Wednesday, October 16, 2013


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!


  • 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)

  • 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

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