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Mexican chicken loaded sweet potatoes
Mexican chicken loaded sweet potatoes
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
"Simply roast sweet potatoes and top with flavorful Mexican toppings for a quick and delicious weeknight dinner!"
Ingredients:
  • 4 medium gold sweet potatoes
  • 500g Australian Chicken Mince
  • 2 x 250g jars Mexican Sauce
  • 400g can red kidney beans, rinsed, drained
  • 82.50 ml coriander sprig
Instructions:
  • 1. Preheat the oven to 220°C and line a baking tray with parchment paper. 2. Steam the sweet potatoes over boiling water for 20 minutes until tender. 3. Make a lengthwise slit on the top of each sweet potato without cutting all the way through, then gently open them up. 4. Place the sweet potatoes on the lined tray and bake for 15 minutes or until golden brown.
  • Heat a non-stick frying pan over high heat. Cook the mince, breaking up any lumps with a wooden spoon, for 5 minutes until cooked through. Set aside 1/3 cup of the Mexican sauce. Stir in the rest of the Mexican sauce, kidney beans, and 1/3 cup (80ml) water. Simmer for 5 minutes until slightly thickened, stirring occasionally.
  • Stuff sweet potatoes with the seasoned mince filling, generously drizzle the reserved Mexican sauce on top, and garnish with fresh coriander leaves.

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