I cook with sweet potatoes all the time. I love them just about any way you can throw them at me. Baked sweet potatoes are a superfood side dish that compliments any meal, but sometimes just gets tossed to the side. Why not make it the star by stuffing it with a satisfying mix of smokey chicken and black beans? Feel free to use leftover chicken or store bought rotisserie to save some time. As if that’s not enough lets top it with a cool, creamy cream sauce bursting with lime and mint. A healthy weeknight dinner you’ll love and you’re diet will too.
RECIPE: makes 4 potatoes
4 medium sweet potatoes
2 cups chicken, shredded
2 tablespoons olive oil
1/4 cup scallions
1 can black beans, washed and drained
Juice of 1 lime
1 tablespoon mint
2 teaspoons chia seeds
1 clove garlic, minced
1 teaspoon chili powder
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salt + pepper to taste
Creamy Mint Sauce:
1/2 cup sour cream, fat free
2 tablespoons lime juice
2 tablespoons mint, finely minced
1 teaspoon black pepper
METHOD:
1. Preheat oven to 350 degrees. Bake potatoes for 30-35 minutes until soft, and can easily be pierced with a fork.
2. Pull apart and shred chicken or cut into small chunks. Heat olive oil over medium-high heat. Add spinach and scallions. Cook for 2-5 minutes stirring frequently. Toss in garlic and cook until fragrant, Add beans, chicken, and all remaining ingredients. Reduce heat to low and cook an additional 5-7 minutes, or just until chicken is warmed through. Remove from heat.
3. Make the sauce by stirring together all ingredients in a small bowl. Refrigerate until ready to serve.
4. Transfer cooked potatoes to a large platter or plate. Slice down the center, and add filling until just spilling over the top. Top with cream sauce, scallions, and mint for garnish. Serve immediately. 
