Healthy Mexican Stuffed Sweet Potatoes

 

This is a yummy and delicious healthy recipe! Note: YAMS and SWEET POTATOES are NOT the same thing!! I used to think they were interchangeable. They are NOT!


Serves 4

• 2-3 Large  sweet potatoes
• 2 boneless skinless chicken breasts
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained
• 3 ounces light cream cheese
• 1/4 cup fat free PLAIN  Greek Yogurt (or sour cream)
• cumin, chili powder, garlic salt
•  shredded cheese (Pepperjack, Cheddar, Colby Jack)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes. Be sure to poke with a fork several times
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle a quarter size amount of chili powder, garlic powder and cumin evenly over corn. Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Cut chicken into bite size pieces and saute in same pan corn was cooked in. Sprinkle chicken with quarter size amounts of cumin, garlic powder and chili powder as well. saute until no longer pink. If bits of spices and corn are stuck to the pan de-glaze with 1/4 cup of beer
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the cream cheese. You can use a mixer or just a spoon, depending on how soft the potatoes are. Scoop potato mixture back into potato skins, then top with chicken, bean and corn mixture. Top with cheese to taste
6. Pop back into the oven for 5 minutes or until cheese is melted.
7. Top with dollops of Greek yogurt. (Fat free Greek yogurt is an AWESOME substitute for sour cream! Adds protein, its fat free and tastes the same!)

Notes: You may have tons of extra chicken mixture. Stuff as much as you can on to the potato, remember the cheese will help hold it on once it melts. The extra chicken mixture makes a great topping on a salad as a chicken taco salad, or wrapped in whole wheat tortillas as a quesadilla!