Have you ever just wanted a hot, low-fat, nutrition rich, filling and easy dinner that doesn’t come from the freezer? Well I have the solution for you! Meet the amazing sweet potato with chili on top! Growing up, I remember my mom heating a sweet potato up and putting veggies on top as her dinner or lunch, but until just this year, I had never tried it myself. My mom had sent me back to LA from their house with a small bag of “groceries” from the cupboard and one item was a single serving of vegetarian chili that was microwavable. When I got home I stuck it in my own cupboard and kind of forgot about it for a few weeks. I found it again one afternoon and thought about what I could do with it (I didn’t want to eat it alone), so I was at my local Ralph’s and thought about getting a good old russet potato to serve with the chili. I noticed the sweet potatoes were on sale and my memory of my mom popped into my head. I grabbed a good-sized one and started looking forward to dinner.
That evening, I took the sweet potato, poked some holes in it with my fork and popped it in the microwave. Yes, you can also stick it in the oven, it just takes longer, about 30 minutes. So I popped mine in the microwave for 5 minutes and heated up the chili on the stove. They were both done about the same time. I removed the potato and cut it in half and smashed it out so it lay flat and poured the chili on top. Oh. My. God. It was so delicious I was mad at myself for not doing it sooner! Now I regularly buy a couple of sweet potatoes and a can of Stagg Chili (it has 2 servings and is also one of the best pre-made chilis on the shelf) to have just in case during the fall and winter. I get home and am starving? Dinner is done in less than 10 minutes and it wasn’t frozen. What would you want to put on your sweet potato?