Recipe courtesy of Diane Simone Vezza

Stuffed Southwestern Sweet Potatoes

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  • Level: Easy
  • Yield: 4 servings
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4 large sweet potatoes

4 tablespoons butter or margarine

1/4 teaspoon salt

1/2 cup chopped smoked chicken

1 teaspoon cayenne


  1. 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.
  2. 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.
  3. 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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