Chili-Stuffed Sweet Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 medium sweet potatoes (about 8 ounces each)

1 14-ounce package shredded coleslaw mix

1/2 cup pico de gallo or fresh salsa

1 tablespoon chopped pickled jalapeno peppers

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon tomato paste

2 teaspoons chili powder

1 teaspoon ground cumin

12 ounces 93 percent lean ground beef

Kosher salt

3/4 cup shredded low-fat cheddar cheese (about 3 ounces)

2 scallions, thinly sliced

Directions

Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat.

One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.

Nutrition

• Calories: 444 calorie
• Total Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 64 mg
• Sodium: 735 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 9 g
• Protein: 29 g