10.16.13

Stuffed Sweet Potato

Lately, my cooking has been reduced to throwing a sandwich together or boiling some pasta. Luckily, I came across an extra couple of hours last week and was able to experiment a little. Using some left over onions, peppers, chicken, and sweet potato, I came up with a pretty delicious and healthy meal. Plus, I used some Mexican seasoning, which always puts a smile on my face. Happy cooking!

Ingredients:

• 4 sweet potatoes
• 3 chicken breasts, grilled and chopped
• 1 yellow pepper, chopped
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 tbsp taco seasoning
• 1 tbsp canola oil
• S&P 
• Sour cream (optional)
• Cilantro (optional)

Steps:

• Heat oven to 400° F. 
• Place potatoes on the rack and bake for about 45 minutes or until tender
• Meanwhile, chop your veggies (and cook your chicken if needed)
• Heat canola oil in medium sized skillet 
• Season veggies with taco seasoning and S&P
• Cook onions for about 10 minutes, then add peppers and garlic
• Lastly, add chicken to to veggie mixture
• When potatoes are ready, let them cool for about 5 minutes before slicing them down the middle
• Scoop mixture into potatoes
• Top with sour cream and cilantro