Recipe courtesy of Diane Simone Vezza
Stuffed Southwestern Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 281
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 44
- Sodium
- 249
- Total: 1 hr 20 min
- Prep: 35 min
- Cook: 45 min
Ingredients
4 large sweet potatoes
4 tablespoons butter or margarine
1/4 teaspoon salt
1/2 cup chopped smoked chicken
1 teaspoon cayenne
Directions
- 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.