Savory Ground Chicken and Spinach Stuffed Sweet Potato Skins with Spicy Yogurt Drizzle
This unique recipe features roasted sweet potato skins filled with a savory ground chicken and spinach mixture, topped with a zesty spicy yogurt drizzle. It's a delightful twist on traditional stuffed potatoes, perfect for busy weeknight dinners!
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Preheat your oven to 400°F (200°C). Wash and dry 2 large sweet potatoes, then pierce them several times with a fork.
Bake the sweet potatoes in the preheated oven for 45-50 minutes, or until tender. While the sweet potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add 1 pound of ground chicken to the skillet and cook for about 5-7 minutes, breaking it apart with a spatula until browned and cooked through.
Stir in 2 cups of fresh spinach and cook until wilted, about 2-3 minutes. Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and scoop out some of the flesh, leaving a thin layer to maintain the structure of the skins.
Mix the scooped sweet potato flesh into the ground chicken and spinach mixture. Spoon the filling back into the sweet potato skins, packing it in generously.
Return the stuffed sweet potato skins to the oven and bake for an additional 10-15 minutes until heated through.
While the stuffed potatoes are baking, prepare the spicy yogurt drizzle by mixing 1/2 cup of plain Greek yogurt with 1 tablespoon of sriracha, 1 teaspoon of lime juice, and a pinch of salt.
Once the stuffed sweet potatoes are done, remove them from the oven and drizzle the spicy yogurt over the top.
Serve warm and enjoy!
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