Chicken & Spinach Stuffed Sweet Potato Skins and Sweet Potato Vinaigrette

  • Serving Size4


    • 4 medium sweet potatoes
    • 4 (4 – 6 oz a piece) boneless skinless chicken breast– cooked and shredded
    • 4 pieces of bacon
    • 2 c of fresh spinach
    • 1 yellow onion, chopped
    • 4 garlic cloves, minced
    • 2 tsp dried oregano
    • 1 tsp dried ginger
    • 1 tsp sea salt
    • 2 -3 T approved oil
    • 3 T balsamic vinegar



    Preheat your oven to 350 F.


    Place your four sweet potatoes on a cookie sheet and poke them with a fork multiple times. Place them in the oven for 50-60 minutes or until they are tender. In a medium pan cook your 4 slices of bacon until crispy and then set aside, leaving the grease in the pan.


    When the sweet potatoes are tender take them out of the oven and carefully cut them in half. Allow them to cool slightly and then scoop out most of the flesh, leave a small lining to keep the skin from tearing.


    Set the flesh aside and place the skins back in the oven for about 5 minutes to get crispy. Meanwhile, add your onions and garlic to the pan that you cooked the bacon in. Saute until the onions start to become translucent.


    Then, add in your spinach and allow it to wilt. Finally add in your shredded chicken and spices and mix together.


    Remove the sweet potato skins from the oven and fill them with the chicken. Sprinkle the bacon on top.


    Finally, to make your sweet potato vinaigrette sauce add ½ cup of the cooked sweet potato flesh along with your approved oil and balsamic vinegar to your food processor and blend until smooth.


    Spoon over the top of the potatoes and serve.

    Recipe adapted from:

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