Tex-Mex Loaded Sweet Potatoes

Our version of the loaded baked potato is actually lower in sugar than it's tuber cousin, and absolutely delicious! This recipe makes two but can easily be doubled.

PREP TIME: 10 minutes
COOK TIME: 55 minutes

Ingredients
2 large sweet potatoes or yams, ends removed, washed and dried
1 boneless, skinless chicken breast, cut into 1" pieces
1/2 white or yellow onion, chopped
1/2 bell pepper, cut into thin strips
4 ounces cheddar or pepper jack cheese, shredded
1/2 cup store-bought salsa
1 1/2 tablespoons olive oil
Salt and pepper, to taste
Sour cream and chopped cilantro, for garnish

Directions
Preheat oven to 375 F and make sure your oven rack is positioned in the middle of the oven. Slit sweet potatoes lengthwise about halfway through or poke with a fork multiple times. Place directly on oven rack and roast for 45-50 minutes, until sweet potatoes can be easily pierced with a fork.

About ten minutes before sweet potatoes are done cooking, head a medium-sized skillet to medium. Add oil, chicken, onions and peppers. Sauté until veggies begin to soften and chicken is cooked through, about 7-8 minutes. Lower heat, add salsa and stir to combine. Heat just until salsa is heated through. Season with salt and pepper to taste.

To assemble, slice sweet potatoes down the middle about 3/4 way through, making a pocket in each potato. Season with salt and pepper (you can also add a little butter to the potatoes if you like). Put about half of the chicken mixture into each potato, top with cheese, sour cream and cilantro. Serve immediately.