Yes, we are back with another sweet potato recipe...no apologies. We love these things. They're delicious and so incredibly good for you. They're high in Beta Carotene and vitamins E and C...a good source of fiber when eaten with the skin on, and offer other nutrients like potassium, iron, copper, manganese, and vitamin B-6. They're fat-free and cholesterol-free.
Plus...they can wear so many hats in the kitchen. We use them in all sorts of recipes, both savory and sweet. They go just as well with Chipotle chicken as they do with cakes, muffins, and cookies.
This recipe is perfect for a get together with friends, or a Friday night at home. It's pub food made healthy.
This recipe is perfect for a get together with friends, or a Friday night at home. It's pub food made healthy.
And you can easily make this a vegetarian meal by using black beans in place of the chicken.
Here's what you will need:
3 medium sweet potatoes
2 cups cooked shredded chicken (we used a store bought rotisserie)
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons minced garlic
3 chipotle peppers in adobo sauce chopped
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon chili powder
salt & pepper to taste
2 cups chopped spinach
6 ounces sharp cheddar cheese grated
chopped cilantro
light sour cream or plain greek yogurt
First, preheat your oven to 350 degrees. Then wash and dry your sweet potatoes. Pierce them all over with a fork, and place them in the oven for about 60 mins. You want them tender, with no hard parts.
When they are done, slice them in half and let cool for about 10 mins. Then scoop out the centers but leave a layer around the edges, like hollowed out sweet potato canoes. Just make enough room to stuff them. Since the scooped out insides aren't needed for these keep them in the fridge for another recipe.
Now for the chipotle sauce. In a medium sized bowl combine the olive oil, lime juice, garlic, oregano, cumin, chili powder, salt and pepper. And whisk well.
Now you can whisk in your peppers in adobo sauce. Oh boy the color!
Using a pastry brush or a spoon baste the insides of the skins with a little of the chipotle sauce and then bake for 5-10 minutes until nice and crisp.
While they bake, wilt your spinach in a medium sized pot over medium heat. It will only take a few minutes. It's incredible how it shrinks.
Then remove the spinach from the heat and add the shredded chicken.
Next, combine the spinach, chicken and chipotle sauce together. This is your super deeelish filling!
Once your skins are ready, remove them from the oven and stuff them with filling.
Then top each with shredded cheddar, and pop them back in the oven til the cheese is melted. About 5-8 mins.
Plate them up, top with a dollop of light sour cream or plain greek yogurt and some freshly chopped cilantro!
Enjoy!
xo Jenny & Aaron
*adapted from Half Baked Harvest