Southwestern Stuffed Sweet Potatoes

Name: Southwestern Stuffed Sweet Potatoes with Pork and Poblano Peppers
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 4 clove Garlic; 2 unit Poblano Pepper; 4 unit Scallions; 2 unit Lime; 4 unit Sweet Potatoes; 4 tablespoon Sour Cream; 20 ounce Ground Pork; 2 tablespoon Southwest Spice Blend; 1 teaspoon Chipotle Powder; 2 unit Chicken Stock Concentrate; 1 cup Cheddar Cheese; 2 teaspoon Hot Sauce; 2 teaspoon Olive Oil; 4 tablespoon Butter; Salt; Pepper

with Pork and Poblano Peppers

Recipe Development TeamPublished on October 23, 2018

4.2

(1.1K customers rated)

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If you feel like you’ve tried every taco that exists, we’ve got a new way for you to get your Tex-Mex fix. This twist on loaded potatoes gives you all the Southwestern flavors you love in an unexpected but totally delicious package. Ground pork and poblano pepper are simmered in a sauce with warm spices and chipotle chili, then spooned over sweet potato halves. Speaking of the spuds, the best part of prep might be that you can microwave them until tender, so forget long and slow oven-roasting—these puppies can be on the table in under half an hour.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 clove

Garlic

2 unit

Poblano Pepper

4 unit

Scallions

2 unit

Lime

4 unit

Sweet Potatoes

4 tablespoon

Sour Cream

(Contains: Milk)

20 ounce

Ground Pork

2 tablespoon

Southwest Spice Blend

1 teaspoon

Chipotle Powder

2 unit

Chicken Stock Concentrate

1 cup

Cheddar Cheese

(Contains: Milk)

2 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Olive Oil

4 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3431 kJ

Calories820 kcal

Fat52 g

Saturated Fat22 g

Carbohydrate52 g

Sugar10 g

Dietary Fiber8 g

Protein38 g

Cholesterol165 mg

Sodium690 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

Wash and dry all produce. Mince or grate garlic. Core, seed, and cut poblanos into small squares. Trim, then thinly slice scallions, separating greens and whites. Zest limes, then cut each into quarters.

Prick sweet potatoes all over with a fork. Place on a plate. Microwave on high until tender, 8-12 minutes. (TIP: A fork should easily glide into the center of the potatoes. If not tender, continue to microwave in 1 minute increments.) Set aside to cool.

Meanwhile, in a small bowl, combine sour cream, lime zest, 2 TBSP water, a squeeze of lime juice, and a pinch of salt.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork, garlic, poblanos, scallion whites, Southwest Spice, salt, pepper, and ½ tsp chipotle powder. (TIP: Add more chipotle if you like it spicy.) Cook, tossing, until pork is cooked through and veggies are tender, 5-6 minutes. Add stock concentrates and ½ cup water, stirring until thoroughly combined.

Halve sweet potatoes lengthwise; fluff insides with a fork. Top each half with ½ TBSP butter; sprinkle with salt and pepper.

Divide sweet potatoes between plates and top with pork mixture. Evenly sprinkle with cheddar and drizzle with crema. Garnish with scallion greens. Serve with hot sauce and remaining lime quarters on the side.