Baked sweet potatoes with chilli chicken and avocado salsa
Orange sweet potato (kumara)
800 g, (4 x 200g potatoes)
1 small, finely chopped
2 stick(s), finely chopped
1 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Canned diced tomatoes
1 400g can, (1 x 400g)
Skinless chicken breast, grilled or barbecued
250 g, shredded
½ medium, chopped
2 tbs, chopped
- 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.
- 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.
- 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.
- 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.