The Meal Prep Challenge is in full swing and your response so far has been nothing short of inspiring. Let’s keep things going with a great make-ahead recipe shall we?
Today’s video for Stuffed Sweet Potatoes is a recipe you can either prepare in its entirety over the weekend or prep ingredients individually to assemble quickly during the week.
Either way, this time-saver is a keeper and a family pleaser.
Stuffed Sweet Potatoes
4 medium sweet potatoes
1 tablespoon extra virgin olive oil
1 onion, diced
2 jalapeno peppers, diced
1 tablespoon chili powder
3 cups cooked shredded chicken
1 cup corn kernels
1 cup canned black beans, rinsed and drained
1 can (398 ml) diced tomatoes
1/2 teaspoon kosher salt
1/4 cup fresh cilantro, chopped
1/2 cup grated aged cheddar cheese
1.Preheat the oven to 400°F. Wrap each potato in aluminum foil, shiny side facing inwards. Wrap them tightly, so no air escapes. Place the potatoes on a baking tray and cook 50 minutes until tender. Cool 10 minutes. Slice each potato in half lengthwise and scoop out some of the potato flesh. Reserve on the baking sheet. Tip: Use the extra potato flesh as a side dish on its own for another time.
2.Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeno and chill powder and sauté 3 minutes.
3.Add the chicken, corn, beans, diced tomatoes and salt, stir to combine and simmer 5 minutes. Add the chopped cilantro
and remove from the heat.
4.Divide the chicken mixture among the sweet potatoes. Top with grated cheese and return to the oven to melt, another 5-6
5.Serve immediately or keep in the refrigerator up to 3 days.