Sweet Potatoes Stuffed with Chili

Ingredients:

• 4 sweet potato medium size (approximately 240 g each)
• 350 g lean ground beef
• 1 tsp ground cumin
• 1 tablespoon chopped pickled jalapeños
• 1.5 tbsp. l. olive oil
• 1 tbsp tomato paste
• 2 tsp chili powder
  (See the recipe for the chili pepper spice mix here)
• 1/2 cup pico de gallo sauce or fresh salsa
  (salsa recipe pico de gallo)
• 1 package (400 g) of prepared vegetable mix (shredded white cabbage with carrots and onions)
• Coarse salt
• 3/4 cup coarsely grated low-fat cheddar cheese (about 3 oz.)
• 2 green onions, cut into thin rings

Preparation:

1. Prick the potatoes with a fork in several places. Microwave and cook, turning halfway through, for 15-20 minutes, until tender.
   
   Meanwhile, toss the shredded vegetables with the pico de gallo sauce, pickled jalapeños, and 1/2 tablespoon olive oil; set aside until serving.
2. In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the tomato paste, chili powder, and cumin and cook for 1 minute.
   
   Add ground beef and 1/2 teaspoon salt and cook, breaking up the meat with a spatula, until browned, about 4 minutes. Remove the pan from the heat.
3. Make a shallow cut into each potato, then scoop out a few spoonfuls of pulp; add to the pan with the ground beef and cheese. Cheddar And green onions. Add salt.
   
   Cook the chili over medium heat, stirring, until the cheese has melted, about 1 minute. Stuff the chili into the potatoes and top with the coleslaw.
   
   We offer you 10 Ways to Cook Sweet Potatoes.