Method

Prepare the Sweet Potatoes:

1. Preheat the oven to 450℉ and line a large baking sheet with parchment paper.

2. Add the sweet potato slices to the baking sheet. Drizzle with the avocado oil and season with ¼ teaspoon of salt and ¼ teaspoon of pepper. Toss until the slices are evenly coated. Spread the sliced sweet potatoes in an even, single layer across the prepared baking sheet.

3. Transfer to the oven and bake the slices on one side for 10 minutes. Remove the sweet potatoes from the oven, flip the slices with tongs, and bake for an additional 10 minutes until the edges are slightly crisped and the center is fork-tender.

Prepare the Chipotle Ranch Chicken Mixture:

1. In the meantime, make the Chipotle Ranch chicken mixture. Combine the shredded chicken, green chiles, cream cheese, ¾ cup of the shredded cheddar, SideDish Chipotle Ranch, ½ teaspoon salt and ½ of the green onions in a large mixing bowl. Mix until fully combined and set aside.

Assemble the Sweet Potato Skins:

1. Once the sweet potatoes are finished baking, top each slice with enough mixture to cover the surface, about 1 tablespoon per slice. Top the rounds evenly with the remaining shredded cheese.

2. Transfer the sweet potatoes back into the oven for 5 to 7 minutes until the chicken mixture is bubbly and the cheese is melted.

3. Drizzle with extra SideDish Chipotle Ranch and sprinkle with the remaining green onion. Transfer to a large platter and serve hot. Serve with additional Chipotle Ranch if desired.