Smoky Chipotle Chicken-Stuffed Sweet Potatoes

Start to finish: 1 hour 15 minutes
Makes: 4

Ingredients
4 medium or large sweet potatoes, washed and dried
1 can chipotle chilis in adobo sauce
2½ tablespoons brown sugar, unpacked
Juice of 1 medium lime, about 2 tablespoons
1 cup cooked chicken, shredded
1 cup canned black beans, drained and rinsed
½ cup red onion, diced and divided
¼ cup fresh cilantro, chopped
1 cup sour cream (full fat preferred)

Method
Heat oven to 425 F. Place sweet potatoes on a lined baking sheet and bake on the middle rack for 40–45 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Reduce oven temperature to 350 F.

As potatoes are baking, prepare the sauce by finely chopping 1–2 of the chipotle chilis according to your taste preference. Reserve the remaining adobo sauce in the can and add to a small mixing bowl. Stir in brown sugar and lime juice. Set aside.

Prepare the stuffing by shredding the chicken and adding to a large mixing bowl. Add black beans, red onion and adobo sauce mixture. Fold together until the chicken is fully coated and all ingredients are well-combined.

Once the sweet potatoes are done baking, allow to cool slightly before slicing lengthwise to open. Use a fork to roughly scrape the inside of the sweet potatoes, and then add in the smoky chipotle chicken mixture. Return to oven for 5–10 minutes, or until the chicken and beans are heated through.

Remove from oven, amd then top with chopped cilantro, additional black beans, additional red onion and sour cream. Squeeze a lime wedge over the stuffed sweet potatoes just before serving.

Notes: Sweet potatoes are less starchy and higher in moisture than russet or Idaho potatoes. This means you may need to shorten your baking time or prepare for a softer texture when stuffing the filling. If your potato skins break apart, don’t fret. Remove the sweet potato from the skin and convert the recipe to a bowl for serving.