A Pinterest Success Story

In our household, it is rare that Pinterest recipes turn out as good as they look in photos.

I finally found an exception (and have cooked it three times since then)

Chicken and kale stuffed sweet potatoes

The original recipe was found here, but I tweeked it a little bit here and there by adding kale and jalapeños instead of chipotle peppers and spinach.

Also, pictured is cilantro lime quinoa, which is a staple in our home.

2 sweet potatoes

2 boneless skinless chicken breasts

1/4 cups olive oil

2 tablespoon fresh lime juice

2 cloves garlic, minced or grated

2 chopped jalapeño peppers, minced

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoons chili powder

salt and pepper

2 (half a 10oz bag) cups kale

5 ounces monterey jack cheese

chopped cilantro

greek yogurt

Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

In a medium size bowl combine the olive oil, lime juice, garlic, jalapeno peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the kale. Toss the kale and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place in a baking dish. Brush the skins with with a little of the sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the kale, chicken, and sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

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