Savory Ground Chicken and Spinach Stuffed Sweet Potatoes with a Maple-Balsamic Glaze

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce them several times with a fork.

Place them on a baking sheet and bake for 45-50 minutes, or until tender. While the sweet potatoes are baking, heat a large skillet over medium heat and add 1 tablespoon of olive oil.

Once the oil is hot, add 1 pound of ground chicken 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 for an additional 2-3 minutes, until wilted. Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

In a small bowl, whisk together 2 tablespoons of maple syrup and 1 tablespoon of balsamic vinegar to create the glaze.

Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Cut each sweet potato in half lengthwise and scoop out a small portion of the flesh to create space for the filling.

Mix the scooped sweet potato flesh into the ground chicken mixture. Spoon the chicken and spinach mixture into each sweet potato half, then drizzle the maple-balsamic glaze over the top.

Return the stuffed sweet potatoes to the oven for an additional 10 minutes to warm through. Serve warm, garnished with chopped fresh parsley if desired.