Lunchbreak: Chicken and veggie loaded yams with Jimmy Jamm Sweet Potato Bakery and Cafe

Lunchbreak
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Jimmy Jamm Sweet Potato Bakery and Cafe
1844 West 95th Street
Chicago, IL
773-779-9105
www.jimmyjammpies.com

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Jimmy Jam Chicken Loaded Yams

Jimmy Jamm Loaded Yam with Chicken:
* 1 Yam or Sweet Potato any size (according to your appetite -- we use very large ones).
* 4 Tablespoons or more of Olive Oil or Vegetable Oil
* 1 cup of diced cooked chicken
* 1/2 cup of chopped Bell Pepper.
* 1/2 cup of Onions.
* 1 cup plus 1/2 cup of Shredded Cheese (a mix of Monterey Jack and Cheddar) or any Cheese of your choice.
* 4 tablespoons of Brown Sugar ( 2 tablespoons to caramelize the Vegetables and 2 tablespoons to sprinkle on the Potato before putting the Shredded Cheese and Vegetables on top of the Potato.)

Jimmy Jamm Loaded Yam Veggie Style:
* 1 Yam or Sweet Potato any size (according to your appetite (we use very large ones).
* 4 Tablespoons or more of Olive Oil or Vegetable Oil
* 1/2 cup of chopped Bell Pepper.
* 1/2 cup of Onions.
* 1/2 cup of Mushrooms.
* 1 cup plus 1/2 cup of Shredded Cheese (a mix of Monterey Jack and Cheddar) or any Cheese of your choice.
* 4 tablespoons of Brown Sugar ( 2 tablespoons to caramelize the Vegetables and 2 tablespoons to sprinkle on the Potato before putting the Shredded Cheese and Vegetables on top of the Potato.)

METHOD/INSTRUCTIONS:
Bake the yams/sweet potatoes. Put all the diced ingredients (bell pepper, onions, mushrooms and/or cooked chicken) into a skillet and sauté to your liking. Split the yam/potato in half, make a “well” to put in the fillings. Put the brown sugar in the yam/potato, then put in the veg/chicken mixture inside the yam/potato and then top with cheese. Then put the loaded yam/potato back in microwave or under broiler briefly until cheese melts.

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