This Sweet Potato Chili is whole30 approved, healthy, and packed with rich sweet and spicy flavor!
I miss sugar you guys. Mostly chocolate chip cookies. Okay, maybe even just chocolate chips! But I must say, I feel really good so far, eating “clean.” I’ve had so much more energy and I feel leaner (I think just less bloated?) And I really like the meals we are eating.
This Sweet Potato Chili has been hands-down, our favorite Whole30 recipe so far. So good, I made it twice last week! You don’t have to be doing Whole30 to like it though, I promise. You’ll want to fill your belly full of it!
Maybe even a couple of times a week like us.
Loaded with onion and bell peppers, tomatoes, sweet potatoes, and ground beef , you won’t miss the beans in this chili. To really give it some flavor and depth, I seasoned the chili with adobe seasoning and a dash of cinnamon. I was skeptical at first, but man, these flavors work well together.
If you are doing Whole30 you can enjoy it with plantain chips. And you absolutely MUST add sliced avocado or a scoop of guacamole. Mmm….I’m ready to make it again this week.
My good friend Kellie shared this recipe with me years ago when we used to worked together. I was looking for some recipes for our Thanksgiving dinner and found it while thumbing through my recipe box. I haven’t seen Kellie in years, but just seeing her name on the recipe card made me giggle. She is one of the funniest people I know! I have so many memories of laughing ’til my stomach hurt with Kellie…and get togethers that revolved around making and eating delicious food!
So I knew I’d love these sweet potatoes.
Smooth and creamy, buttery, and sweetened with brown sugar and maple syrup. Simple, yet rich and delicious! The sweet potatoes are where it’s at on my Thanksgiving dinner plate and we’re adding these to the menu this year!
This is hardly a recipe. It’s just the best and easiest (and my new favorite) way to cook sweet potatoes! I love throwing these in the crock pot on Sundays before we leave for church. We go to church from 1pm-4pm so by the time I get home my stomach is growling. Something about three hours of church makes me really hungry. I can’t wait another hour and a half to cook sweet potatoes in the oven, not gonna happen, I’d eat my entire pantry first.
We like to throw some chicken or steak on the grill real quick and serve it with a sweet potato and a side salad. Super easy and healthy.
All you do for these is wrap the sweet potatoes in foil and throw them in the crock pot.
And they turn out so unbelievably perfect. They don’t really need any doctoring, but we like to put a little bit of whipped coconut oil & cinnamon on ours. We also like to make extra for us to eat throughout the week for lunch and for Brett to take to work.
Wash sweet potatoes and pat dry. Wrap each potato in foil and place in the slow cooker. (I recommend spraying the bottom of the slow cooker with cooking spray. Some of the juices will ooze out of the foil and stick to the slow cooker).
Cook on low for 6-8 hours or on high for 3-4.
if you are around check softness of sweet potatoes to make sure you don't over cook--every slow cooker cooks differently.
This simple sweet potato hash with fried egg is perfect for breakfast, or brunch, or even brinner. We’ve been having breakfast for dinner a lot lately, and this was a favorite last week. Sweet potatoes pan fried ’til crispy, tossed with black beans, and topped with a fried egg. You know how I go through food phases? Well I’ve circled back to sweet potatoes. Seriously love them.
I love sweet potatoes with barbecue sauce so I had to bbq this dish up. Brett actually makes his own little sauce that’s kind of like barbecue sauce, but different, and maybe better. It’s just ketchup and worcestershire sauce mixed together. So if you’re feeling up to it, try this simple little concoction over this breakfast hash. I promised you’ll love it. Or you can just use store bought barbecue sauce, it’ll still be delicious.
The fried egg just oozes into everything once you dig in. I cooked my eggs over-easy, but you can also cook it sunny side up, or even scramble them. Do whatever you prefer!
1 large sweet potato, peeled and diced into small cubes
1/2 onion, peeled and chopped
1 (14 oz) black beans, rinsed and drained
1 tbs minced garlic
1-2 tbsp extra virgin olive oil
salt and pepper
1/3 cup ketchup
1 1/2 tbsp worcestershire sauce
diced green onion
1 avocado, sliced
Bring a medium pot of water to a boil and add the diced sweet potatoes. Boil until potatoes are just barely tender. Remove from heat and drain.
Coat a large pan with olive oil and heat over medium heat. Add garlic and chopped onion and sauté until onions are translucent. Add another tablespoon of olive oil and add sweet potatoes. Cook over medium-high heat, gently stirring ever two three minutes until edges of sweet potatoes are crisp. Stir in black beans and let cook for several minutes until black beans are warmed. Season with salt and pepper. Remove from heat and cover pan with a lid.
Mix the bbq sauce in a small bowl and set aside.
Lightly grease another small non-stick frying pan with a dab of olive oil (or butter) and heat over medium. Crack the eggs directly into the pan and let them sit. Cook until the edges of the egg white start to curl up (this would be sunny side up). If you want the eggs over-easy, flip them once the bottom is set and let the other side cook for a minute or two.
Divide the sweet potato hash evenly onto two plates, and top each with a fried egg. Season with salt and pepper and top with sliced avocados, green onions, and a drizzle of the homemade BBQ sauce (you can use store bought bbq sauce as well).