Instructions

1. Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. Pat them dry with a paper towel.
2. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove from the oven and let them cool slightly.
3. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5-6 minutes per side.
4. Remove the chicken from the skillet and shred it using two forks. Set aside.
5. Reusing the skillet, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 5-6 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant. Add ground cumin, smoked paprika, dried oregano, and cayenne pepper. Pour in diced tomatoes and chicken broth (or water). Stir well and let it simmer for 10-15 minutes until the sauce thickens.
6. Using a blender or hand mixer, mix the tomato sauce until smooth. Return it to the skillet and add the shredded chicken.
7. Stir in chopped spinach and cook for an additional 2-3 minutes until wilted. Adjust seasoning with salt and pepper if needed.
8. Once the sweet potatoes are cool enough to handle, slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently press the center to create an opening for the filling. Fill each sweet potato with the chicken mixture, dividing it evenly among the potatoes.
9. Place the stuffed sweet potatoes back onto the baking sheet. Bake in the oven for an additional 10-15 minutes, or until the filling is heated through and the sweet potatoes are slightly crispy on the edges.