Chili Cheese Sweet Potato Casserole Recipe

Introduction

This Chili Cheese Sweet Potato Casserole is a comforting and flavorful dish that combines tender roasted sweet potatoes with a spicy, hearty chili. Topped with melted cheese and fresh scallions, it’s perfect for a cozy dinner or potluck.

Ingredients

• 4 tbsp. neutral oil, divided, plus more for dish
• 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2″ cubes
• 2 tsp. kosher salt, divided
• 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
• 2 cups shredded colby Jack cheese
• 2 scallions, sliced (about 1/4 cup)
• Sour cream, for serving

Instructions

1. Step 1: Rub a 13-by-9-inch glass baking dish with oil. In a large bowl, toss the sweet potato cubes with 2 tablespoons of oil and 1 teaspoon of kosher salt. Spread the potatoes on a baking sheet and cover with foil, crimping the edges to seal.
2. Step 2: Arrange a rack in the center of the oven and place the baking sheet on it. Preheat the oven to 450°F (230°C). Leave the potatoes in the oven for 20 minutes as it heats up.
3. Step 3: After 20 minutes, remove the foil from the potatoes and continue to roast until caramelized and tender, about 10 minutes more.
4. Step 4: While the potatoes roast, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and 1/2 teaspoon salt, cooking until slightly softened, about 5 to 6 minutes.
5. Step 5: Add the red bell pepper, garlic, chili powder, cumin, and oregano to the skillet. Cook, stirring occasionally, until the pepper is slightly softened and the spices are fragrant, about 2 minutes.
6. Step 6: Stir in the black beans, diced tomatoes, tomato sauce, corn, and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until heated through, about 1 to 2 minutes.
7. Step 7: Pour half of the chili mixture into the prepared baking dish. Spread half of the roasted sweet potatoes over the chili. Top with the remaining chili and then the remaining potatoes.
8. Step 8: Cover the dish with foil and bake until bubbling around the edges and hot in the center, 20 to 25 minutes.
9. Step 9: Remove the foil and sprinkle the shredded cheese evenly over the top. Bake uncovered until the cheese is melted, about 4 to 6 minutes more.
10. Step 10: Sprinkle the sliced scallions over the casserole and serve warm with sour cream on the side.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper with the chili spices.
• You can substitute colby Jack cheese with cheddar or Monterey Jack for a different flavor.
• Use canned sweet potatoes if short on time, but roasting fresh brings out the best flavor.
• Add cooked ground beef or turkey to the chili mixture for a meaty variation.
• Top with fresh cilantro or avocado slices for a fresh, vibrant finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole in the oven at 350°F (175°C) until heated through, about 15 to 20 minutes, or use a microwave for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake as directed when ready to serve.

Can I use frozen corn instead of fresh?

Absolutely. Frozen corn works well and just needs to be thawed or cooked through while preparing the chili mixture.

Chili Cheese Sweet Potato Casserole Recipe

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★★★★★

4.6 from 107 reviews

This Chili Cheese Sweet Potato Casserole is a comforting and hearty dish combining the natural sweetness of roasted sweet potatoes with a spicy, savory chili made from black beans, tomatoes, and corn. Topped with melted Colby Jack cheese and fresh scallions, it’s perfect as a vegetarian main or a flavorful side dish for any meal. The casserole is baked to bubbling perfection, making it warm, cheesy, and satisfying.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Vegetables & Spices

• 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

Beans & Tomato Components

• 1 (14.5-oz.) can black beans, drained and rinsed
• 1 (14.5-oz.) can diced tomatoes
• 1 (14.5-oz.) can tomato sauce

Other Ingredients

• 1 cup fresh or frozen corn kernels
• 2 cups shredded Colby Jack cheese
• 2 scallions, sliced (about 1/4 cup)
• Sour cream, for serving

Instructions

1. Prepare and Oil Baking Dish and Potatoes: Rub a 13"-by-9" glass baking dish with oil to prevent sticking. In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of neutral oil and 1 teaspoon of kosher salt until evenly coated. Spread the sweet potatoes on a baking sheet, then cover loosely with foil, crimping the edges to seal to help steam and start cooking the potatoes.
2. Preheat Oven and Begin Roasting Potatoes: Arrange an oven rack in the center position and place the baking sheet with the potatoes on the rack. Preheat the oven to 450°F (232°C). As the oven heats, let the potatoes start cooking under the foil for 20 minutes, which helps soften them initially.
3. Finish Roasting Potatoes: Remove the foil from the baking sheet and continue roasting the sweet potatoes uncovered for about 10 more minutes. This allows them to caramelize and become tender, developing a sweet and roasted flavor.
4. Prepare Chili Mixture: While the potatoes roast, heat the remaining 2 tablespoons of neutral oil in a large skillet over medium heat. Add the finely chopped onion and 1/2 teaspoon salt; cook stirring occasionally until the onion is slightly softened, about 5 to 6 minutes. Add the chopped red bell pepper, garlic, chili powder, cumin, and oregano. Continue cooking, stirring occasionally, until the bell pepper is just softened and the spices release their aroma, roughly 2 minutes.
5. Add Beans, Tomatoes, and Corn: Stir in the drained black beans, diced tomatoes, tomato sauce, corn kernels, and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the mixture is heated through, about 1 to 2 minutes. This chili mixture should be thick and flavorful.
6. Assemble Casserole Layers: Pour half of the chili vegetable mixture into the prepared glass baking dish. Spread half of the roasted sweet potatoes evenly over the chili. Then top with the remaining chili mixture and finish with the rest of the roasted sweet potatoes, forming alternating layers.
7. Bake the Casserole Covered: Cover the casserole tightly with foil and bake in the preheated oven until bubbling around the edges and hot in the center, about 20 to 25 minutes. This ensures all flavors meld and the casserole is thoroughly heated.
8. Add Cheese and Finish Baking: Remove the foil and evenly sprinkle the shredded Colby Jack cheese over the top. Return the casserole to the oven and bake uncovered until the cheese is fully melted and lightly bubbly, about 4 to 6 minutes more.
9. Garnish and Serve: Remove the casserole from the oven, sprinkle with sliced scallions for a fresh bite, and serve warm with sour cream on the side for added creaminess and tang. Enjoy this cozy, cheesy sweet potato chili casserole!

Notes

• You can substitute Colby Jack cheese with Monterey Jack or mild cheddar for a similar melting quality and flavor.
• If fresh corn is not available, frozen corn works well—just thaw it before using.
• For a spicier version, add a pinch of cayenne pepper or diced jalapeño with the chili powder and cumin.
• This casserole can be made ahead and refrigerated; bake covered until heated through, then add cheese and melt before serving.
• For vegan adaptation, omit cheese and sour cream or use plant-based alternatives.

Keywords: sweet potato casserole, chili casserole, vegetarian casserole, baked sweet potatoes, black bean casserole, chili cheese casserole