MEXICAN-STYLE STUFFED SWEET POTATOES

Patates douces farcies a la mexicaine

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

2-4 Portions
20 min Prepping
50 min Cooking
Recipe Easy

Ingredients


  • 1 poivron orange, coupé en dés
  • 1 oignon jaune, haché
  • Huile d’olive
  • 2 c. à table (30 ml) de poudre de chili
  • 1 c. à table (15 ml) d’origan séché
  • 1 c. à table (15 ml) de cumin
  • 4 patates douces

TOPPING

  • 1/2 cup (125 ml) sharp orange cheddar, grated
  • 1/2 cup (125 ml) mozzarella, grated
  • Sour cream
  • Salsa
  • Cilantro

Directions

Click the steps to erase them.

  1. Preheat oven to 450°F (230°C). Cook sweet potatoes on a baking sheet for 40–45 minutes.
  2. Let stand 10 minutes, then make incisions lengthwise along the potatoes.
  3. Scoop out insides of potatoes to make a small cavity for the chicken mixture. Save the insides to eat with another meal.
  4. Heat oil in a saucepan and sauté onion and sweet orange pepper.
  5. Add ground chicken and sauté until chicken is golden and well cooked.
  6. Add spices and mix well.
  7. Place the chicken mixture inside the sweet potatoes.
  8. Combine both grated cheeses and sprinkle over stuffed potatoes.
  9. Grill in the oven for a few minutes or until the cheese turns golden.
  10. Top with cilantro, salsa, and sour cream to taste.
  11. Enjoy!