Chipotle Chicken Sweet Potato Skins

I absolutely love these.  I always try to make an extra potato to heat up for lunch the next day.  They are just the right amount of spicy to give you that little kick with the slight sweetness of the sweet potato to even it out.  I always save the sweet potato that gets scooped out and eat it as a side with my lunches that week or make a batch of sweet potato pancakes.  Since this recipe only uses a few chipotle peppers, I separate the extras into snack bags (2-3 peppers in each bag) and freeze them for the next time I need them.

Reposted from Half Baked Harvest


  • 3 medium sweet potatoes
  • 3/4 pound (about 2 small) boneless skinless chicken breast
  • 1/4 cups olive oil
  • 2 tablespoon fresh lime juice
  • 2 cloves garlic, minced or grated
  • 3 whole chipotle pepper, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • salt and pepper
  • 2 (half a 10oz bag) cups spinach
  • 5 ounces sharp white cheddar cheese, grated
  • greek yogurt or sour cream, for serving


Preheat your oven to 400 degrees.  Wash your sweet potatoes and poke with a fork a few times on one side.  Place straight on the oven rack with a piece of tinfoil on the rack underneath to catch the juice that drips out.  Bake for about 60 minutes, or until tender and juice is bubbling out of the fork holes.

Pound chicken breasts out to make sure they are a uniform thickness, season with salt and pepper, and place in a glass baking dish and bake in the oven with the potatoes for the last 20-25 minutes of baking time. Remove chicken and sweet potatoes and let cool while you prepare the sauce.

Combine olive oil, lime juice, minced garlic, chopped chipotle peppers, oregano, cumin, chili powder, salt and pepper in a medium sized bowl.  Stir and set aside. 

Cut sweet potatoes lengthwise and scoop out the majority of the inside, making sure to leave a thin layer of sweet potato on the skin and place in a glass baking dish or on a roasting pan.  Store sweet potato 'meat' for a later use.  Brush with sauce and place back in the oven for a few minutes while you wilt the spinach, reserving the rest of the sauce.

Shred cooled chicken with two forks on a cutting board.  The chicken may not be 100% cooked through but it will finish cooking in the pan with the spinach and in the last few minutes in the oven.

Heat 1 tbsp of olive oil or refined coconut oil in a large pan over medium heat and add a few handfuls of spinach at a time until wilted.  Add shredded chicken and remaining sauce and mix until well coated. 

Remove sweet potatoes from oven, top with chicken and spinach mixture, top with cheese and pop them back in the oven until cheese is melted, about 5 minutes.  Serve immediately and top with plain greek yogurt or sour cream.