Name: Mexican-style baked sweet potatoes
Prep time: 10 min
Cook time: 65 min
Total time: 1 h 15 min
Ingredients: 4 medium sweet potatoes; 1 cup of leftover roast/grilled meat pieces( chicken, turkey, beef etc); 3 spring onions, finely chopped; ½ red bell pepper, chopped; 1 small can of sweetcorn ( drained and rinsed); 50g grated hard cheese; 1 Tbsp chipotle sauce

Mexican-style baked sweet potatoes

29 Dec 2016

by Dinna

Prep Time

10 minutes

Cook Time

65 minutes

Total Time

1 hour, 15 minutes

Background

These Mexican-style baked sweet potatoes are perfect for using up leftover roast turkey, chicken or beef. I've here added some cheese but you can leave it out if dairy is an issue. Serve them with tortilla chips and green salad. If you use small potatoes the baking time can be reduced - these little boats are ideal for winter parties, served warm as nibbles.

Ingredients

4 medium sweet potatoes
1 cup of leftover roast/grilled meat pieces( chicken, turkey, beef etc)
3 spring onions, finely chopped
½ red bell pepper, chopped
1 small can of sweetcorn ( drained and rinsed)
50g grated hard cheese
1 Tbsp chipotle sauce

Instructions

Preheat the oven to 180°C.
Poke the sweet potatoes with a skewer, then put them onto a baking tray.
Bake them for about 45 minutes, until soft (if you can easily push through a skewer, they're done).
Scoop out the flesh and put the skin back into the oven (facing upwards) for 5 minutes until crispy.
Meanwhile, in a large mixing bowl, mash the flesh with the chipotle sauce, then fold in the spring onion and meat pieces. Season to taste and add more chilli if it’s not spicy enough for you.
Mix in most of the cheese, then spoon the mixture into the potato skins. Scatter the remaining cheese on top and bake for about another 10 minutes, until the cheese has melted and the filling has warmed through.
Serve hot or luke-warm.