These Chipotle Chicken Sweet Potatoes offer a delicious combo of sweet and spicy. They can be used for either an appetizer or weeknight meal that everyone will love!
The Inspiration
I first made this recipe back in 2015. So, its been 7 years since I’ve made these Chipotle Chicken Sweet Potatoes. My friend Kelly reminded me how much she loved the recipe which inspired me to make it again.
Sweet Potatoes
Sweet potatoes are a starchy root vegetable naturally sweet tasting and offer great nutritional benefits. One medium sweet potato provides well over 100% of your daily needs for Vitamin A in the form of beta-carotene. They are also a good source of Vitamin C, pantothenic acid (B5), Pyridoxine (B6), manganese, potassium and fiber.
Nutrition profile of a medium sweet potato:
- 112 calories
- 0g fat
- 26g carbohydrates
- 4g fiber
- 5g sugar
- 0g added sugar
- 2g protein
The Ingredients
Sweet Potatoes – The main ingredient of course! If you’re not the biggest fan of sweeet potatoes feel free to use regular potatoes.
Chicken – I love using rotisserie chicken to make these Chipotle Chicken Sweet Potatoes. It saves time and adds some additional flavor. If you don’t have a rotisserie chicken on hand, you can cook a couple of chicken breasts or thighs and then shred them.
Spinach – I prefer to use fresh spinach in this recipe. You’ll need about 2-3 cups of it. It may seem like a lot but it wilts down to basically nothing.
Chipotle Peppers in Adobo Sauce – The chipotle peppers in adobe sauce offer a delicious Smokey and spicy combo. You can usually find these at most grocery stores.
Garlic – This will add more delicious flavor to the meal. Use as much or as little as you like.
Cheese – Colby jack cheese is my go to for this recipe but any cheese would work; Mexican blend, mozzarella etc.
Spices – All the spices combined bring a Smokey, spicy flavor along with the sweetness of the sweet potato makes for a delicious meal.
Additional Toppings:
- sliced olives
- sliced avocado
- guacamole
- sour cream
- plain Greek yogurt
- sliced jalapenos
- cilantro chopped
- lime wedges
Ingredients
- 3 medium sweet potatoes
- 10 oz. cooked chicken shredded
- 3 cups spinach raw
- 3 chipotle peppers in adobo sauce minced
- 2 garlic cloves minced
- 1 tsp cumin
- 2 tsp chili pepper
- ¼ tsp salt
- ½ tsp pepper
- 3/4 cup Colby jack cheese shredded, or cheese of your choice
- 1 tbsp. olive oil
Optional Toppings
- sliced olives
- sliced avocado
- guacamole
- sour cream
- plain Greek yogurt
- sliced jalapenos
- cilantro chopped
- lime wedges
Instructions
- Preheat oven to 350° Fahrenheit. Wash the sweet potatoes, prick them with a fork all over and bake for 50-60 minutes or until fully cooked through.
- Heat a medium size pan and add 1 tbsp. of olive oil. Add the garlic and sauté until fragrant, about 1-2 minutes. Add the spinach and stir until wilted. Set Aside.
- In a medium size bowl combine, shredded chicken, 1/4 cup of shredded cheese, spinach and garlic mixture, chipotle peppers, cumin, chili powder, salt and pepper. Stir until everything is well combined. Set aside.
- Remove the sweet potatoes from the oven and let sit for 5-10 minutes to allow them to cool. Reset the oven temperature to 400° Fahrenheit. Once cooled cut the sweet potatoes length wise. 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 (save remaining flesh for another use) and place in a baking dish.
- Stuff each of the sweet potatoes with the chicken mixture. Then top with remaining shredded cheese.
- Place the sweet potatoes back into the oven and bake for 12-15 minutes or until the cheese has melted.
