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Photo of Super stuffed south-of-the-border sweet potatoes by WW

Super stuffed south-of-the-border sweet potatoes

2 - 5
PersonalPoints™ per serving
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
8
Difficulty
Easy
Sweet meets spicy in this Southwestern-inspired dish that might have you seeing how much yumminess can possibly be stuffed inside a sweet potato! Grab a decently big sweet potato, and fill it with black beans, chicken, and our zesty Reduced Fat Mexican Blend Shredded Cheese. You'll need four sweet potatoes to make enough for 8 hearty servings of this play on nachos. It works great for a group dinner, or if you're cooking for one, you'll have enough for the whole week! And the best part? It takes just thirty minutes to make!

Ingredients

Uncooked sweet potato(es)

4 medium

WW Reduced fat shredded Mexican style blend cheese

1 cup(s)

Fat free sour cream

½ cup(s)

Chili powder

½ tsp

Ground cumin

½ tsp

Cooked boneless skinless chicken breast(s)

8 oz, shredded

Canned yellow corn

½ cup(s), drained

Canned black beans

½ cup(s), drained and rinsed

Fresh lime(s)

1 item(s), cut into 8 wedges

Fat free salsa

2 cup(s)

Cilantro

1 tsp, or to taste

Instructions

  1. Wash sweet potatoes and prick all over with fork. Place in microwave 2 at a time and cook on "potato" setting.
  2. Cut potatoes in half lengthwise and scoop out filling, careful to leave the skin intact.
  3. Mix sweet potato filling with sour cream and spices until combined, then add in chicken, corn, and beans and mix well.
  4. Stuff filling back into sweet potato skins. Top with Weight Watchers Mexican Style Blend and bake until melted, about 8-10 minutes. Top with salsa and cilantro and serve with lime wedges on the side.

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