Chipotle Stuffed Sweet Potatoes

These chipotle-flavored stuffed sweet potatoes are under 300 calories each, plus they’re loaded with protein-rich black beans, corn and pepper.  If you want to save time before your  dinner you can make your stuffed sweet potatoes without the creamy chipotle sauce a few days in advance, then reheat and drizzle with sauce right serving. The sweet potatoes sans sauce will stay fresh in your fridge for roughly five to seven days

Serves 4

Ingredients

• 1 tablespoon olive oil
• 1 sweet red pepper, chopped
• 1 teaspoon minced garlic
• 1 1/2 cup whole kernel corn
• 1 1/2 cup black beans, rinsed and drained
• 2 cups cooked shredded chicken or pulled rotisserie chicken
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice (juice of one lime)
• 4 medium sweet potatoes, baked and cooled (bake, slow cooker or instant pot recipe)
• 1/4 cup sharp cheddar cheese, shredded (optional)
• Salt and pepper

Creamy chipotle sauce:

• 1 cup plain greek yogurt
• 1 small chipotle in adobo sauce (no the entire can, just one pepper)
• 1/4 cup lime juice
• Salt and pepper

Directions:

1. Preheat oven to 350° F.
2. Heat olive oil in a medium skillet. Once hot, add sweet pepper and garlic, sauté until pepper is soft.
3. Add in corn, black beans and chicken. Cook for five to six minutes or until heated throughout.
4. Remove and place in a bowl with chopped cilantro and lime juice. Add salt and pepper to taste.
5. Cut sweet potatoes in half and scoop out orange flesh, keeping a thin layer of flesh against the skin so the skins don’t fall apart.
6. Mash the orange flesh and mix with black bean and chicken mixture.
7. Stuff your mixture back inside the sweet potato skins. Sprinkle optional cheese on top and bake for 10 minutes or until cheese is melted.
8. Next, whisk together all ingredients for chipotle sauce or combine in a blender and process until thoroughly mixed.
9. Remove sweet potatoes and drizzle on the chipotle sauce. Serve immediately.