Mexican Style Stuffed Sweet Potatoes

These hearty and healthy Mexican style stuffed sweet potatoes are a quick and easy weeknight meal.

RECIPE:

INGREDIENTS

• 3 whole medium-sized sweet potatoes

• Olive oil

• 1/2 an onion, thinly diced

• 1 package of ground chicken

• 2 cloves garlic, minced

• 1 small bell pepper, sliced

• 1 small orange/yellow bell pepper, sliced

• 1 small green bell pepper, sliced

• 1/4 cup canned black beans, washed and rinsed

• 1/4 cup fresh/ canned corn

• 1/2 teaspoon ground cumin

• 1 teaspoon cayenne pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 cup shredded cheddar or mozzarella cheese

• 1 lime or lemon, juiced

• 1/4 cup coriander/cilantro leaves

• Salsa, sour cream, and hot sauce to serve on top.

INSTRUCTIONS

1. Preheat oven 450 °F. Place sweet potatoes on a greased baking sheet. Cook for one hour, or until soft.

2. While the sweet potatoes are cooking, add the onions to an oiled skillet over medium-high heat. Once onions are transparent, add the chicken, garlic and peppers. Add in the seasonings. Combine the beans and corn and remove from heat.

3. Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle and slice them in half. Slice around the inside of the skin, leaving 1cm 'wall' around the inside of the skin. Scoop out the flesh and place it into a medium-sized mixing bowl. Set the skins aside.

4. Add the chicken mixture to the flesh in the bowl; mix it through until completely combined. Add in the lime/ lemon juice.

5. Arrange the skins on the same baking tray/sheet, and stuff them with the sweet potato mixture. Sprinkle with cheese and coriander/cilantro.

6. Put back into the oven for about 20 minutes until cheese is bubbling and starting to brown.

7. Top with fresh salsa, hot sauce, cilantro, and sour cream.