INGREDIENTS

3 medium sweet potatoes

3/4 pound boneless skinless chicken breast about 2 small

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 cups spinach half a 10oz bag

Greek yogurt for flavour topping

chopped cilantro for garnish

INSTRUCTIONS

– Preheat your oven to 350 degrees.

-Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender.

-Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper.

-Place in the oven with the potatoes and bake for 25 minutes.

-Allow to cool and shred the chicken with a fork or your hands.

-When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

-In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

-Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave).

-Toss the spinach and shredded chicken together, set aside and keep warm.

-Turn the oven up to 400 degrees.

-Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (reserve the remaining flesh, for another use) and place in a baking dish.

-Brush the skins with with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp.

-While the skins bake mix the spinach, chicken and chipotle sauce together.

-Remove skins from the oven and stuff with the chicken mixture, top with Greek yogurt and bake for 10 minutes or until the skins are hot and crisp.

-Serve with fresh chopped cilantro and greek yogurt if desired.

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