Chili-Stuffed Sweet Potatoes

Directions

1. 1
   Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.
2. 2
   Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. 3
   Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute.
4. 4
   Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes.
5. 5
   Remove from the heat.
6. 6
   One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.