4 medium sweet potatoes

2 cups shredded cooked chicken

1 TBSP extra virgin olive oil

8 cups spinach

½ cup sundried tomatoes, roughly chopped

¼ cup crumbled feta cheese

salt and pepper, to taste

¼ cup Tuscan Vinaigrette

For vinaigrette:

1 cup extra virgin olive oil

½ cup white balsamic vinegar

¼ cup honey

2 TBSP buttermilk

2 TBSP spicy brown mustard

2 tsp finely chopped shallot

2 tsp chives

½ tsp coarse kosher salt

¼ tsp fresh ground black pepper


1. Preheat oven to 400 degrees F. Line a baking sheet with foil, and place potatoes on sheet pan. Place in oven, and bake 45-60 minutes, until tender.
2. Meanwhile, heat oil in large pan, and saute spinach, until wilted.
3. Once potatoes are cooked, cut a slit lengthwise and widthwise. Squeeze open and lightly mash inside of potato. Top potatoes evenly with salt and pepper, chicken, spinach, tomatoes, cheese and vinaigrette.
Tuscan Vinaigrette: Place all ingredients in blender. Blend until thick and well combined. Store in refrigerator up to 2 weeks.

Presented by: Simple Bites Gourmet

Date; 11/15/16