Twice Baked Chipotle Chicken Sweet Potatoes

I adapted the following recipe from and, in my opinion, made it even more delicious! Seriously, it’s the perfect combination of sweet and spicy. The husband was all about these. Told me that I should add them to my party recipes. Said they would make me friends, lol. Anyways, here’s the recipe:


3 medium to large sweet potatoes

3-4  boneless skinless chicken breast

1/4 cup olive oil

2 tablespoon fresh lime juice

2 cloves garlic, minced or grated
3 whole chipotle peppers, minced

1 teaspoon dried oregano

1 teaspoon cumin
2 teaspoons chili powder

salt and pepper, to taste

2  cups spinach, chopped

1 cup shredded cheddar cheese

2 tablespoons greek yogurt


Preheat oven to 350 degrees.

Wash your sweet potatoes and prick all over with a fork. Place in the microwave for 15-20 minutes. (I used the potato button twice to get the potatoes fully cooked. My sweet potatoes were very large.)

Place your chicken in a medium pot with water and bring to a boil. Continue to boil under chicken is cooked through. Remove from pot and shred into small pieces. 

When the sweet potatoes are done, cut them in half and allow to cool for 5-10 minutes.

In a large bowl, combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Add shredded chicken and stir. Set aside. 

Heat a small skillet over medium heat and wilt the chopped spinach. Add the spinach to the chicken mixture.

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 and place on a cookie sheet. 

Add the removed sweet potato to the bowl with the chicken and spinach mixture. Add in 1/2 cup of shredded cheese and the 2 tablespoons of Greek yogurt. Mix thoroughly. 
Stuff the skins with the chicken mixture. Top with shredded cheese.

Bake for 10 minutes or until the cheese has melted. You could also set your broiler to high to melt the cheese. Remove from oven and enjoy! 


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