Photo of Baked sweet potatoes with chilli chicken and avocado salsa by WW

Baked sweet potatoes with chilli chicken and avocado salsa

8
7
2
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate

Ingredients

Orange sweet potato (kumara)

800 g, (4 x 200g potatoes)

Olive oil

2 tsp

Red onion

1 small, finely chopped

Celery

2 individual, finely chopped

Garlic

1 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Ground cumin

1 tsp

Canned diced tomatoes

1 can(s), (1 x 400g)

Skinless chicken breast, grilled or barbecued

250 g, shredded

Avocado

½ medium, chopped

Fresh coriander

2 tbs, chopped

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place potatoes on prepared tray and bake for 1 hour or until tender.
  2. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, chilli and cumin and cook, stirring, for 30 seconds or until fragrant.
  3. Add tomatoes and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes or until thickened. Add chicken and cook, uncovered, for 2 minutes or until heated through.
  4. Combine avocado and coriander in a small bowl. Cut a lengthways slit in potatoes and squeeze to open. Fill with chicken mixture and serve topped with avocado salsa.

Notes

SERVING SUGGESTION: Baby rocket leaves, cherry tomatoes and Lebanese cucumber. TIP: For a vegetarian option, replace chicken with 1 cup (170g) red kidney beans (rinsed, drained).