Sweet potatoes with chicken and jalapeño slaw


Source: https://www.taste.com.au/recipes/sweet-potatoes-chicken-jalapencc83o-slaw/1qavrye7


  • 4 small (about 200g each) sweet potatoes
  • 400g can black beans, rinsed, drained
  • 150g chopped skinless cooked chicken
  • 1 vine-ripened tomato, deseeded, diced
  • 3 green shallots, thinly sliced
  • 1 long fresh green chilli, deseeded, finely chopped
  • 250g (1 cup) cottage cheese
  • 2 tablespoon chopped fresh coriander, plus extra leaves, to serve
  • 180g (2 cups) shredded red cabbage
  • 2 tablespoon drained, chopped pickled jalapeños
  • 2 teaspoon fresh lime juice, plus lime wedges, to serve
  • 1 teaspoon olive oil, plus extra, to serve


Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Prick the sweet potatoes all over with a fork and place on the prepared tray. Bake the sweet potatoes, turning halfway through cooking, for 50-55 minutes or until tender when pierced with a skewer. Set aside to cool slightly. Meanwhile, combine the black beans, chicken, tomato, shallot, chilli, cottage cheese and half the coriander in a large bowl. Season. Place the cabbage, jalapeño, remaining coriander, lime juice and olive oil in a bowl and toss to combine. Make a long cut along the top of each potato. Gently separate the sides and use a fork to lightly mash the flesh. Divide the black bean filling among the sweet potatoes. Return to the oven and bake for 10 minutes or until heated through. Top with the jalapeño slaw and extra coriander. Drizzle with extra olive oil. Serve with lime.

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