Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.
Makes 1 Serving
- Ingredients
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- 1 medium sweet potato
- 2teaspoons olive oil
- 1cup frozen peppers and onion mix
- ⅔cup chopped cooked chicken meat from a rotisserie chicken
- ½teaspoon taco seasoning
- Shredded cheddar cheese, sour cream, guacamole, and salsa for serving
- Directions
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Preheat oven to 425°F. Prick a sweet potato all over with a fork. Place on a baking sheet in the center of the oven and bake for 40–50 minutes until tender on the inside when pierced with a knife. (Alternatively, you can “bake” the sweet potato in the microwave. Prick the sweet potato all over with a fork, place on a microwave-safe plate and heat 5 minutes, flipping halfway. If the sweet potato isn’t tender after 5 minutes, continue to heat in 30 second increments.)
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To make the filling, heat olive oil in a skillet on medium-high heat. Add peppers and onion and cook 3 minutes, stirring occasionally. Stir in chicken and taco seasoning, and cook an additional 2 minutes until the chicken is warmed through. Season with salt and black pepper to taste.
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Cut a slit in the sweet potato and open it up and create a “jacket.” Stuff with chicken-pepper mixture and garnish with cheddar cheese, sour cream, guacamole and salsa. Serve immediately.
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