Chipotle Chicken Sweet Potato Skins

Ingredients

• 3 medium sweet potatoes
• 2 small boneless, skinless chicken breasts, shredded and cooked
• 1/4 cup olive oil
• 2 Tablespoons lime juice
• 2 cloves garlic, minced or grated
• 3 whole chipotle pepper, minced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 teaspoons chili powder
• salt and pepper
• 2 cups spinach
• 5 oz. sharp white cheddar cheese, grated

Preheat oven to 350 degrees F. 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. Allow to cool and cut in half.

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

Turn the oven up to 400 degrees F. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside the peel and place in a baking dish. Brush the skins 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 shredded cheese and bake for 10 minutes.