MEXICAN SWEET POTATO BOATS

First, prepare the salsa verde chicken: slow cook 2 large chicken breasts in a crockpot with 1 can hatch green chili salsa and 1 can roasted green chiles for 4 hours on low. Once cooked, shred the chicken with two forks.

For the sweet potato filling: Sauté 1/2 diced white onion and 1 diced red bell pepper in a pan for 10 minutes on medium heat. Add in fresh corn (from 1 cob) and sauté for an additional 5 minutes. In a large bowl, combine the sautéed veggies and corn with 1 can black beans, 1 can roasted green chiles, the insides of 2 large cooked sweet potatoes, 1 (6 oz) container of Greek yogurt, and fresh cilantro. Season the mixture generously with salt, pepper, cumin, chili powder, garlic powder, and a dash of cayenne.

Assemble the boats: Spoon the sweet potato mixture into the empty sweet potato skins. Sprinkle the tops with pepper jack cheese. Broil for 5 minutes, or until the cheese is browned and bubbly. Top with the prepared salsa verde chicken, extra fresh cilantro, and a drizzle of hot sauce. Serve hot and enjoy!