Stuffed Sweet Potato
Calories 310 (9.2% from fat)
Fat 3.2 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Cholesterol 40 mg.
Sodium 526 mg.
Carb. 47 gram
Fiber 7.3 gram
Sugar 16.5 gram
Sugar Alcohol 0 gram
Protein 23 gram
1 medium (5 oz.) sweet potato
2 oz. canned chicken breast (1/4 of a 10 oz. can), drained
(We used Bumble Bee Chicken Breast with Rib Meat Chunk in Water.)
1/3 cup of lower sodium red pinto beans OR blackeye peas, drained and rinsed
(We used Bush's Best Reduced Sodium Pinto Beans.)
pinch of paprika
pinch of chili powder
2 Tbsp. salsa
(We used Red Cactus Salsa since it was lower in sodium.)
1 Tbsp. low-fat sour cream
1 tsp. copped scallions
cilantro leaves, to taste
This is one of those dishes that doesn't seem like a lot of food, but boy is it filling! Bake a couple sweet potatoes ahead of time and you can store them in the refrigerator for up to two days. This recipe came from Men's Fitness. It's tasty, but we wanted to have it when there might not be turkey leftovers. So we substituted cans of chicken for an everyday power meal.
This recipe is a little higher in sodium. If you're on a low sodium diet, you might consider another option.
1. Preheat oven to 350 degrees Fahrenheit. Rinse off a medium sized sweet potato, thoroughly dry and use a fork to put some holes in it. Then put it in the oven to bake for 45-60 minutes. The potato should feel soft inside when poked with a fork.
2. If you've already baked the sweet potatoes and stored them in the refrigerator, simply microwave one for 60 to 90 seconds, until hot.
3. In a small bowl, combine 2 oz. of chicken (or leftover turkey), pinto beans (or blackeye peas), paprika and chili powder. Cover and microwave for 30 seconds.4. Pour chicken/turkey mix into a cut open sweet potato. Then add salsa and sour cream. Top with scallions and/or cilantro.
Yield: 1 Serving