Chicken Tinga Stuffed Sweet Potatoes with Lime Crema
These chicken tinga stuffed sweet potatoes are a flavorful twist on taco night that combines smoky heat with natural sweetness. Chicken tinga—tender shredded chicken simmered in a smoky tomato-chipotle sauce—gets piled into fluffy roasted sweet potatoes, topped with cool lime crema and fresh spinach for a balanced, nutrient-rich meal. It’s satisfying, naturally gluten-free, and can easily be prepped ahead. Add black beans or a corn salad on the side for a heartier plate. Ideal for summer evenings when you want bold flavor without heavy cooking, this one checks all the boxes: comforting, healthy, and loaded with Mexican flair.
Ingredients
4 medium sweet potatoes
2 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
2 chipotle peppers in adobo sauce, chopped
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1 (14 oz) can fire-roasted tomatoes
2 cups cooked, shredded chicken (rotisserie works great)
1/2 cup baby spinach, chopped
Salt and pepper, to taste
For the Lime Crema:
1/2 cup sour cream
Zest and juice of 1 lime
Pinch of salt
Instructions
1
Bake the sweet potatoes:
Preheat oven to 400°F. Prick sweet potatoes with a fork and bake for 40–45 minutes until fork-tender.
2
Make the tinga sauce:
While potatoes bake, heat oil in a pan. Sauté onion until translucent, 4–5 minutes. Add garlic, chipotle, cumin, paprika, and oregano. Stir for 1 minute.
3
Simmer the chicken:
Add tomatoes and bring to a simmer. Stir in shredded chicken and season with salt and pepper. Cook 10 minutes. Stir in chopped spinach until wilted.
4
Prepare lime crema
: Mix sour cream with lime zest, juice, and a pinch of salt.
5
Assemble
: Slice each sweet potato open, fluff the flesh, and stuff with chicken tinga. Drizzle with lime crema and garnish with chopped lettuce, herbs and shredded cheese if desired.
Tags:
#ChickenTinga#EasyWeeknightMeal#GlutenFreeDinner#LimeCrema#MexicanDinner#StuffedSweetPotatoes#TacoTwistChefBryanCookingwithchefbryanKUTV
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