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Baked Sweet Potatoes with Mexican Toppers

Baked Sweet Potatoes with Mexican Toppers
  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 6

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

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

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Bake about 5 minutes or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro. Top with sour cream.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
454
% Daily Value
Total Fat
17g
0%
Saturated Fat
9g
0%
Sodium
980mg
0%
Total Carbohydrate
46g
0%
Dietary Fiber
8g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 2 1/2 Very Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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