Tropical Stuffed Sweet Potatoes In The Microwave Recipes
STUFFED SWEET POTATOES
This Peruvian recipe comes from Recipes4us.co.uk. I've not tried it yet, but it reads like my kind of food!
Provided by Mrs B
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C, 400F, gas mark 6.
- Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.
- While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.
- When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.
- Stir all the ingredients together, then stuff the mixture back into the skins.
- Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.
Nutrition Facts : Calories 226.8, Fat 10.9, SaturatedFat 5.9, Cholesterol 72.7, Sodium 177.4, Carbohydrate 28.6, Fiber 4.4, Sugar 6.7, Protein 4.6
SPEEDY STUFFED POTATOES
These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden.- Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.
Nutrition Facts : Calories 212 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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- Place potatoes in 8-inch square (2-quart) microwavable baking dish. Pierce potatoes with fork several times on all sides. Microwave uncovered on High 9 to 11 minutes or until tender.
- Meanwhile, in small microwavable bowl, mix chicken, beans, chili powder, cumin and salsa. Cover bowl with plastic wrap, folding back on one edge 1/4 inch to vent steam; microwave on High 1 1/2 to 3 minutes or until filling is hot.
- Cut each potato open; spread open, and sprinkle 1/4 cup of the cheese on each potato. Spoon chicken mixture on top of cheese; top with remaining cheese. Microwave uncovered on High 1 to 2 minutes or until cheese is melted. In small bowl, mix sour cream, cilantro, lime juice and salt. Serve potatoes with sour cream mixture.
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