Description
All the flavors of chicken tacos combined with delicious baked sweet potatoes.
Ingredients
- 5 Large Sweet Potatoes
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 1 pound Ground Chicken
- 4 teaspoons Chili Powder
- 2 teaspoons Ground Cumin
- ¼ teaspoons Paprika
- ⅛ teaspoons Ground Cayenne Pepper
- ¼ teaspoons Dried Oregano
- ⅛ teaspoons Onion Powder
- ⅛ teaspoons Garlic Powder
- 1 teaspoon Kosher Salt
- ¼ teaspoons Ground Black Pepper
- ¼ cups Water
- ¾ cups Salsa Verde
- 1 can (10 Oz. Size) Rotel Diced Tomatoes
- 1 cup Frozen Corn, Thawed
- 2 cups Shredded Mexican-blend Cheese, Divided
- Additional Salt And Pepper, To Taste
- Your Desired Toppings, Such As Sour Cream, Cilantro, Avocado, Additional Salsa
Preparation
Preheat oven to 350°F and line baking sheet with foil. Bake sweet potatoes for 75 minutes or until easily pierced with fork. Remove and let cool enough to be handled.
Once potatoes are cool enough to handle, cut in half and scoop out most of the flesh into a large bowl.
Increase oven temperature to 375°F. In a large skillet over medium heat, add olive oil and onions, and sauté 5 minutes. Add garlic and sauté 2 more minutes. Add ground chicken and cook until no longer pink. Add all spices and water. Continue cooking until mixture thickens and most of the water has evaporated.
Add chicken and vegetable mixture, salsa, tomatoes, corn and half of the cheese to sweet potato mixture and stir to combine. Taste and add additional salt and pepper if desired.
Scoop mixture into potato skins and top with remaining cheese. Bake for 15 minutes or until potatoes are heated through.
Top with sour cream, cilantro, avocado, additional salsa, or any other toppings you desire.
