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Baked Sweet Potatoes with Mexican Toppers
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Spooky Halloween dinner: Chicken and bean stuffed sweet potatoes.
Ingredients:
  • 6 medium sweet potatoes (4 lb)
  • 1 tablespoon canola oil
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) chipotle white corn, drained
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1/4 cup chopped fresh cilantro
  • 2 cups shredded pepper Jack cheese (8 oz)
  • Sour cream, if desired
Instructions:
  • Preheat the oven to 400°F. Use a fork to pierce the sweet potatoes several times, then place them on a large cookie sheet. Bake for 1 hour or until tender. Allow to stand for 10 minutes before serving.
  • Heat oil in a 12-inch skillet over medium-high heat. Cook chicken, beans, corn, and tomatoes for 5 minutes, stirring occasionally until the liquid has evaporated. Remove from heat and stir in 2 tablespoons of cilantro.
  • Cut sweet potatoes in half lengthwise, leaving the bottom intact, then fluff the pulp with a fork. Place them back on the cookie sheet and generously top with the flavorful chicken mixture. Finish with a generous sprinkle of cheese.
  • Bake until cheese is melted, then sprinkle with remaining 2 tablespoons of cilantro and top with sour cream.

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