Ingredients
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4 microwave-ready sweet potatoes
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1 (15 oz) can vegetarian chili with beans
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1/2 cup shredded sharp Cheddar cheese
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1 ripe avocado, diced
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1/4 cup chopped cilantro
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Fresh salsa, jalapenos, sour cream, and lime wedges, to serve
Steps
1
Microwave sweet potatoes in wrap according to package directions, about 8 to 10 minutes. Let cool slightly before handling. Meanwhile, preheat toaster oven or oven to 400°F.
2
Carefully remove the plastic and split each sweet potato down middle, using hands to press opening wider. Place potatoes on parchment-lined baking sheet. Divide chili and cheese among potatoes. Bake 5 to 7 minutes, until cheese has melted and chili is warm. Top potatoes with avocado and chopped cilantro, along with desired toppings.
