Fustini's Oils and Vinegars
Chili Cheese Stuffed Sweet Potato

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Chili Cheese Stuffed Sweet Potato


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Chili Cheese Stuffed Sweet Potato

Prep Time30 min Cook Time10 min Total Time40 min Servings4 Gluten Free


  • 4 small sweet potatoes, washed
  • 2 medium carrots, roughly chopped
  • 2 garlic cloves
  • 1 plum tomato, chopped
  • 2 tablespoons Fustini's Jalapeno Lime balsamic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons Fustini's Chipotle olive oil
  • 1 pound of ground beef
  • sour cream for garnish
  • shredded cheddar cheese for garnish
  • green scallions, sliced, for garnish


Substitute for more heat with a spicier-infused olive oil. Adapted from foodnetwork.com


Step 1. 

Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.

Step 2. 

Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the balsamic, cumin, oregano, cayenne, 1 teaspoon salt, and a few grinds of black pepper and pulse until coarsely chopped.

Step 3. 

Heat the olive oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through about 4 minutes. Remove from the heat.

Step 4. 

Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.

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