3 medium sweet potatoes
3/4 pound (about 2 small) boneless skinless chicken breast
1/4 cups olive oil
2 tablespoons fresh lime juice
1/2 onion, diced finely
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
3 ounces sharp white cheddar cheese, grated
chopped cilantro, for garnish
greek yogurt, for serving
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over 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 pepper. 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, onion, 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 (you can use the potato flesh for another dish) and place in a baking dish.
Brush the skins with with a little of the chipotle sauce and bake for 5-10 minutes 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.
Serve with fresh chopped cilantro and greek yogurt if desired. Goes well with a fresh salad!