Mexican Chicken Stuffed Sweet Potatoes
There are all sorts of lovely sweet potato displays in the grocery stores right now. I know they're in season, and I also know they're delicious AND nutritious! I don't stand a chance of getting Sean to eat an actual "sweet potato" so I must find sneaky ways of bringing them to the table. These Japanese Yams were the perfect cover! They taste like sweet potatoes, but from the outside (and inside somewhat…) look like Russets or regular potatoes. I am a believer now. They're less sweet than regular garnet yams or sweet potatoes, but silky smooth and still have a little sweetness to them. They were really quite nice with the smoky chipotles I used here. If you are like me and like spicy food, I would up the chipotle count, or simply add in some of the spicy sauce they're in. I will say that there is sugar in the sauce though, so I just rinsed mine off to get away from that. I kept mine less spicy for Liam, and figure I can always add heat at the table with my wonderful array of hot sauces. : ) This recipe would work with any potato, or even any meat. Leftover or a store-bought rotisserie chicken would make the whole process even faster. Play around and see what makes you happy.
- 2 sweet potatoes (I used the Japanese variety- they're less sweet, but any variety would work.)
- 1 1/2 pounds of boneless/skinless chicken thighs
- 1 tbsp olive oil
- 1/2 bunch cilantro
- 1 bunch scallions
- 4 cloves of garlic
- 1 small red onion
- 3 chipotles, scraped clean of abode sauce, minced
- 1 pint of cherry tomatoes
- 1 head of kale
- Salt and pepper to taste
Preheat the oven to 350 degrees F. Poke holes all over the sweet potatoes with a fork and place them on a baking sheet in the oven.
Separate the stems and the leaves from the cilantro. Roughly chop the stems and set the leaves aside.
Separate the white and green parts of the scallions. Thinly slice the white parts and set the green tops in the pile with the cilantro.
Mince the garlic.
Cut the red onion in a small-dice.
Place the chicken thighs in an oven-safe pan. Toss in the olive oil, cilantro stems, white scallions, garlic, and chipotle.
Mix it all together and place in the oven with the sweet potatoes for 45 minutes.
When the timer goes off, shred the meat with two forks, leaving everything in the pan.
Roughly chop the kale, leaving off the tough bottom stems. (I save them for my juicer.) Slice the tomatoes in half.
Stir the kale and the tomatoes into the chicken mixture and return to the oven for 15 minutes.
Pull the potatoes from the oven at this point and set on the counter to cool.
Give the cilantro leaves and scallion tops a good chop.
Once cool enough to touch, slice the sweet potatoes in half lengthwise.
Scoop the insides from the potatoes. Make sure to leave enough meat around the shell that it holds up when you stuff it.
(I decided at this point to make "mashed potatoes" with mine and added them plus some coconut oil (1 tbsp) to the mini food processor. You could also put them in the fridge to cool and eat another day.)
Pull the chicken mixture from the oven. If the tomato haven't broken down all the way, just give them a little squash with the back of your fork to get the juices out.
Season with salt and pepper. Stuff the shells with the chicken and eat them right away! I chose to pick mine up and eat them like tacos, while Sean and Liam ate theirs the civilized way and used forks. To each their own… Enjoy!