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Loaded Sweet Potato with Chipotle Cashew Cream

baked sweet potatoes loaded with sautéed kale and onions, chicken, avocado, chipotle cashew cream sauce & cilantro
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 4 medium sweet potatoes, (about 1½ pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 4 cups loosely packed stemmed and roughly chopped curly kale
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 2 cups cooked shredded chicken, warmed
  • 1 avocado, sliced
  • ¾ cup Chipotle Cashew Cream
  • Minced fresh cilantro

Method

  1. Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

  2. Prick each sweet potato 6 or 7 times with a fork, then arrange them on the prepared sheet pan. Bake until tender, about 45 minutes. Let cool for about 5 minutes.

  3. When the sweet potatoes are almost done, heat the olive oil in a medium skillet over medium heat. Add the onion, then cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low, stir in the kale and cook until wilted, another 2-3 minutes. Add the garlic and salt and cook, stirring until fragrant, about 1 minute more.

  4. Using a sharp knife, slit the tops of the potatoes open and fluff the insides with a fork. Top each potato with the kale mixture, chicken, avocado, chipotle cream, and cilantro.