Mexican Stuffed Sweet Potatoes
A quick and satisfying meal featuring sweet potatoes filled with a savory corn and chicken mixture, topped with your favorite ingredients.
Ingredients
For the sweet potatoes
- 4 pieces medium sweet potatoes Look for smooth skin and medium size for even cooking.
- a pinch salt
For the corn chicken filling
- 2 cups cooked chicken Leftovers, rotisserie, or pan-cooked pieces.
- 1 cup corn Frozen, canned, or leftover corn on the cob cut off.
- 1 cup black beans Optional for added filling.
- 1 cup salsa or diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste teaspoons salt and pepper
- 1 tablespoon lime juice Squeeze to enhance flavor.
Favorite toppings
- 1 cup Greek yogurt or sour cream For creaminess.
- 1/2 cup cilantro Chopped.
- 1/2 cup shredded cheese Optional.
- 1 jalapeno sliced For spice.
- 1/2 cup crushed tortilla chips For added crunch.
Instructions
Cooking the Sweet Potatoes
- Scrub the sweet potatoes, pat dry, and poke a few holes with a fork.
- Microwave on a plate for about 5 minutes, flip, then for 3 to 5 more minutes until soft.
Preparing the Filling
- In a skillet over medium heat, warm the chicken and corn with a splash of salsa.
- Add chili powder, cumin, salt, and pepper, and stir until everything is hot.
- If using black beans, add them here too.
Assembling the Dish
- Cut the sweet potatoes down the middle lengthwise and fluff the inside with a fork.
- Sprinkle a pinch of salt for extra flavor.
- Stuff each potato with the corn chicken mixture and add your favorite toppings.
Notes
Store leftovers separately in airtight containers for up to 3 days. Reheat and add fresh toppings before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 54gProtein: 24gFat: 8gSaturated Fat: 3gSodium: 600mgFiber: 8gSugar: 5g