CHIPOTLE CHICKEN TWICE BAKED SWEET POTATOES

March 16, 2017

Over the past year we have gone from being rare sweet potato eaters, to sweet potato super fans. I easily buy 10 of them a week. (They have their own grocery list abbreviation – “s. po”). I love using them in so many dinners to help reduce how many grains we eat. For a healthy breakfast sometimes David even likes eating simply a baked sweet potato.

You can’t be a yam lover for long without thinking to experiment with a twice baked version. Twice baked potatoes are one of my favorite weeknight dinners, so these sweet potato ones feel even more exciting.

CHIPOTLE CHICKEN TWICE BAKED SWEET POTATOES copyCHIPOTLE CHICKEN TWICE BAKED SWEET POTATOES-2 copyCHIPOTLE CHICKEN TWICE BAKED SWEET POTATOES
Serves 3 to 4

4 sweet potatoes
2 teaspoons olive oil
1 teaspoon lime juice
2 teaspoons adobo sauce
1/2 teaspoon oregano
1/2 teaspoon chili powder
2 cups spinach
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound boneless, skinless chicken breast, cooked and shredded
1/2 cup white cheddar cheese, shredded

Preheat oven to 400 degrees. Poke holes in sweet potatoes with a fork. Arrange potatoes on a baking sheet and roast for 40 minutes, until tender through out. Spoon most of potato from skins and place in a bowl. Mix together sweet potato, olive oil, lime juice, adobo sauce,  oregano, and chili powder. Saute spinach in olive oil with salt and pepper.  Fold into sweet potato mixture. Stuff filling in sweet potato skins and top with chicken and white cheddar. Bake for 10 minutes.

CHIPOTLE CHICKEN TWICE BAKED SWEET POTATOES
 
Author:
Ingredients
  • 4 sweet potatoes
  • 2 teaspoons olive oil
  • 1 teaspoon lime juice
  • 2 teaspoons adobo sauce
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • 2 cups spinach
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ pound boneless, skinless chicken breast, cooked and shredded
  • ½ cup white cheddar cheese, shredded
Instructions
  1. Preheat oven to 400 degrees.
  2. Poke holes in sweet potatoes with a fork. Arrange potatoes on a baking sheet and roast for 40 minutes, until tender through out. Spoon most of potato from skins and place in a bowl.
  3. Mix together sweet potato, olive oil, lime juice, adobo sauce, oregano, and chili powder. Saute spinach in olive oil with salt and pepper. Fold into sweet potato mixture.
  4. Stuff filling in sweet potato skins and top with chicken and white cheddar. Bake for 10 minutes.

Adapted from Half Baked Harvest.

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