These stuffed sweet potatoes are a bit different from the stuffed potatoes we used to make at home, which follow a Peruvian recipe. At home, we would boil the potatoes and mash them into a dough, which is wrapped around the stuffing, fried, and served with a creole sauce.
In this version, the potatoes are simply baked and stuffed. They are sometimes baked twice if you're looking for an "au gratin" version, but this recipe doesn't call for that. I chose sweet potatoes because they go really well with chicken and have a wonderful color, which makes the dish look spectacular. But feel free to use any kind of potato you like or can find in the supermarket.
These potatoes are so versatile because you can stuff them with just about anything: meat, seafood, poultry, or just vegetables. They will always turn out delicious.
If you scoop out the sweet potato meat, you can make a tasty puree or use it for a delicious cold cream soup, perfect for the hot months.
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