Stuffed sweet potatoes are a family dinner classic: they’re easy to make, they’re simple to serve, and you can put just about anything in the stuffing. The cranberries here add a nice flavor contrast while the spinach is a great way to sneak some more vegetables into your meal.  Note: This recipe calls for pre-baked sweet potatoes.

Recipe credit: Paleo Leap http://paleoleap.com/chicken-cranberry-sweet-potatoes/

Ingredients:

• 4 sweet potatoes, previously baked
• 2 chicken breasts, diced
• 4 cups fresh spinach, chopped
• 3/4 cups of fresh cranberries
• 1/4 tsp. ground nutmeg
•  a cooking fat of your choice (coconut oil, butter, ghee, olive oil, avocado oil…)
• sea salt and freshly ground black pepper

Instructions:

1. Put the potatoes in the oven 45 minutes to 1 hour (depending on the size of your potatoes) before you plan to start cooking the chicken; by the time you’re ready to stuff them, they should be done.
2. Melt your cooking fat in a skillet place over a medium-high heat.
3. Cook the diced chicken until just cooked through.
4. Add the cranberries to the chicken and cook until soft.
5. Add the spinach and nutmeg. Sauté until the spinach has wilted and remove the pan from the heat.
6. Place the 4 already cooked sweet potatoes on a baking sheet. Slice them open and divide the filling equally among them.
7. Season each sweet potato to taste and bake just until everything is warm (about 15 min).