The other night, I had a surplus of organic sweet potatoes and wanted to find a new way to use them all up. I’d had this recipe saved to try for Healthy Chipotle Chicken-Stuffed Sweet Potatoes (I can’t remember where from, whoops). I love that it’s Paleo and Whole30 (if you leave off the cheese, which it’s totally good either way!)
Blake and I both loved it, and if you’re currently Paleo or on Whole30 you’ll probably appreciate it even more ;). I doubled the recipe, so we’re still eating the leftovers and they’re not bad either!
Here’s the recipe…
- 3 large sweet potatoes
- 1 pound boneless skinless chicken breast
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 cloves minced garlic
- 3 whole minced chipotle peppers
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
- salt and pepper
- 2 cups spinach
- 5 ounces grated sharp white cheddar cheese
- chopped cilantro and tzatziki for serving
Preheat the oven to 350 degrees. Wash sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes, or until 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 (you can do this with a fork or your hands). When the sweet potatoes are done, cut in half and allow to cool for 5-10 minutes. (If you don’t let them cool, they might fall apart in the next step…plus you’ll burn your fingers…I learned the hard way!)
Wilt the spinach in the microwave, then toss the spinach and shredded chicken together and set aside.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving some flesh inside the peel so that it can stand up on its own. (I saved the insides to use for a breakfast hash the next day!) Place the skins in a baking dish, brush them with with a little of the chipotle sauce, and bake for 5-10 minutes until 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 tzatziki.