Prep Time: 10 minutes | Cook Time: 1 hour
- 4 unpeeled sweet potatoes
- 1 can black beans, drained
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 red onion, sliced thinly
- 1 cup shredded chicken
- 1/4 cup chopped jalapeños
- hot sauce
- 1 cup shredded pepperjack cheese
Preheat your oven to 400ºF and pierce each sweet potato several times with a fork. Place the sweet potatoes on a baking sheet and bake until tender, about 45 minutes.
Once potatoes are tender, cut each potato in half and scoop out the potato, leaving an inch border around the entire potato. Place the potato flesh in a bowl and add in the black beans, salt, pepper, red onion, shredded chicken, and jalapeños. Add in hot sauce to taste.
Stuff the potato skins with the filling. Top with the cheese and place back into the oven to melt the cheese, about 5 minutes. Serve.
You can substitute cheddar for the pepper jack if you wish.
No need to cut fresh jalapeños for this recipe. Canned is fine.
Serve these Chicken Nacho Sweet Potatoes with a glass of Mango Moonshine Sunrise.