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Mexican-style baked sweet potatoes

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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

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
  • 50 g grated hard cheese
  • 1 Tbsp chipotle sauce

Method
 

  1. Preheat the oven to 180°C.
  2. Poke the sweet potatoes with a skewer, then put them onto a baking tray.
  3. Bake them for about 45 minutes, until soft (if you can easily push through a skewer, they're done).
  4. Scoop out the flesh and put the skin back into the oven (facing upwards) for 5 minutes until crispy.
  5. 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.
  6. 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.
  7. Serve hot or luke-warm.