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

Super stuffed south-of-the-border sweet potatoes

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
Sweet meets spicy in this Southwestern-inspired dish.

Ingredients

Uncooked sweet potato

4 medium

Shredded reduced fat Mexican-style cheese

1 cup(s)

Reduced fat sour cream

½ cup(s)

Chili powder

½ tsp

Ground cumin

½ tsp

Cooked boneless skinless chicken breast

8 oz, shredded

Canned yellow corn

½ cup(s), drained

Canned black beans

½ cup(s), drained and rinsed

Lime

1 item(s), cut into 8 wedges

Salsa

2 cup(s)

Cilantro

1 Tbsp, chopped (for garnish)

Instructions

  1. Wash sweet potatoes and prick all over with fork. Place in microwave 2 at a time and cook on "potato" setting (or bake the potatoes if you prefer).
  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 cheese and bake until melted, about 8-10 minutes. Top with salsa and cilantro and serve with lime wedges on the side.
  5. Serving size: 1 stuffed potato half