Submitted by: Isabel De Los Rios
Prep Time: 5 Minutes
Cook Time: 55 Minutes
Servings: 2
Sweet potatoes + chicken and cheese? Yes, please!
sea salt & black pepper to taste
garlic powder to taste
dried basil to taste
6 oz. cooked chicken
1 oz. parmesan cheese
2 med. sweet potato
1/2 tbsp. extra virgin olive oil
1/2 tbsp. butter
2 c. spinach
Preheat oven to 400ºF.
Wash sweet potatoes with a kitchen rag or vegetable brush. Poke sweet potatoes with a fork a couple of times, and coat with olive oil using a spray bottle or your hands. Bake sweet potatoes for 45 minutes to an hour, until soft.
Melt butter in a pan, add spinach and seasonings, and sauté until cooked and spiced to taste.
When sweet potatoes are soft, remove them from the oven and let cool for a few minutes. Cut an opening in the top of each potato, lengthwise, and push on both ends to open them up a bit. Remove some of the guts from the sweet potatoes to create space for 1 cup of sautéed spinach per potato. Now, add about 3 ounces of shredded chicken to each sweet potato on top of the spinach. Top each with about ½ ounce of parmesan cheese (optional).
Return potatoes to the oven for 5-10 minutes to incorporate flavors and melt cheese.
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