Bourbon Sweet Potatoes
Sweet potatoes and bourbon make good partners. The inspiration for this pairing comes from the 1979 cookbook called Nashville: 200 Years of Hospitality, a collection by the Tennessee Federation of Wom...
Registered dietitian and chef Whitney Reist threw these stuffed sweet potatoes together from leftovers she had in the fridge. There's a million ways to vary this recipe - use arugula or kale in place of spinach, turkey or pork in place of chicken, or any kind of cheese. This recipe is fast, gluten-free, kid-friendly, budget-conscious, and rich in nutrients from the sweet potatoes and greens.
Recipe from her blog, Sweet Cayenne here.
Ingredients
SERVINGS: 4 Serving(s)
- 4 sweet potatoes
- 2 tablespoons olive oil
- 4 cups baby spinach
- 2 cups chicken, cooked and shredded
- 1/2 cup Franks Red Hot Buffalo Sauce
- 1/2 cup cheddar cheese, shredded
Preparation
1. Preheat oven to 375F.
2. Wash potatoes and poke with holes all over. Place on baking sheet and roast 45 minutes, or until tender.
3. Heat oil in skillet over medium heat. Add spinach and saute until tender. Toss chicken with buffalo sauce and heat in microwave.
4. Slit potatoes and fluff inside with a fork. Top potato with shredded chicken, spinach, and cheese. If desired, place potato under broiler on high for 2-3 minutes to melt the cheese.
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