Fall Sweet and Savory Sweet Potato: Chipotle Stuffed Sweet Potato
I have always been a plain Jane when it comes to sweet potatoes, but this recipe has completely changed my mind! The savory and spice really pull together the sweetness surprisingly well! Give it a try! It's a warm, comforting fall dish that is also packed with nutrients! Sweet potatoes are very high in potassium which helps improve cardiovascular health by improving arterial function and lowering blood pressure! Its orange color is also high in beta carotene which converts to vitamin A in the body. Vitamin A is a potent antioxidant and great for the eyes! Balance this dish with a nice salad or veggie to up the fiber content even more.
Chipotle Stuffed Sweet Potato
Ingredients; 2 Medium Sweet Potatoes, baked and sliced in half (I like to microwave them if I'm in a hurry - poke a few holes in them and microwave on high for 7-8 minutes. Let cool.)
1 lbs ground lean chicken
2 Tbsp creamy chipotle sauce plus more for serving
1 tsp oregano
dash of red pepper flakes (optional)
1 Tbsp olive oil
1/3 cup grated Colby jack cheese, divided
Directions: In a medium sauce pan, add olive oil and turn on to medium heat. Once hot, add ground chicken and sauce until cooked through and browned. Add oregano, 2 Tbsp chipotle sauce, and red pepper flakes. Combine and simmer another minute.
In a small bowl, scoop out the flesh of the sweet potato and mash with a fork. Set skins aside on a baking sheet or microwave dish. Mix in 1/2 of the cheese. Refill the sweet potato skins with mashed sweet potato and cheese mixture. Top each potato half with chicken mixture. Sprinkle with cheese and drizzle on more chipotle sauce. Place potatoes in the oven at 350 for 1-2 minutes or until cheese melts. If in a hurry, you could also pop them in the microwave until cheese melts. Serves 4.