for 6 servings
- 6 medium sweet potatoes, scrubbed
- 3 tablespoons olive oil
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon freshly ground black pepper, plus more to taste
- 1 cup canned corn (175 g)
- ½ green bell pepper, small diced
- 1 roma tomato, small diced
- ¼ cup chopped fresh cilantro (10 g), plus more for garnish
- ¼ medium red onion, diced
- 1 ½ cups shredded rotisserie chicken (185 g)
- 1 can Bush’s® Original Baked Beans
- shredded monterey jack cheese, for topping
- diced avocado, for serving
- sour cream, for serving
- Calories 375
- Fat 9g
- Carbs 59g
- Fiber 31g
- Sugar 20g
- Protein 13g
Estimated values based on one serving size.
- Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil over medium heat and cook for 20–25 minutes, or until nearly tender, but not all the way cooked through.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Transfer the sweet potatoes to the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black pepper. Bake the sweet potatoes for 10–12 minutes, or fully cooked through and the skin is slightly crispy. Remove from the oven.
- Meanwhile make the filling: In a large bowl, toss together the corn, bell pepper, tomato, cilantro, red onion, chicken, and Bush’s® Original Baked Beans until well-combined. Season with salt and pepper to taste. Set aside until ready to use.
- Turn the broiler on high.
- Cut an opening lengthwise down the center of each sweet potato. Stuff the potatoes with the filling, dividing evenly. Top with Monterey Jack cheese. Broil the stuffed sweet potatoes until the cheese is melted and golden brown, 2–3 minutes.
- Garnish each sweet potato with diced avocado, a dollop of sour cream, and more cilantro. Serve warm.