so I bought yams instead of sweet potatoes. that was a fun surprise when I cut them open!
three ingredients to highlight for this recipe:
1. Crock Pot Beer Chicken. This recipe uses half of that recipe’s chicken- so make the chicken the day before and chill it overnight so you’re one step closer to this:
2. a very special ingredient:
have you tried chipotle peppers in adobo sauce? They have a very smokey and spicy flavor. I have found them at vons and albertsons.
I would suggest using in moderation-
even after cooking with them once
and loving the flavor
and thinking next time that you can add more for an even better flavor.
because with the increase in flavor comes an increase in heat!
…not that I’m speaking from experience or anything.
3. here’s a white cheddar cheese still life because… cheese
but seriously folks, chicken and spinach with a fresh lime, garlic and chipotle sauce in a crispy sweet potato skin. be sure to have greek yogurt or sour cream on hand to cut the warm heat from the chipotle/adobo.
One half of a medium sized sweet potato is a meal for me- because there’s so much chicken and spinach and cheese stuffed in there.
Try smaller sweet potatoes- use maybe 6 instead of 3 but keep the other ratios the same- and have mini sweet potato skins for an appetizer.
- 3 sweet potatoes or yams
- 2 chicken breasts, cooked and shredded
- 2-3 cups spinach
- ¼ cup olive oil
- juice from 2 limes
- 3 garlic cloves, crushed
- 2 chipotle peppers minced with 1-2 teaspoons of adobo sauce
- 8 ounces sharp white cheddar cheese, shredded
- chopped cilantro, for garnish
- plain greek yogurt, for serving
- cook sweet potatoes until fork tender. one option: bake at 350 for 50-60 minutes after washing, pricking with fork, rubbing with olive oil and loosely wrapping individually in tin foil.
- when sweet potatoes are done, cut in half and let cool for 5-10 minutes
- In small bowl, combine ¼ cup olive oil, lime juice, garlic, chipotle peppers and adobo sauce and let sit while sweet potatoes cook.
- when cool enough to handle, scoop out most of the sweet potato flesh, leaving a medium sized amount of flesh.
- place close together in a baking dish (save the flesh for another use)
- preheat oven to 400 degrees.
- brush the skins with the oil mixture and bake 5-10 minutes until crisp
- wilt spinach in saute pan, while skins are in oven
- mix spinach with chicken in a medium bowl and add the rest of the oil mixture
- when skins are done, evenly distribute chicken mixture between them
- top with cheese and bake for another 10 minutes to melt cheese and crisp the skins a little more.
- serve with fresh cilantro and greek yogurt