Overly Stuffed Baked Sweet Potato
To reduce calories in this robust dish, use reduced-fat cheese. And for even more flavor, you may increase the amount of salsa, or select one of the types that now include fruit and other interesting add-ins.
INGREDIENTS | SERVES 1
- 1 large sweet potato
- ½ cup mild or hot salsa
- ¾ cup grated Cheddar cheese
- 1 jalapeño chile, diced, or more to taste, optional
- ½ cup cubed Monterey Jack cheese
- 1 cup vegetarian chili
- Chopped fresh cilantro for garnish
Bake the sweet potato in a 350°F oven until tender. Remove from the oven and, when it is cool enough to handle, slit open the top and scoop out the flesh, leaving a thin layer of flesh around the interior.
Mix the sweet potato flesh with the salsa, grated cheese, and jala-peño, if using.
Spoon it back into the skin and dot the top with the Monterey Jack cheese. Return the sweet potato to the oven to cook until the cheese melts.
Meanwhile, heat the chili, and when the cheese has melted, put the sweet potato on a serving plate and spoon the chili over top.
Garnish with the cilantro and enjoy.
Nutrition
940 calories
49g fat
75g carbohydrates
53g protein
2,510mg sodium
16g fiber
