Mexican Sweet Potato Skins

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1/2 cup onion (finely diced)
• 2 cloves garlic (minced)
• 1/2 cup bell pepper (finely chopped)
• 4 oz black beans (rinsed and drained)
• 8 oz corn ( rinsed and drained)
• 3 tbsp salsa (optional)
• salt & pepper
• pinch chilis
• 1 cup cheddar cheese (low fat)
• 8 oz chicken breasts (ground )

Instructions

1. 1

   Preheat oven to to 400°F

2. 2

   Pierce sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until tender. (Smaller sized sweet potatoes are cooked through faster, so pierce with a fork after 40 minutes to check, and continue roasting, if needed until soft). Quick version: Optionally, you can wrap the pierced sweet potato in a kitchen towel and microwave for 10 minutes until soft.

3. 3

   While sweet potatoes are baking, heat a pan. Add the onions, bell pepper and ground chicken and sauté until cooked to temp. Add the garlic and roast for a further minute until fragrant. Sprinkle with salt, pepper or other seasonings to taste. Set aside.

4. 4

   When sweet potatoes are fork-tender remove from the oven. Let cool for 5 minutes, or until cool enough to handle. Cut them in half and scoop out the flesh with a spoon, leaving a thin layer of potato inside of the skins. Combine roasted onion mixture, beans, corn, salsa and mix to combine.

5. 5

   Brush the sides of your sweet potato skins with a tiny bit of oil. Scoop the filling inside and sprinkle with low fat cheese

6. 6

   Bake for about 5-10 minutes or until cheese is melted.