I’ve given you the recipe here for enough AIP chili to top these taters. But I usually make a larger batch of my Nightshade Free Chili at the weekend, using half for another meal or two during the week and then use the leftovers to make these Loaded Chili Cheese Sweet Potatoes. That way, you don’t have to cook up everything all at once AND you can enjoy these on a weeknight!
If you’re using fresh grated beets, add them to the pot at the same time as the carrots so that they cook and soften before blending. If you’re using the pre-cooked canned sliced beets, you can add them later, along with the butternut squash puree, as they don’t need to soften any further.
For a coconut free version of the cheese sauce, omit the coconut milk and add an extra 1 tbsp / 15 ml of oil and an extra 2 tbsp / 30 ml of broth.
Find it online: https://meatified.com/loaded-chili-cheese-sweet-potatoes/