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This  sweet and spicy dinner is the perfect comfort food, anytime of year! The bright colors remind me of summer and every flavor in just one bite, reminds me of a winter casserole.

Although there are quicker ways to cook a sweet potato, for me, the best way is in the oven. I know what you’re going to say…”It takes too long”! Yes, it does take about an hour to bake a sweet potato. But the end result is totally worth it though! The process in the oven allows the sugars to slowly caramelize, giving it such incredible flavor. When finished, you can see the natural sugary syrup bubbling out of the crispy skin. Which is why the sweet potato is on my favorite foods list!

The possibilities are endless when it comes to making your potato an entire meal. But the combination of sweet and spicy can’t be beat!

Chicken breasts are easy to prep ahead of time. So you can make a batch over the weekend to have on hand throughout the week. You can even pick up a cooked rotisserie from the grocery store if running short on time. 

Now let’s talk veggies! Spinach or kale is perfect for this meal because these veggies are packed with lots of nutrients. They get cooked down so much that two people can eat an entire clamshell of prepared spinach and not even notice!

To make this entire recipe come together, simply start smooshing down the inside of your sweet potato with a fork. Layer in the chicken and spinach. Then top it off with a nice thick drizzle of creamy buffalo sauce. Because I’m dairy free, I use and love Primal Kitchen’s “No Dairy Buffalo Sauce”. It’s super tasty and no one can tell it’s dairy free!

I can’t wait to hear how much you love this dish and what toppings you add. Make sure to leave me a comment below!

Many Hugs,

Cathleen