Southwest Stuffed Sweet Potatoes
Southwest Stuffed Sweet Potatoes

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, southwest stuffed sweet potatoes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Southwest Stuffed Sweet Potatoes is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Southwest Stuffed Sweet Potatoes is something that I’ve loved my whole life.

Use a fork or potato masher to mash the flesh of the sweet potatoes. Stir in the bean and corn mixture. Spoon the mixture back into the skin of the sweet potato and top each one with the shredded cheese.

To begin with this recipe, we have to prepare a few ingredients. You can cook southwest stuffed sweet potatoes using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Southwest Stuffed Sweet Potatoes:
  1. Get 2 lb Chicken breast
  2. Get 3 large Sweet potatoes
  3. Take 1 cup Broccoli
  4. Take 1 cup Corn
  5. Make ready 2/3 Bell pepper
  6. Take 3 Green onions
  7. Make ready 1 Zucchini
  8. Take 5 tbsp Mozzarella
  9. Make ready 1 as needed Cayenne pepper, paprika, salt & pepper

What exactly are Southwest Stuffed Sweet Potatoes? Delicious sweet potatoes cut in half and grilled until tender. Stuffed with a healthy, plant-based protein (I'm looking at you, tasty Sabra hummus!) Southwest flavors like corn, black beans, cilantro, tomatoes, and lime. Easy to make for stress-free (and healthy!) summer entertaining.

Instructions to make Southwest Stuffed Sweet Potatoes:
  1. Preheat oven to 200C
  2. Heat sweet potatoes in microwave for 10 - 15 mins until soft, place potatoes in oven for 30 - 40 mins
  3. Season chicken with seasonings, cook in a nonstick pan and set aside.
  4. Chop vegetables into small pieces
  5. Fry off corn first then add in all other vegetables
  6. Remove potatoes from the oven, slice in half and scoop out middles, set aside. Spray empty halves with oil and place back in over for 5 mins
  7. In a bowl mix together sweet potatoes and vegetables
  8. Remove skins from the oven and fill with vegetable - potato mixture, top with mozzarella and place in oven for a further 8 mins
  9. Serve potatoes with chicken in the side and enjoy!

Pierce each sweet potato thoroughly with a fork. Place the potatoes in the Deep Covered Baker. Remove lid and turn the potatoes over. Grate the cheese with the Microplane ® Adjustable Coarse Grater. The filling is a deliciously seasoned combination of corn, black beans, and tomatoes, while the light sweetness of the sweet potato compliments the spices beautifully.

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