Cheddar, Chicken & Cranberry Stuffed Baked Sweet Potatoes

INGREDIENTS

• 4 medium sweet potatoes (about 2 pounds)
• 2 tsp. butter or oil
• 1 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. cinnamon

• 1/8 tsp. cayenne pepper, or more to taste
• 1/2 cup chicken broth
• 1/3 cup dried cranberries
• 1 cup Sargento® ChefStyle Shredded Sharp Cheddar Cheese, divided
• 1/4 cup chopped pecans, toasted

DIRECTIONS

• 1

  Place potatoes on baking sheet. Bake in preheated 400°F oven 55 to 60 minutes or until tender. (Or, place on microwave safe plate; microwave at high power 8 to 9 minutes or until tender, turning after 5 minutes. Let stand 5 minutes.)

• 2

  Meanwhile, melt butter in large skillet over medium heat. Add chicken, cumin, salt, cinnamon and cayenne pepper; sauté 4 minutes. Add broth and cranberries; simmer 4 to 5 minutes or until chicken is cooked through and cranberries are plump.

• 3

  Split potatoes down center; fluff with fork and transfer to serving plates. Sprinkle 2 tablespoons cheese into each potato. Spoon chicken mixture over potatoes; top with remaining cheese and pecans.