If you like spicy foods, then you’re going to LOVE this recipe, even if you aren’t a huge fan of sweet potatoes. The rest of the flavors mostly masks the taste of the sweet potato. The benefit of using the sweet potato as the base adds a great deal of nutritional value, such as fiber, vitamin c and antioxidants, so definitely give it a try even if you’re a little weary!
8 sweet potatoes
3 boneless chicken breasts, cooked and shredded (2 tablespoons of coconut oil for cooking and salt and pepper to taste)
2 tablespoons fresh lime juice
2 cloves garlic, minced
1/4 cup hot sauce
1/3 cup coconut oil
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
2 cups of spinach
5 ounces white cheddar cheese, grated
cilantro, chopped (for garnish)
*sea salt and coconut oil for pre-cooking the sweet potatoes
Preheat oven to 350 degrees.
Clean the sweet potatoes and poke with a fork in several locations. Cover each sweet potato with a thin layer of coconut oil and sprinkle with a little sea salt. Bake for roughly 55 minutes or until the potatoes are tender.
While the potatoes are baking….
In a separate mixing bowl, combine lime juice, garlic, hot sauce, 1/3 cup of coconut oil, cayenne pepper, oregano, cumin, chili powder and salt. Set aside.
Thoroughly cook chicken in a skillet using 2 tablespoons coconut oil and salt and pepper to taste.
In a separate small skillet, wilt the spinach over medium heat.
Add the cooked chicken and spinach to the sauce mixture from above.
Once the potatoes are done cooking, remove from the over and split open. Adjust the oven to 400 degrees.
Distribute the mixture evenly amongst the potatoes. Sprinkle the shredded cheese on top. Place back in the over for 5-10 minutes or until the cheese is melted.