Ingredients
·
4 medium sweet potatoes
·
1 rotisserie chicken, pulled apart
·
2 tablespoons olive oil
·
2 tablespoons fresh lime juice
·
2 cloves garlic, minced or grated
·
2 whole chipotle peppers, minced
·
1 teaspoon dried oregano
·
1 teaspoon cumin
·
2 teaspoons chili powder
·
salt and pepper
·
(half a 10oz bag) cups spinach
·
cheese, grated (I used the Mexican mix)
·
sour cream, for serving
Directions
1.
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. When the sweet potatoes are done cut in
half and allow to cool for 5-10 minutes.
2.
In a medium size bowl combine the olive oil,
lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and
pepper. Set aside.
3.
Heat a small skillet over medium heat and wilt
the spinach (this can also be done in the microwave). Toss the spinach and
shredded chicken together, set aside and keep warm.
4.
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 (I reserved the remaining flesh,
for another use) 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.
5.
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.
6.
Serve with sour cream.
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