“Cheesy” Chipotle Chicken Twice Baked Sweet Potatoes are about to be a new favorite comfort food! A chipotle dairy free “cheese” sauce is mashed with baked sweet potatoes, and then baked again with tangy flavorful shredded chicken. This Paleo and Whole30 dinner is a great option for game day, or just for a healthy dinner.
It’s January, and we’re all trying to cleanse from the sugar laden holidays. Or at least most of us are. It’s also cozy, sit by the fire, cold weather, fun football season too. A perfect excuse for “Cheesy” Chipotle Chicken Twice Baked Sweet Potatoes.
Let’s talk about these loaded twice baked sweet potatoes. These happened the other day when I was absolutely sure I never wanted to eat another piece of cheese or have an ounce of sugar. I declared that I was definitely committing to another round of Whole30, and I wanted to get started ASAP. The boys in my house also wanted some football food. Guess what? You can definitely make football food in the healthiest of ways.
I started with the family favorite Air Fryer Buffalo Cauliflower Bites, and then I also played with this new recipe: “Cheesy” Chipotle Twice Baked Sweet Potatoes. It was a good day for all!
How to make “Cheesy” Chipotle Chicken Twice Baked Potatoes
We start this recipe by prepping the potatoes. Pierce with a fork and roast in the oven for 40-50 minutes (this will depend on the size of the sweet potatoes.
While the potatoes are baking, we make the most amazing dairy free “cheesy” sauce!!! I am absolutely obsessed with this sauce. You will need some soaked raw cashews and a blender or a food processor. We blend together with chicken broth, nutritional yeast (this gives us a cheesy flavor without the dairy), chipotle spice powder, cumin, lime juice, apple cider vinegar, a bit of cilantro, and salt. It creates a creamy thick sauce with so much flavor!
You will also have time to start the chicken as well while the potatoes roast. I used the skillet to cook my chicken, but you can also have pre-cooked shredded chicken as well! I added in a few seasonings, apple cider vinegar (this is my go-to when I want to pack a tangy punch), and some tomato paste.
Once the potatoes are ready, slice in half and scoop out most of the flesh. Add the potato flesh to a big bowl, and pour in most of the cashew chipotle cream sauce we created. We will mash this altogether, creating a super yummy sweet potato mash. Spoon this mixture back into the potato skins, and top with the shredded chicken. Roast for another 15-20 minutes. Voila!!!
I drizzled some more of the cashew cream sauce on top, and also added in green onion and fresh cilantro. Oh, and topped with guacamole. Soooooo good you guys!!
As much as I loved this recipe, time wise, it does take longer than most of my recipes. Specifically because of the long bake time of the baked sweet potatoes. So I will offer a few shortcuts…
- You could pierce the potatoes and place in the microwave for 5-8 minutes as opposed to baking in the oven. Then proceed with baking in the oven.
- Another option to make this recipe easy is to get pre-cooked shredded chicken. Or a rotisserie chicken!
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"Cheesy" Chipotle Chicken Twice Baked Sweet Potatoes
- 3-4 large sweet potatoes
- 1 tbsp avocado oil or olive oil
- 1 lb chicken breast*
- 1 cup raw cashews**
- 2/3 cup chicken broth or water
- 1/4 cup nutritional yeast
- 2 tbsp lime juice
- 2 tbsp apple cider vinegar divided
- 4 tsp chipotle spice powder divided
- 3 tsp cumin divided
- 1/2 tsp kosher salt
- 1 clove garlic minced
- 3 tbsp fresh cilantro + more to garnish
- 1 tbsp tomato paste
- 1/2 cup guacamole for serving
Preheat the oven to 425 degrees. Prepare the potatoes by making piercing with a fork (about 5-7 per potato). Rub each potato with oil. Place on a baking sheet and move to the oven. Bake for 45-50 minutes (depending on oven). Lower the temperature to 400.
While the potatoes are baking, make the sauce: in a food processor or blender, blend cashews, broth, nutritional yeast, lime juice, 1 tbsp apple cider vinegar, 2 tsp chipotle spice, 1 tsp cumin, salt, garlic, and cilantro. Blend until smooth, pausing to scrape down the sides with a spatula when needed.
Now make the chicken. You can either bake in an oven at 350 for 25 minutes, then shred. Or use a skillet that is coated with oil, and saute for about 5 minutes per side (or until no longer pink). Once chicken is cooked, shred with a fork. Sprinkle with reamining chipotle spice and cumin. Whisk together the apple cider vinegar and tomato paste, pour on top of the chicken and stir.
Once the potatoes are baked, remove from oven. Slice in half, and scoop out the flesh of the sweet potatoes (leaving a small rim around the potatoes, about 1/4 inch). Place the flesh in a large bowl, and pour in 3/4 cup of the "cheesy" sauce. Mash or beat until smooth and the potatoes are nice and creamy. Spoon the mixture back into the potato skins, evenly distributing the mixture.
Place a few tablespoons of shredded chicken on top of the potatoes. Transfer the potatoes back to the oven. Bake for another 15-20 minutes. Remove and garnish with cilantro, green onion, and guacamole.
*If you use pre cooked chicken (from a rotisserie or other source), you will need about 2.5 cups shredded chicken.
**Be sure the raw cashews have been soaked in hot water for at least 15 minutes. You can also soak in regular water overnight. Drain the water when ready to use.
Hannah Kerstetter says
So yummy! Easy to make-although getting the flesh out of the potatoes was annoying! 🙂 Great for leftovers and easy to bring to work and heat up 🙂
Glad you love them, Hannah!!