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Black Bean and Chicken Stuffed Sweet Potato

Name: Black Bean and Chicken Stuffed Sweet Potato
Prep time: 15 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Latin American
Ingredients: 4 medium-sized sweet potatoes; 4 tablespoons olive oil; 1 chicken breast, cubed; Salt and pepper; 3 tablespoons diced onion; 2 garlic cloves; 1 tablespoon chopped hot pepper; 1/2 teaspoon cumin; 2 tomatoes, chopped or grated; 1 can of black beans, drained and rinsed; 1/2 cup grated cheese; Fresh oregano leaves for garnish

Prep 15 min
Total 1 hr 5 min
Ingredients 12
Servings 4

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.

Ingredients

4 medium-sized sweet potatoes
4 tablespoons olive oil
1 chicken breast, cubed
Salt and pepper
3 tablespoons diced onion
2 garlic cloves
1 tablespoon chopped hot pepper
1/2 teaspoon cumin
2 tomatoes, chopped or grated
1 can of black beans, drained and rinsed
1/2 cup grated cheese
Fresh oregano leaves for garnish

Directions

1

Preheat the oven to 400°F.
2

Wash and dry the sweet potatoes, and rub them with two tablespoons olive oil. Bake for approximately 50 minutes.
3

While the sweet potatoes are baking, heat the remaining oil in a pan. Add chicken and fry, stirring until golden all over. Transfer to a dish and set aside.
4

Using the same oil, fry the onion, garlic, and hot pepper until soft. Add the cumin and fry for one more minute. Add the tomatoes and season with salt and pepper. Cook for a few minutes. Lastly, add the beans and the chicken you have set aside.
5

As soon as the sweet potatoes are done, remove from the oven and cut open at the top. Scoop out most of the flesh with a spoon, leaving a layer along the edges about 1/2 cm thick. Stuff the sweet potatoes with the chicken and black bean mix.
6

Sprinkle everything with grated cheese, garnish with fresh oregano and serve immediately.

If you'd like, you can broil the sweet potatoes to make them "au gratin."
Serve with sour cream or guacamole.
Use white or yellow potatoes instead of sweet potatoes. You can cook them in the microwave instead of the oven. Prick them with a fork and cook for 12-15 minutes, depending on their size.

No nutrition information available for this recipe

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.