Stuffed southwestern sweet potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Sweet potatoes |
| 4 | tablespoons | Butter or margarine |
| ¼ | teaspoon | Salt |
| ½ | cup | Chopped smoked chicken |
| 1 | teaspoon | Cayenne |
Directions
Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes.
Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
Carefully cut off ⅓ of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a ¼-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly.
Serve immediately.
Yield: 4 servings.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9262 Converted by MM_Buster v2.0l.
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