Chipotle Chicken Stuffed Sweet Potatoes with Kale Chips
Sweet potatoes meet savory when they are stuffed with a spicy sweet honey chipotle BBQ sauce and topped with chipotle cheddar cheese. These make great leftovers and are the perfect pairing for a side of kale chips!
Course: Main Course
Keyword: Chipotle chicken stuffed sweet potato
Servings: 4Sweet Potatoes
4medium sweet potatoes
2cupspulled or shredded cooked chicken breast
1chipotle pepper canned in adobo sauceminced, plus 1 teaspoon adobo sauce
½cuplow sodium ketchup
1tablespoonlow sodium Worcestershire sauce
1tablespoonapple cider vinegar
1bunch of kalewashed and torn into bite-sized pieces (about 4 cups)
¼teaspoonfreshly cracked black pepper
1cupshredded 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.
*We just made enough kale chips for two the first night we ate the sweet potatoes and made another fresh batch for our 2 leftover potatoes. Feel free to make extra chips if you are serving all four potatoes!