Last week, I made the most delicious baked sweet potatoes OF LIFE. Seriously. OF LIFE. That's not an exaggeration.
I saw a recipe on Pinterest and got inspired to make my own kind of thing - and it is the best darn recipe, ever. Don't believe me? Just ask Amanda.. she asked me to make them again this week because they were just THAT amazing.
Now because I'm a terrible blogger, I forgot to take pictures of the first couple steps - because, really... I wasn't planning on doing a recipe until part-way through. My bad.
Here are the ingredients you'll need:
- 4 medium sweet potatoes
- 3 small boneless skinless chicken breast
- 3 teaspoons of olive oil
- 1 clove of garlic, chopped
- 1 teaspoon sriracha spice
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon roasted garlic & peppers spice
- 2 teaspoons italiano spice
- 1 cup of spinach
- green onion (however much you prefer)
- goat cheese
You can use different spices, these are just some of my 'go to' spices in my cupboard.
Sidenote: I'm lactose intolerant, which is why these are made with goat cheese, but I'd suggest making these with white cheddar or mozarella. And you could dip them in greek yogurt and salsa.
So the process for making these delicious little bites of heaven is kind of lengthy. But I promise you that at the end of this rainbow there MOST DEFINITELY is a pot of gold, and your tastes buds will thank me. You're welcome in advance.
Go ahead and preheat your oven to 350 degrees. You will need a real oven for this, folks. Don't use an easy-bake oven.
Wash those sweet sweet sweet potatoes and prick all kinds of little holes all over them with a fork.
Place the potatoes in the oven and bake for 50-60 minutes (or whatever feels right).
Place your chicken in a baking dish and rub with 1 teaspoon of olive oil, sriarcha spice, roasted garlic & pepper spice, salt, and pepper. Now put that tender chicken in the oven with the potatoes and bake for 25 minutes.
While your chicken and sweet potatoes are cooking - chop up your green peppers and your garlic.
Let that chicken cool down a bit - cause it's hot, duh...
When the sweet potatoes are done, cut them in half and, again, let them cool down. Nobody needs to get burnt fingers during this process.
Combine the rest of the olive oil, garlic, italian spice, dash of salt and pepper. Set aside.
Toss the spinach in a frying pan and wilt it down. It should look like this.
That line of red stuff is kind of my secret ingredient... which I didn't list above. This is what I put in there:
Now mix, mix, mix.
Turn the oven up to 400 degrees. Lets heat this baby up.
Scrape the sweet potato out of the peel, leaving a medium size layer of delicious potato inside with the peel so that it can stand up on its own... put those babies on a baking sheet. Brush the them with a bit of the olive oil mixture and bake for 5-10 minutes.
Take the potatoes out of the oven and stuff them with the chicken mixture, top with goat cheese (or shredded cheese) and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp.
Annnnnd now I have delicious lunches for the week. Yum.
Let them cool down a bit (so you don't burn the roof of your mouth), and enjoy.