Chili Cheese Sweet Potato Casserole Recipe
This Chili Cheese Sweet Potato Casserole is a hearty, flavorful dish that combines roasted sweet potatoes, spicy chili, and melted Colby Jack cheese. Perfect as a comforting main or a crowd-pleasing side, it offers a delicious blend of smoky spices, tender vegetables, and creamy cheese topping, finished with fresh scallions and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2″ cubes
- 4 tbsp. neutral oil, divided, plus more for dish
- 2 tsp. kosher salt, divided
Chili Mixture
- 1 yellow onion, finely chopped
- 1 red bell pepper, seeds and ribs removed, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. dried oregano
- 1 (14.5-oz.) can black beans, drained and rinsed
- 1 (14.5-oz.) can diced tomatoes
- 1 (14.5-oz.) can tomato sauce
- 1 cup fresh or frozen corn kernels
Topping and Garnish
- 2 cups shredded Colby Jack cheese
- 2 scallions, sliced (about 1/4 cup)
- Sour cream, for serving
Instructions
- Prepare Baking Dish and Potatoes: Rub a 13″-by-9″ glass baking dish with oil. In a large bowl, toss the peeled and cubed sweet potatoes with 2 tablespoons of the neutral oil and 1 teaspoon kosher salt. Spread the potatoes evenly on a baking sheet, then cover with foil, crimping the edges to seal.
- Preheat Oven and Begin Roasting Potatoes: Place a rack in the center of the oven and insert the baking sheet. Preheat the oven to 450°F (232°C). Keep the potatoes covered with foil in the oven for 20 minutes; this allows them to start cooking as the oven heats up.
- Finish Roasting Potatoes: Remove the foil from the baking sheet and continue to roast the sweet potatoes for about 10 more minutes, until they become caramelized and tender.
- Cook Chili Mixture: While the potatoes roast, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the finely chopped onion and 1/2 teaspoon kosher salt, cooking for 5 to 6 minutes until the onion softens slightly. Add the chopped red bell pepper, garlic, chili powder, ground cumin, and dried oregano, cooking for an additional 2 minutes until the peppers soften and spices become fragrant. Stir in the black beans, diced tomatoes, tomato sauce, corn kernels, and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, for 1 to 2 minutes until everything is heated through.
- Assemble Casserole: Pour half of the chili mixture into the prepared baking dish. Sprinkle half of the roasted sweet potatoes on top. Layer the remaining chili over the potatoes, then add the rest of the sweet potatoes on top.
- Bake Casserole: Cover the casserole dish with foil and bake for 20 to 25 minutes until the edges are bubbling and the center is hot. Uncover the dish, evenly sprinkle the shredded Colby Jack cheese over the top, and continue baking for 4 to 6 minutes until the cheese melts.
- Garnish and Serve: Remove the casserole from the oven, sprinkle with sliced scallions, and serve with sour cream on the side.
Notes
- For extra flavor, you can use smoked paprika along with chili powder.
- To make this dish vegan, substitute the cheese with a plant-based alternative and omit sour cream or use a vegan sour cream.
- Feel free to add chopped jalapeños or hot sauce if you prefer a spicier casserole.
- The casserole can be prepared a day ahead and refrigerated; bake covered for an extra 10 minutes if baking cold.
- Leftovers keep well in the refrigerator for 3 to 4 days and reheat nicely in the oven or microwave.
Keywords: sweet potato casserole, chili cheese casserole, vegetarian casserole, baked sweet potatoes, chili recipe
