teeth, and bones.

1using one well-scrubbed sweet potato for every two servings, slice the potato lengthwise, pierce the outside of it well all over with a fork, wrap it in aluminum foil (halves together) and place in oven at 400 degrees for an hour or until the inside is soft and tender; I don’t use a microwave, so you’ll have to research the comparable nuking time yourself
2I used Daiya dairy-free in the pic here

0 Comments

I’m Dina R. D’Alessandro, MS, RDN, CDN. I am a Registered Dietitian Nutritionist based in New York City, and I provide nutrition counseling to women.

Recent Posts