Fall, Baby Fall

Well, it's that time of year again. Does anyone else feel like this year has flown by? Living in Texas I consider it fall when temps. stay in the low 90s and 80s. I also know fall is right around the corner or is here when everyone starts having their babies. Fall is by far, hands down, my favorite cooking season of the year. There's just something a little extra special about the flavors of fall; apples and cinnamon, pumpkin and nutmeg, and so many other warm flavors. Recently I cooked up some sweet baked potatoes for dinner and added, what I think, is the best sweet potato filling. When I first found a similar recipe my husband and I were a little hesitant but intrigued at the same time. I always know when a recipe is a winner when my husband is ready to literally lick his plate clean. This recipe is also what I like to refer to as a "dump" recipe; I go through my fridge, see what kind of veggies are in there and use what I have. So with out further adieu, Chipotle Chicken Southwestern Baked Sweet Potatoes.

 

What  You Need:

 

1 sweet potato per person

 

For the Chicken (serves roughly 6):

3/4 lbs Chicken breast

1/4 cup Olive oil

2 tbsp Fresh lime juice

2 Cloves of garlic, minced

1 6 oz can Chipotle chilies in adobo sauce

1 tsp Dried oregano

1 tsp Cumin

Salt and pepper

 

Potato Stuffing (Personal desired about of each ingredient):

(this can all be varied depending on what you have in your fridge)

Bell pepper, diced

Red or white onion, diced

Chili powder

Paprika

Cumin

Salt

Black Beans, drained

Corn, drained

Jalapeno

Scallions, Cilantro or Green Onion

Cheese

 

What to Do:

 

1. Wash and scrub sweet potatoes, dry with towel and wrap in foil. Put potatoes in a crockpot and if you're going to be gone for longer than six hours put temp on low or if you have less that 6 hours put them on high. The microwave works too for faster results.

 

2. When you're ready to start dinner, in a medium bowl mix olive oil, lime juice, garlic, chipotle peppers in adobo sauce, oregano, cumin, chili powder, and a pinch of salt and pepper. Set aside.

 

3. In a skillet add a tbsp of oil and heat. Add chicken and flavor with salt and pepper. Once cooked through place on a cutting board and shred. Toss chicken in the chicken sauce and set aside.

 

4. Drain any juices left in the skillet and return skillet to medium heat. Saute peppers, onions, jalapeno, chili powder, paprika, cumin, and salt.

 

5.  While the veggies are cooking open and drain black beans and corn. Add to skillet and warm.

 

6. Once all veggie ingredients are warmed, remove chicken from sauce and add to skillet. Turn off heat and cover skillet.

 

7. Remove sweet potatoes from crockpot and cut as desired. Spoon filling on top of potato and top with scallions, cilantro or green onion, cheese, and sour cream.

 

8. Enjoy!