Loaded Southwest Sweet Potato
Servings
1 8-oz. portion
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Ingredients
- 1 ct. GFS Sweet Potato
- to taste Kosher Salt
- to taste Ground Black Pepper
- 1 Tbsp. GFS Salsa Verde
- 3 oz. Recipe: BBQ Dry Rubbed Pulled Chicken
- 2 Tbsp. GFS Hass Avocado
- 1 Tbsp. Gordon Choice Sour Cream
- 1 Tbsp. Gran Sazón® Black Beans
- ¼ tsp. Markon Chives, minced
Recipe Preparation
1. Using a fork, poke the sweet potatoes several times to allow steam to release while cooking.
2. Place the sweet potatoes on a parchment-lined sheet tray.
3. Bake at 400°F for about 45 minutes to 1 hour, until just tender and cooked through.
4. Remove the sweet potatoes from the oven and place on a roasting rack to cool slightly.
5. To plate, cut the sweet potato in half lengthwise, using only one half per portion.
6. Season with salt and pepper.
7. Spoon the salsa verde over the flesh, draping it over the walls of the skins.
8. To serve, place a mound of the pulled chicken in the center with avocado slices on one side, and the black beans, chives and sour cream on the other side.
Nutrition Info (per serving)
Calories: 329
Fat: 9 g.
Saturated Fat: 3 g.
Trans Fat: 0 g.
Sodium: 359 mg.
Carbohydrates: 42 g.
Protein: 21 g.
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