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Preheat oven to 350 F degrees.
Prick sweet potatoes with a fork all around. Place the sweet potatoes on a baking sheet and bake for about an hour or until fork tender.
Place the 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 30 minutes or until cooked through. Allow to cool then shred the chicken with a fork or your hands.
When the sweet potatoes are done cut in half and allow to cool.
In a medium size bowl combine the olive oil, lime juice, garlic, chopped chipotle pepper, basil, cumin, chili powder, salt and pepper. Set aside.
If there is liquid in the spinach, make sure you squeeze out all the excess liquid. Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Remove the flesh out of the sweet potato, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish. You can use the flesh for another use or you can mix it in with the chicken and spinach. 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 add the chipotle sauce to the chicken and spinach and toss.
Remove the 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.