Chipotle Sweet Potato and Chicken Tacos

INGREDIENTS : sauce

• 1 clove garlic, roughly chopped
• 1-2 chipotle peppers in adobo (these vary in heat)
• 2 limes (about 4 tbsp.)
• 2 tbsp. sherry vinegar
• 1/2 tsp. salt
• 1/2 cup olive oil

INGREDIENTS : filling

•  2 lbs. sweet potatoes
• 2 large chicken breasts (about 1-1.5 lbs.)
• 1/2 red onion, thinly sliced
• 2 bunches chard, stems removed

TO SERVE

• Tortillas
• 1/2 cup cilantro, chopped
• Greek yogurt or sour cream
• Salsa or Rick’s Picks Handy Corn

DIRECTIONS

1. In a blender, mix garlic, chipotle peppers, lime juice, vinegar, and salt. Slowly add the olive while blending. Set aside.
2. Preheat oven to 400 degrees. Thinly slice the sweet potatoes (I use a mandolin). Place on cooking sheets (try not to overlap), drizzle with olive oil and salt. Bake the sweet potatoes until nice and done, about 15-20 minutes.
3. While the sweet potatoes are cooking, cook the chicken breasts in boiling water. When cooled, shred into small pieces with your hands or a fork. 
4. Wash the chard, remove the stems and roughly chop. Sauté chard in 1 tbsp. olive oil with a little salt.
5. Combine sweet potatoes, chicken, chard and red onion in a large bowl. Pour on sauce and mix well.
6. To serve, warm the tortillas (I used my gas burner) and pile high with the chicken/sweet potato mix. Garnish with cilantro, yogurt, and salsa

a recipe from stiletto nyc's julie hirschfeld