MEXICAN-STYLE STUFFED SWEET POTATOES
2-4
Portions
20 min
Prepping
50 min
Cooking
Recipe
Easy
Ingredients
- 1 tray of Exceldor ground chicken
- 1 poivron orange, coupé en dés
- 1 oignon jaune, haché
- Huile d’olive
- 2 c. à table (30 ml) de poudre de chili
- 1 c. à table (15 ml) d’origan séché
- 1 c. à table (15 ml) de cumin
- 4 patates douces
TOPPING
- 1/2 cup (125 ml) sharp orange cheddar, grated
- 1/2 cup (125 ml) mozzarella, grated
- Sour cream
- Salsa
- Cilantro
Directions
Click the steps to erase them.
- Preheat oven to 450°F (230°C). Cook sweet potatoes on a baking sheet for 40–45 minutes.
- Let stand 10 minutes, then make incisions lengthwise along the potatoes.
- Scoop out insides of potatoes to make a small cavity for the chicken mixture. Save the insides to eat with another meal.
- Heat oil in a saucepan and sauté onion and sweet orange pepper.
- Add ground chicken and sauté until chicken is golden and well cooked.
- Add spices and mix well.
- Place the chicken mixture inside the sweet potatoes.
- Combine both grated cheeses and sprinkle over stuffed potatoes.
- Grill in the oven for a few minutes or until the cheese turns golden.
- Top with cilantro, salsa, and sour cream to taste.
- Enjoy!