Chipotle Chicken Sweet Potato Skins!


Chipotle Chicken Sweet Potato Skins!


Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. 

Place your *chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes.

Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.

In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.

Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.

Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish.

Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove the skins and top with Chicken mixture..

Save your sweet potato for use in protein shakes ( with a little cinnamon in vanilla shake mix it tastes like pumpkin pie) or other recipes.


* vegetarians and vegans replace the chicken with chickpeas or beans 

**make sure to use organic spices. Spices can be hidden with a lot of yeast and chemical additives.




Black Bean Sweet Potato Chili for dinner, yummmmmy



1 tablespoon vegeatable oil
1 onion, diced
3 cloves garlic, minced
2 medium-large sweet potatoes, peeled and cubed
1½ tablespoons chili powder
2 teaspoons ground cumin powder
1 teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon smoked paprika
¼ teaspoon ground cinnamon
1 (15 ounce) can diced fire-roasted tomatoes
4 cups vegetable stock
3 tablespoons tomato paste
2 (15 ounce) cans black beans, drained & rinsed


Heat the oil over medium heat.Add the onion and cook until softened and lightly browned, about 5-7 minutes.Add the garlic and cook one more minutes.Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices.

Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes.

Stir in the black beans and cook until they are warmed, a few minutes more.If the chili is too thick for your preference, add another cup of stock.


Taco Tuesday – Vegetarian Lettuce Wraps


🌮 Mmmmm…saving this here for after the refresh!

(photo’s at the source listed below)

6 butter lettuce leaves
Seasoned black beans:
1 regular can black beans
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
Roasted sweet potato:
1 large sweet potato, peeled and small diced
salt and pepper
olive oil

2 radishes
½ cup fresh cut pineapple
½ avocado, diced
1 jalapeño finely sliced
¼ cup cilantro, minced
1 red bell pepper, sliced *** see notes
rice (optional)
Sweet Chile Soy Sauce:
2 tablespoons sweet chile sauce
1 tablespoon soy sauce
Juice of ½ a lime

Warm black beans and season.
Preheat oven to 425 degrees. Toss sweet potatoes with salt and pepper and enough olive oil to lightly coat them and roast until tender, stirring occasionally (about 20-30 minutes depending on dice size).

**** I like to blister my red bell peppers at the start of the week and use them for tons of dishes. This is optional of course but adds great flavor. Just char them lightly over an open flame on your gas range or broil them on each side lightly until speckled black spots appear. Cool and slice.

Source: The Adventure Bite

#tacotuesday #lettucewraps #tacos

Slow Cooker Loaded “Baked” Sweet Potatoes


Cooking sweet potatoes in the slow cooker makes them extra moist and sweet! Top with black beans, corn, avocado, spices, and smoky cashew cream for an easy and healthy meatless meal. Yewguyz. I’m doing like a fusion of a toe tap and a jump squat right now (I just wrote squart, that should be a word) over the fact that you can make sweet potatoes in the slow cooker. And it’s not just that you can… Read More » Slow Cooker Loaded “Baked” Sweet Potatoes

It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

I’m still busy with family and holiday business, hope you enjoy this recipe from the view from great island!

Do you know your trigger foods?  I learned about them from my friend Roberta who does Weight Watchers. Trigger foods are the ones you just can’t stop eating.  They trigger your binge reflex, or something.  Usually they are foods that contain some combination of refined sugar, fats and salt, and theoretically if you can identify your problem foods, you can eat healthier by keeping them out of your life, and your cupboards, as much as possible.  They can be a specific food, like Fritos, or a larger class of food, like ice cream. Ive known for a long time now […]

Recipe Can Be Found Here: It’s 5 O’Clock Somewhere Friday: Sweet Potato Spears with Lemongrass Dip

Sweet Potato Frittata

Sweet potatoes and eggs rarely go together, but when you add nutritious sweet potatoes to a frittata, the dish is all at once rich and healthy.

Recipe share: Sweet Potato Frittata

Coconut Sweet Potato Soup

14522869_554788774718734_1627619218097471942_nCoconut Sweet Potato Soup
Serves 6-8


2 pounds sweet potatoes, peeled and cut into large chunks
1.5 quarts vegetable broth
1 can coconut milk
2-3 cloves garlic
1 inch ginger
1 TBSP curry powder, optional
1 TBSP coconut oil
salt and pepper

Mince the garlic and ginger in a food processor. Saute in coconut oil for about 5 or so minutes over medium heat until softened and aromatic. If using, add curry powder, mix well and saute another minute or so. Add the broth and sweet potatoes, bring to a boil. Reduce heat and simmer 20 minutes until tender. Mash the sweet potatoes and coconut milk, blend well for a thick smooth consistency. Salt & Pepper to taste. Serve hot.

Tomatoes & A Recipe


Tomato Sweet Potato Bisque


  • 2 carrots, peeled and thinly sliced into round wedges
  • 1 teaspoon garlic powder
  • 3 cups tomato puree
  • 2 cups low sodium vegetable broth
  • 1/2 tablespoon italian seasoning
  • onion powder to taste
  • sea salt & pepper to taste
  • 1 tablespoon pure maple syrup
  • 1 peeled & cubed sweet potato
  • 1/2 cup cooked/mashed gold potato

Add all of the ingredients, except the potato to a pot. Stir well and turn to high heat. Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Let it cook covered on medium-low for 25-30 minutes until the carrots are very soft. Last 15 minutes add the sweet potato. Stir a couple of times during and to check on the carrots. Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, and add the mashed potato.  Blend on high until completely smooth and creamy.