Southwest Stuffed Sweet Potatoes Recipes

SOUTHWEST STUFFED SWEET POTATOES

Southwest Stuffed Sweet Potatoes image

Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

4 medium sweet potatoes (8 to 9 oz each)
1 medium avocado, pitted, peeled and diced
1 1/2 teaspoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped (about 1/2 cup)
1/2 cup chopped red or orange bell pepper
1/2 cup chopped grape tomatoes
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
2 teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2 tablespoons water

Steps:

Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g

STUFFED SOUTHWESTERN SWEET POTATOES

Stuffed Southwestern Sweet Potatoes image

Provided by Food Network

Categories appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 large sweet potatoes
4 tablespoons butter or margarine
1/4 teaspoon salt
1/2 cup chopped smoked chicken
1 teaspoon cayenne

Steps:

Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.

STUFFED SOUTHWESTERN SWEET POTATOES

Stuffed Southwestern Sweet Potatoes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 large sweet potatoes
4 tablespoons butter or margarine
1/4 teaspoon salt
1/2 cup chopped smoked chicken
1 teaspoon cayenne

Steps:

Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.

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