Adam Jackson of Jimmy Jamm Sweet Potato Pies shares his recipe for Jimmy Jamm’s Loaded Yamm.
338 per serving
- 1 unpeeled big sweet potato
- 1 cup diced onions
- 1 cup diced green peppers
- 1-1/2 cup diced chicken
- 3 tablespoons brown sugar
- 2 tablespoons all purpose chicken seasoning -or- seasonings of your choice
- 2 tablespoons olive oil
Preheat oven to 375 degrees. Clean your sweet potato with a brush scrubbing under running water until you see a lighter brighter color. NOTE: Cleaning the potato will remove any chemicals and impurities that are used to grow the potato. Tightly wrap the sweet potato in aluminum foil. Bake 30-40 minutes.
Once the sweet potato is done baking, heat your pan over medium heat, add olive oil. In the pan, add onions and green peppers, saute' for five minutes. Next, add diced chicken to the onion and green pepper mixture. Add the All Purpose chicken seasoning -or- seasonings of your choice. When the chicken is tender, add the brown sugar.
Place your baked sweet potato on a dish, cut it from one end to the other opening the sweet potato wide enough to add the sauteed filling. NOTE: Do not add the sauteed filling yet. First, sprinkle brown sugar and shredded cheese (any kind you like) in the gut of the sweet potato. Then, add the sauteed filling to the sweet potato. Sprinkle more cheese on top of the sauteed filling. The Jimmy Jamm Loaded Yamm is ready to eat!