A while ago my roommate found a recipe for double-baked chicken stuffed sweet potatoes. We've made a few adjustments here and there, and now I have a dairy-free recipe that I think is perfect for a meal. Served casserole style this is a great family meal, or eat it all week as it reheats wonderfully!
Ingredients
3 chicken breasts
3 sweet potatoes
1 red bell pepper, diced
1 onion, diced,
8 oz button mushrooms, diced
2 Tbsp brown sugar
1 tsp cumin
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp cayenne
olive oil
salt and pepper
Directions
Preheat oven to 450 F.
Bake potatoes until soft (approximately 1 hr).
Meanwhile season chicken breasts with salt and pepper.
Grill or cook in skillet with olive oil until cooked through (approximately 20 minutes).
Shred chicken and set aside.
Saute veggies in olive oil, seasoned with salt and pepper, until mushrooms no longer release liquid.
Take potatoes out of oven and scoop soft insides out; mash.
Mix potatoes, chicken, veggies, brown sugar, and spices in 9 x 13 casserole dish.
Bake 15-20 minutes.
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