Chipotle Chicken Sweet Potato Skins

Chipotle Chicken Sweet Potato Skins

Craving a fun and flavorful appetizer or light meal? Look no further than these Chipotle Chicken Sweet Potato Skins! This recipe combines the smoky flavors of chipotle with tender chicken and creamy sweet potatoes for a delicious and satisfying dish.

Ingredients:

• 4 medium sweet potatoes
• 1 pound boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper (optional)
• 1 (15-ounce) can diced tomatoes with green chiles (undrained)
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Preheat oven to 400°F (200°C). Wash and pierce the sweet potatoes all over with a fork. Bake for 45-50 minutes, or until tender.
2. Meanwhile, season the chicken with olive oil, chili powder, paprika, cumin, garlic powder, onion powder, and cayenne pepper (if using). Grill, bake, or pan-fry the chicken until cooked through. Shred the chicken with two forks.
3. When the sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out some of the flesh, leaving a 1/4-inch border. Mash the scooped-out flesh in a bowl and set aside.
4. In a skillet over medium heat, combine the diced tomatoes with green chiles and the mashed sweet potato flesh. Heat through, stirring occasionally.
5. Increase the oven temperature to 425°F (220°C). Arrange the sweet potato skins on a baking sheet. Fill each skin with the chipotle chicken mixture and top with shredded cheese.
6. Bake for 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped fresh cilantro and serve with lime wedges.

Tips:

• Don’t toss the scooped-out sweet potato flesh! You can mash it and use it as a side dish, add it to soups or stews, or freeze it for later use.
• For a spicier filling, add an extra chipotle pepper in adobo sauce to the diced tomatoes.
• If you don’t have fresh cilantro, you can substitute with chopped parsley.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.