I've seen a lot of sweet potatoes in my Bloglovin feed this past week - Sweet Potato Waffles, Sweet Potato Pancakes, Sweet Potato Cupcakes, Sweet Potato Skins, Sweet Potato Soup.....are sweet potatoes the new pumpkin this year?? I'm gonna overwhelm your feed with one more sweet potato recipe, I hope you don't mind. Not that I have a choice....my "drafts" folder is full of recipes for sweets and baked goods and at the risk of you you thinking that's all I eat, a dinner recipe must be thrown in the mix.
Savory stuffed sweet potatoes are a "thing" I discovered about 2 years ago and I really wish I had sooner because they make for such an easy weeknight meal. These would have been a great go-to for my college days when I needed dinners that could be made ahead and make for great leftovers. You can really make this recipe as simple as you like - the sweet potatoes can be roasted in the morning while you get ready for work - all you do is throw them in the oven - and then reheated for dinner. You can certainly throw a few uncooked chicken breasts into a crock pot along with the honey chipotle sauce ingredients and have that waiting on you in the evening as well - I'd perhaps double the sauce ingredients if you go the crock pot route so that your chicken stays juicy and you have plenty of sauce. It's smokey chipotle flavor pairs deliciously with the honey and only gets better as the flavors marry.
I'm throwing in a recipe for kale chips as a side because they are quick and easy, plus the crunch is a nice texture contrast to the creamy, saucy potatoes. Mine chips are seasoned simply with salt and pepper, but you could get a little cray cray and add some cayenne for heat or even a sprinkle of smoked paprika. Either way, they are so addicting that they won't be on your table for long!
Chipotle Chicken Stuffed Sweet Potatoes with Kale Chips
- 4 medium sweet potatoes
- 2 cups pulled or shredded cooked chicken breast
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 chipotle pepper canned in adobo sauce minced, plus 1 teaspoon adobo sauce
- ½ cup low sodium ketchup
- 1 tablespoon low sodium Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons bourbon optional
- ¼ cup water
- 1 bunch of kale washed and torn into bite-sized pieces (about 4 cups)
- 2 teaspoons olive oil
- ¼ teaspoon coarse salt
- ¼ teaspoon freshly cracked black pepper
- 1 cup shredded chipotle cheese
- Preheat oven to 375. Place washed sweet potatoes on a greased pan and roast for 75-90 minutes, turning occasionally until tender. Remove from oven and cool under foil for 10 minutes before cutting open.
- While the sweet potatoes cook, make the sauce for the chicken. Heat olive oil in a medium saucepan on medium heat. Add the minced garlic and cumin, stir for 30 seconds. Add the chipotle pepper with sauce, ketchup, Worcestershire, vinegar, honey, bourbon and water. Stir well to incorporate. Bring to a simmer over medium heat, reduce heat to low, and simmer for 10 minutes. Add the shredded chicken and stir to heat through. Keep warm until the sweet potatoes are ready by covering the pot and keeping over your burner on the lowest heat setting.
- During the last 15 minutes of the sweet potatoes roasting, bake the kale chips in the oven at 375. Place the torn kale on a baking sheet. Drizzle with olive oil and sprinkle with the salt and pepper. Toss to coat. Bake on a rack above the sweet potatoes for 15 minutes, stirring every 5 minutes to help them crisp evenly.
- Dinner assembly: Split the sweet potatoes at the top and fluff the inside with a fork. Place ½ cup of chicken in chipotle sauce in each sweet potato and top with ¼ cup cheese. Place under the broiler for 2 minutes or until cheese melts. Serve immediately with a side of kale chips.