Chicken Curry Stuffed Sweet Potatoes
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Ingredients
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4 medium sweet potatoes (about 8 ounces each)
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½ cup Madras curry sauce
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1 ½ cups chopped cooked cauliflower
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8 ounces chopped cooked chicken, warmed
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4 teaspoons chopped fresh cilantro
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Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
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Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
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Top each potato with some curry sauce, cauliflower, chicken and cilantro. Serve warm.