Chili-Stuffed Sweet Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 444 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 64 milligrams
- Sodium
- 735 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 9 grams
- Protein
- 29 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
4 medium sweet potatoes (about 8 ounces each)
1 14-ounce package shredded coleslaw mix
1/2 cup pico de gallo or fresh salsa
1 tablespoon chopped pickled jalapeno peppers
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
12 ounces 93 percent lean ground beef
Kosher salt
3/4 cup shredded low-fat cheddar cheese (about 3 ounces)
2 scallions, thinly sliced
Directions
- Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat.
- One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.