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Simple Recipes for Every Day

Loaded Sweet Potato with Chipotle Cashew Cream

three Stuffed sweet potatoes with cashew cream, avocado and micro greens
  • Serves: 4
  • Prep Time:  10 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 4 medium garnet red sweet potatoes
  • 4 cups grilled or roasted chicken, shredded
  • 2 tbsp olive or coconut oil
  • 4 cups loosely packed kale, stems removed and roughly chopped
  • 1 medium onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1 avocado
  • chipotle cashew cream
  • fresh cilantro

Method

  1. Preheat oven to 325°F. Using a fork puncture a couple holes into the sweet potatoes and line them on a baking sheet. Cook the sweet potatoes for 60-75 minutes or until they can be pierced with a fork.
  2. While the sweet potatoes are almost done cooking, heat the oil in medium skillet. Add kale and onions and stir until coated with oil. Allow to cook at medium to low heat until onions and kale are tender, stirring occasionally. Add garlic and salt and cook for 2 more minutes.
  3. Using a sharp knife, make a long cut into the sweet potato and pull open. With a fork, fluff the inside of the sweet potato and begin to add the toppings. Start with the kale and onion mixture, then add chicken, sliced avocado, cilantro and chipotle cream. Serve hot and enjoy!