Chipotle Chicken (or Tofu) Sweet Potatoes

Submitted by Jenae Bethers - added 8/20/26

⏱ 90 min 🍽 Serves 6

This is a crowd favorite in the Bethers’ household! And, of course, we do the tofu version. (Originally shared in the University Ward Cookbook.)

Ingredients

• 3 medium sweet potatoes
• 1 lb. boneless skinless chicken breasts or pressed, extra firm tofu
• 1 can (14 oz.) chickpeas, drained ((optional))
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced or grated
• 2-3 chipotle chilies in adobo, chopped ((more or less, to your taste))
• 2 teaspoons chili powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. cumin
• zest of 1 lime
• kosher salt and black pepper
• 2 cups baby spinach, roughly chopped
• 1 cup shredded white cheddar cheese
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 425°F. Prick the sweet potatoes all over with a fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool.2. At the same time, cook the chicken. Place the chicken, and chickpeas - if using, in a baking dish. Add the olive oil, garlic, chipotle chiles, chili powder, onion powder, oregano, cumin, lime zest, and a pinch each of salt and pepper, gently toss to coat. Transfer to the oven and bake 20-25 minutes, until the chicken is cooked through. During the last 5 minutes of cooking, scatter the spinach over the chicken and cook 5 minutes, until wilted.3. Shred the chicken using 2 forks, then toss with the chickpeas, spinach and any oil left in the baking dish. 4. Cut the sweet potatoes in half and stuff with the chicken. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted. Serve with fresh cilantro and greek yogurt, if desired.
2. If using tofu, crumble tofu into a frying pan with a little oil. Add chickpeas, garlic, chilies, spices and salt and pepper. Top halved sweet potatoes with tofu mixture and cheese. Return to oven until cheese is melted. Enjoy!

Photos from ward members

by Jenae Bethers

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