Transform leftover into an ooey-gooey lunchtime delight.
medium sweet potato
cup leftover chili (see Cook's Note below)
cup shaved Cheddar
Sour cream, optional
Hot sauce, optional
Cook's Note:For the Pork and Black Bean Chili recipe, click here.
Preheat your oven to 425ºF.
Scrub your sweet potato and pierce the skin a few times with a fork. Place the sweet potato on a baking sheet and bake for 40 – 45 minutes, or until it is easily pierced with a fork.
Remove potatoes from the oven, allow to cool a few minutes then slice down the middle and wrap in foil to be packed.
Warm chili and place in a thermos. Pack shaved cheddar in a small airtight container.