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
- 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
- Preheat oven to 350° F.
- Heat olive oil in a medium skillet. Once hot, add sweet pepper and garlic, sauté until pepper is soft.
- Add in corn, black beans and chicken. Cook for five to six minutes or until heated throughout.
- Remove and place in a bowl with chopped cilantro and lime juice. Add salt and pepper to taste.
- 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.
- Mash the orange flesh and mix with black bean and chicken mixture.
- Stuff your mixture back inside the sweet potato skins. Sprinkle optional cheese on top and bake for 10 minutes or until cheese is melted.
- Next, whisk together all ingredients for chipotle sauce or combine in a blender and process until thoroughly mixed.
- Remove sweet potatoes and drizzle on the chipotle sauce. Serve immediately.