Baked Stuffed Sweet Potatoes

I got the idea for the recipe from the The Master's Hammer and Chisel Program meal plan recipes. That version has a Mexican flavored twist to it, but I left out the beans, cumin, coriander, and cilantro, using spices my family and I prefer more.

The Master's Hammer and Chisel program uses the same meal plan as the 21 Day Fix, with the color coded, portion control containers.

The beauty of this recipe is it's versatility, and adaptability to any flavor palate using herbs and spices specific to your taste.  Also, it was quick to make, because I had cooked a big batch of my Everything Chicken on Sunday night, to have on hand for the week. I served these with a side of my Garlic Chili Roasted Broccoli. Enjoy. Drop me a comment if you make this recipe!

Makes 2 Servings
Container equivalents per serving:
1 red
1 yellow
1/2 green
1 tsp

INGREDIENTS
2 small sweet potatoes
1.5 cups shredded chicken - already seasoned (can substitute cooked white or black beans for the chicken, to make this dish vegan)
2 cups raw spinach, sauteed in 1 tsp olive or coconut oil and one clove minced garlic
1 dash sea salt
pepper to taste

DIRECTIONS
1. Preheat oven to 400 degrees.
2. Bake sweet potatoes for 35 to 45 minutes or until tender. Cut sweet potatoes almost in half lengthwise.
3. Scoop out some of the inside of the cooked sweet potato and place in a mixing bowl.
4. Add warmed chicken (or beans) to the bowl, sauteed spinach, salt, pepper, and any other spices you'd like, and mix ingredients together.
5. Scoop mixture into each sweet potato.
6. Serve immediately.

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