Loaded Sweet Potato

Published on December 4, 2015 | By |
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This is a sweet, salty, smoky dish. This recipe can be adapted to most anyone’s taste preferences, making it a perfect meal for a large group. The glorious part of this dish is each bite is little different from the last and despite the uniqueness of the ingredients they all work together. If you’ve ever seen sweet potato and chipotle ranch on a menu and thought “oh heck yes” then you’ll love this dinner.

The idea for this recipe came from a client’s request for a loaded potato dinner but with a healthy sweet potato twist. So I brainstormed all of my favorite things to eat with sweet potatoes. This list got pretty extensive (things got weird- marshmallows were involved… it was sticky).  Once I narrowed down the list to a tex-mex style, I took all the ingredients and loaded into one sweet potato and this beauty emerged.

Tl Dr: Glorious sweet and spicy flavor combinations. If you like sweet potatoes you will love this

Pros:

Quick and easy make ahead prep

Paleo-ish

Crowd pleaser

Easily reheated

 

Ingredients

  • 3 small sweet potato
  • 1 adobe chipotle pepper
  • 1 cup greek yogurt
  • honey, to taste
  • 2 cups brussel sprouts, stemmed, trimmed and sliced in half (alternatively, you can used cooked broccoli or broccolini)
  • 1 lb chicken breast
  • paprika
  • barbecue sauce
  • 1 can spiced black beans, drained and heated
  • 1/4 cup chives, thinly sliced
  • 1/3 cup pecans, chopped
  • optional: 1/2 cup shredded cheese (recommended: pepper jack)

Instructions

  • 1. Preheat oven to 400 degrees. Pierce potatoes with fork multiple times and place on a roasting pan. Cook for 30-60 minutes, until the potato is easily pierced with a fork
  • 2. In a food processor blend together adobe chipotle pepper, yogurt, a touch of honey and salt. Taste and add more seasoning to taste. If you don’t have a food processor you could finely chop the pepper and whisk the ingredients together in a bowl.
  • 3. In a large roasting pan mix together brussel sprouts, oil, salt and pepper. Roast for 15-20 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
  • 4. Season chicken with paprika, salt and pepper. Heat an oven safe pan on the stove over medium high heat. Sear both sides of the chicken then put it in the oven. Cook for 10-15 minutes until internal temperature reaches 165. Take out of the oven and baste with Barbecue sauce. Alternatively, you could barbecue the chicken.
  • 5. Once the potato is ready take it out of the oven and cut it in half long ways. Use the potato as your base top the potato with cheese, beans, chives, chicken, brussel sprouts and pecans. Then drizzle the stuffed potato with chipotle sauce and barbecue.
  • Servings : 3
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