Paleo Chili-Stuffed Sweet Potatoes

Our Bone Broth Concentrate adds big flavor to this hearty recipe. Stuffed with ground sirloin, veggies and seasonings; this sweet potato is even more irresistible with crumbled bacon on top.


  • 2 Tbsp. Olive Oil
  • 1 ½ lbs. Ground Sirloin
  • 1 Yellow Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 red bell pepper, chopped
  • 1 Tbsp. dried oregano
  • 2 Tbsp. Taco Seasoning
  • 1 tsp. Cumin
  • ½ tsp. Cayenne Pepper
  • 15 oz. Canned Tomatoes, diced with juice
  • 1 Tbsp. Kitchen Accomplice Beef Broth Concentrate or 2 Tbsp. Kitchen Accomplice Organic Beef Bone Broth Concentrate, diluted in 1 ½ C. hot water
  • 3 Tbsp. Tomato Paste
  • 4 Strips of Bacon, cooked and crumbled
  • Salt and Pepper to Taste
  • 6 Sweet Potatoes
  • Fresh Chives, for garnish



  1. Pre-heat oven to 400 degrees and wrap sweet potatoes in foil.
  2. Pierce sweet potatoes through the foil with a fork and bake for 45 minutes.
  3. Heat oil in a stockpot over medium heat. Sauté onions and garlic until just tender. Add red bell pepper, taco seasoning, cumin and cayenne pepper and sauté for 2 minutes more.
  4. Add ground sirloin to the pot and stir to cook until fully browned.
  5. Add canned tomatoes, diluted Kitchen Accomplice Beef Broth Concentrate or Beef Bone Broth Concentrate, and tomato paste, and bring to a boil. Reduce heat and simmer for 20-30 minutes.
  6. In the last 5 minutes of cooking, stir in bacon crumbles. Adjust salt and pepper to taste.
  7. Allow the sweet potatoes to cool slightly before removing foil. Slice down the center of each, fluffing the insides with a fork. Stuff with chili and garnish with extra bacon and chives.

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