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Stir Fry Stuffed Sweet Potatoes

Stir Fry Stuffed Sweet Potatoes | Pre-heat the oven and treat yourself to an easy game day appetizer with a takeout twist. Teriyaki chicken meets sweet potatoes for an exciting new take on loaded baked potatoes. These bites are hearty, comforting, and perfect for fall. Serve them up on a plate as a holiday dinner starter, or set them out on the buffet table with all your other favorite snacks and bites for your next game day afternoon.


Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 1 hour, 16 minutes
Total Time: 1 hour, 31 minutes

4 medium sweet potatoes
1 tablespoon cooking oil
1 pound boneless skinless chicken thighs, cut into bite sized pieces
1 cup broccoli florets
½ cup chopped red bell pepper
1 cup white button mushrooms, sliced
⅓ cup Kikkoman® Teriyaki Marinade & Sauce
¼ cup water
½ teaspoon minced ginger
½ teaspoon minced garlic
2 teaspoons cornstarch
½ cup cut baby corn, drained
¼ cup chopped cilantro
2 teaspoons toasted sesame seeds


  1. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil or parchment paper. Wash and scrub sweet potatoes. Using a fork, poke sweet potatoes all over and place on baking sheet. Bake for 50-60 minutes or until sweet potatoes are tender and easily pierced through to the center with a fork. Cool at room temperature while preparing filling.
  2. Heat oil over medium-high heat in a large skillet and add diced chicken. Brown for 5-6 minutes, stirring occasionally. Reduce heat to medium. Add broccoli, bell pepper and mushrooms. Continue to cook for 5 minutes longer.
  3. Stir together teriyaki sauce, water, garlic, ginger and cornstarch in a small bowl. Add baby corn to skillet and pour in sauce. Stir well to incorporate sauce and simmer for 5 minutes longer.
  4. Slice sweet potatoes in half lengthwise and scoop out the center leaving skin intact and about ½ inch of sweet potato flesh around the edges. Spoon stir fry into sweet potatoes and top with cilantro and sesame seeds.


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