1. Poke sweet potatoes all over with a fork and microwave, flipping occasionally, until tender, 15 to 20 minutes.

2. Meanwhile, combine beef, mushrooms, and onion in a large nonstick skillet and cook, stirring occasionally, over medium-high heat until beef is browned and cooked through, 8 to 10 minutes. Stir in chipotle rub and lime juice, followed by rice; season with salt and pepper to taste and cover to keep warm.

3. To serve, split potatoes down the center and gently press ends toward one another to create a pocket. Spoon beef mixture over top and serve with sour cream, cilantro, and lime wedges.

Source: Hannaford fresh Magazine, January-February 2023