Mexican Stuffed Sweet Potato Recipes
MEXICAN STUFFED SWEET POTATO
Sweet potatoes stuffed with a mixed bean chilli and served with guacamole.
Provided by April Zoe Jane
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cover the sweet potatoes in olive oil and chilli flakes and season well. Bake for 45 mins at 180 degrees.
- Make the guacamole: Mash up the avocados, chopped chillies, chopped coriander, and squeezed lime. Season well.
- Make the chilli: Add olive oil to a wok. Add the garlic, paprika and cumin and fry for 2 mins. Then add the onion, red pepper and carrot and cook until the carrots are soft. Add the mixed beans and fry on a low heat until they are soft.
- Take the cooked sweet potatoes out and scoop out the middle and put it in the chilli and mash. Then put the mixed chilli and sweet potato back into the potato skins.
- Put a spoonful of guacamole on top of each stuffed sweet potato and sprinkle some grated cheese on the top to serve.
SUPER-STUFFED MEXICAN POTATOES
These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted. , Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.
Nutrition Facts : Calories 518 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1267mg sodium, Carbohydrate 88g carbohydrate (12g sugars, Fiber 13g fiber), Protein 26g protein.
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- Preheat the oven to 400 degrees F. Scrub the potatoes (do not peel or pierce) and arrange in a single layer on an ungreased baking sheet. Bake until the potatoes are tender, 50-60 minutes, depending upon the size of your potatoes. Set aside until cool enough to handle.
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