Taste the Trend: Stuffed Sweet Potatoes

Twin Cities Live staff love when chef Mary Jane Miller tears apart a viral recipe and makes it better. It’s a series called Taste the Trend. She tackles 5-ingredient chicken stuffed sweet potatoes.

Join Mary Jane at Wadestock 2018, happening Saturday, Septembrer 15th in Milaca. The day, which takes place on a farm, includes great food, music, and drinks. The 21+ event is a fundrasier for Foothold Twin Cities, a non-profit making sure neighbors get the food they need. Buy tickets online here.

Original recipe, via Tasty and Goodful

Adapted recipe

Chicken Enchilada Stuffed Sweet Potatoes 2 medium sweet potatoes 2 Tbsp. olive oil 1/4 cup chopped onion 1 garlic clove, chopped 2 Tbsp. chopped jalapeno 1/2 cup chopped sweet bell pepper 1/2 cup sweet corn 1 cup chopped cooked chicken 1 cup canned black beans, drained and rinsed 1 (8 oz) can tomato sauce 2 Tbsp. chile powder or Southwestern seasoning ( I like Penzey’s Arizona Dreaming) Salt and Pepper to taste 1/4 cup shredded pepper jack cheese chopped cilantro for garnish Heat oven to 375 degrees F. Peirce sweet potatoes several times with a fork. Bake 50 minutes to an hour. In a medium skillet over medium high heat, cook onion, garlic, jalepeno, and bell pepper in olive oil until tender, about 8 minutes. Add corn, chicken, black beans, tomato sauce and seasonings. Cook until heated through. Taste and adjust seasoning with salt and pepper. Cut potato in half leaving a hinge on the bottom. Squeeze to fluff flesh, place in serving dish. Spoon half the chicken mixture into each potato. Top with cheese and garnish with cilantro. Makes two servings. Tip: You can bake the sweet potatoes in the microwave for 5 to 8 minutes, if desired.

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