Baked Sweet Potatoes With Mexican Toppers Recipes

BAKED SWEET POTATOES WITH MEXICAN TOPPERS

Baked Sweet Potatoes with Mexican Toppers image

Sweet potatoes topped with chicken mixture give you a hearty dinner - made using Progresso® beans and corn. Perfect for Halloween.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

6 medium sweet potatoes (4 lb)
1 tablespoon canola oil
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) chipotle white corn, drained
1 can (10 oz) diced tomatoes with green chiles, undrained
1/4 cup chopped fresh cilantro
2 cups shredded pepper Jack cheese (8 oz)
Sour cream, if desired

Steps:

Heat oven to 400°F. Pierce sweet potatoes several times with fork; place on large cookie sheet. Bake 1 hour or until tender. Let stand 10 minutes.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook chicken, beans, corn and tomatoes in oil 5 minutes, stirring occasionally, until liquid is evaporated. Remove from heat. Stir in 2 tablespoons of the cilantro.
Cut sweet potatoes in half lengthwise, cutting almost to but not through bottom of potato; fluff pulp with fork. Return potatoes to cookie sheet. Top potatoes with chicken mixture. Sprinkle with cheese.
Bake about 5 minutes or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro. Top with sour cream.

Nutrition Facts : Calories 454, Carbohydrate 46 g, Fat 1 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 980 mg

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