CHIPOLTE CHICKEN SWEET POTATO SKINS

I've never really cared for sweet potatoes. However, when I saw this recipe on Pinterest, for sweet potatoes with chipolte chicken, I thought I'd give it another try. This one took a bit of time to make, but well worth it. The sweet and spicy together was a perfect combination. I now have a new found love for sweet potatoes. Just add it to the list with eggplant and asparagus...

What you’ll need:
3 medium sweet potatoes
3/4 pound (about 2 small) boneless skinless chicken breasts
1/4 cups olive oil
2 tablespoon fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle pepper, minced
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
salt and pepper
2 (half a 10oz bag) cups spinach
5 ounces sharp white cheddar cheese, grated

Directions:
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach. Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.

You can either use sour cream or greek yogurt on the side. I choose to skip the yogurt and go with sour cream. The choice is yours…

Stay tuned for the next savory dish.

Elissa Rae