When you’re craving a cozy fall dinner, these Chili Cheese Sweetpotato Mash Bowls bring together creamy sweetpotato mash, hearty beef and black bean chili, and shredded cheddar cheese. Finished with sour cream and fresh cilantro, each bowl is comforting, satisfying and packed with flavor.
The natural sweetness of the sweetpotatoes balances the smoky, savory chili, while the creamy mash makes a delicious base for your favorite toppings. With simple ingredients and a cook time of about 35 minutes, this sweetpotato dinner recipe is easy to work into your weeknight rotation.
Why You’ll Love These Sweetpotato Bowls
- A satisfying meal in one bowl: Sweetpotatoes, lean ground beef and black beans come together with cheese and flavorful seasonings.
- Sweet and savory flavor: Creamy sweetpotato mash pairs beautifully with smoky chili and cheddar.
- Easy to customize: Adjust the spice level, change the toppings or swap the beef for extra beans.
- Convenient prep: Make the chili while the sweetpotatoes boil to keep dinner moving.
Why Sweetpotatoes Make a Delicious Dinner Base
Sweetpotatoes are a versatile staple for everything from roasted sides to creamy mash bowls. They provide fiber, potassium and vitamin C, making them a flavorful way to add nutrients to your meals.
Although sweetpotatoes are harvested in the fall, they’re available year-round thanks to curing and proper storage after harvest. At home, keep raw sweetpotatoes in a cool, dry, well-ventilated place, away from heat. Avoid storing them in the refrigerator, which can affect their texture and taste.
In these chili cheese sweetpotato bowls, the mash adds natural sweetness and a creamy texture that complements the beef, beans and warm spices.
How to Make Chili Cheese Sweetpotato Mash Bowls
Start by boiling the chopped sweetpotatoes until fork-tender. Drain them well and let them steam-dry briefly before adding the milk and butter. This helps keep the mash creamy rather than watery.
While the sweetpotatoes cook, brown the beef with the onion. Stir in the garlic and seasonings, then add the tomato paste, tomato puree and black beans. Simmer until the chili is thick enough to spoon over the mash.
Divide the sweetpotato mash among four bowls, add the hot chili and sprinkle with cheddar cheese. Finish with sour cream and fresh cilantro, then serve warm.
Chili Cheese Sweetpotato Mash Bowls
Ingredients
- 2 lbs sweetpotatoes, peeled and chopped
- 1/3 cup milk, plus more as needed
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
Chili
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp chili powder
- 2 tbsp tomato paste
- 1 can tomato puree
- 1 can black beans, drained and rinsed
- 1/2 tsp salt
- 1/4 tsp black pepper
For serving
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- Place the chopped sweetpotatoes in a large pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow the sweetpotatoes to steam-dry for 2 minutes.
- Add the butter, milk, salt and pepper. Mash until smooth and creamy, adding another splash of milk if needed. Divide the mash among four oven-safe bowls.
- While the sweetpotatoes cook, heat the olive oil in a large skillet over medium heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking the beef apart with a wooden spoon, until the beef is browned and the onion is tender. Drain any excess grease.
- Add the garlic, paprika, cumin, oregano and chili powder. Cook for 30 seconds, stirring continuously, until fragrant.
- Stir in the tomato paste and cook for 1 minute. Add the tomato puree, black beans, salt and pepper. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the chili has thickened.
- Spoon the chili over the sweetpotato mash and sprinkle each bowl with shredded cheese.
- Top with sour cream and fresh cilantro. Serve warm.
Tips and Easy Variations
- Cut evenly: Chop the sweetpotatoes into similar-sized pieces so they cook at the same rate.
- Add milk gradually: Start with the amount listed and add a splash at a time until the mash reaches your preferred consistency.
- Choose your heat level: Use mild chili powder for a milder bowl or add cayenne for extra heat.
- Make it vegetarian: Replace the beef with additional black beans or a combination of black and kidney beans.
- Try different toppings: Add diced avocado, sliced green onions or jalapeños.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Substitute 1 pound of ground turkey for the beef and cook it through before adding the remaining chili ingredients.
Can I use leftover chili?
Yes. Reheat your favorite beef or bean chili and spoon it over freshly prepared sweetpotato mash for an easy dinner.
Do I need to bake these bowls?
No. Assemble the bowls while the mash and chili are hot. Finely shredded cheddar will soften from the heat, so no oven step is needed.
