Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 1 Serving

Ingredients

• 1 medium sweet potato
• 2teaspoons olive oil
• 1cup frozen peppers and onion mix
• ⅔cup chopped cooked chicken meat from a rotisserie chicken
• ½teaspoon taco seasoning
• Shredded cheddar cheese, sour cream, guacamole, and salsa for serving

Directions

1. Preheat oven to 425°F. Prick a sweet potato all over with a fork. Place on a baking sheet in the center of the oven and bake for 40–50 minutes until tender on the inside when pierced with a knife. (Alternatively, you can “bake” the sweet potato in the microwave. Prick the sweet potato all over with a fork, place on a microwave-safe plate and heat 5 minutes, flipping halfway. If the sweet potato isn’t tender after 5 minutes, continue to heat in 30 second increments.)

2. To make the filling, heat olive oil in a skillet on medium-high heat. Add peppers and onion and cook 3 minutes, stirring occasionally. Stir in chicken and taco seasoning, and cook an additional 2 minutes until the chicken is warmed through. Season with salt and black pepper to taste.

3. Cut a slit in the sweet potato and open it up and create a “jacket.” Stuff with chicken-pepper mixture and garnish with cheddar cheese, sour cream, guacamole and salsa. Serve immediately.