This recipe came to us in a sort of unexpected way. We had been searching for new side dish options to incorporate into a Thanksgiving menu – because, obviously, Thanksgiving has needed a bit of a refresh for a while now – and this one definitely stood out. We loved that it seemed to be the perfect recipe for a bigger group. #1) because it didn’t seem overly labor-intensive, and #2) because it was a one-and-done type of side. It’s really as easy as divvying out one half of a sweet potato to each person, and enjoy! Anyways, after testing and tasting this recipe, it was an obvious winner!
The flavors speak for themselves 100%. The sweetness from the sweet potatoes really balances well against the savory aspects of the chipotle chicken & garbanzo bean mixture. Then with the cheese on top…well, that just makes it extra delicious. We’d definitely consider this a recipe anyone would love. And crazily enough, it’s just as good reheated the next day, so don’t worry about having leftovers.
Chipotle Chicken Sweet Potato Skins
Ingredients
- 3 medium sweet potatoes
- 1 rotisserie chicken, shredded
- 1 can (14 oz) chickpeas, drained
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, minced or grated
- 2-3 chipotle chilies in adobo, chopped
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- zest of 1 lime
- kosher salt and black pepper
- 2 cups baby spinach, roughly chopped
- 1 cup shredded white cheddar cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 425 degrees F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.
- At the same time, place the shredded chicken and chickpeas in a baking dish. Add the olive oil, garlic, chipotle chiles, chili powder, onion powder, oregano, cumin, lime zest, and a pinch each of salt and pepper, gently toss to coat. Transfer to the oven and bake 15 minutes. During the last 5 minutes of cooking, scatter the spinach over the chicken and cook 5 minutes, until wilted.
- Shred the chicken using 2 forks, then toss with the chickpeas, spinach and any oil left in the baking dish.
- Scrape the sweet potato flesh out of the peel, leaving 1/2 inch thick layer of sweet potatoes. Brush the skins with a little olive oil and bake for 5 minutes, until crisping. Remove skins from the oven and stuff with the chicken. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted. Serve with fresh cilantro and greek yogurt, if desired.
