Main dish, side dish, any time dish. These loaded chipotle baked potatoes paired with chicken breast or your favorite protein make any meal extra epic.

Epic™ Chipotle Baked Sweet Potatoes
Recipe by Kristen Olson
Serves 2
Prep Time: 35 Minutes
Start to Finish: 60 Minutes

INGREDIENTS
Sweet Potatoes
3/4 teaspoon salt
1/4 teaspoon chipotle chili powder
1/4 teaspoon pepper
2 medium sweet potatoes (8 to 9 oz each)
2 teaspoons EPIC™ Organic Pork Fat, melted

Toppings
2 teaspoons EPIC Organic Pork Fat
1 medium onion, sliced into rings
1 bunch Tuscan kale, rib removed, roughly chopped (3 cups)
1/2 teaspoon salt
1/4 teaspoon chipotle chili powder
Pinch pepper 4 slices sugar-free uncured bacon (about 4 ounces), crisply cooked
1 cup EPIC™ Chili-Lime Pork Rinds or EPIC™ Hot and Spicy Pork Rinds (if you want to bring the heat to this dish), roughly crushed
1 lime, cut into wedges


DIRECTIONS
Heat oven to 425°F. In a small bowl, stir together 3/4 teaspoon salt, 1/4 teaspoon chipotle chili powder and 1/4 teaspoon pepper, set aside. Prick sweet potatoes on all sides with fork; brush with 2 teaspoons melted pork fat and sprinkle all sides with chipotle chili mixture. Place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork. Cool about 10 minutes or until easy to handle.

Meanwhile, in 10-inch nonstick skillet, heat 2 teaspoons pork fat over medium-low heat. Add onion and cook 15 to 18 minutes or until onions are soft and beginning to caramelize. Add kale, 1/2 teaspoon salt, 1/4 teaspoon chili powder and pinch pepper. Cook 4 to 6 minutes, stirring frequently or until kale is wilted.

Split potatoes open; divide kale and onion mixture and bacon among potatoes; top with crushed pork rinds and lime wedge.


Epic Tips
Spice it up! If you’ve got ‘em, green onions and jalapeños are great additions to this meal. And if you like things spicy, don’t forget to add a drizzle of your favorite hot sauce.

Make Ahead: To prep this meal ahead, bake sweet potatoes, following instructions described in step one; after potatoes have cooked and cooled, store in refrigerator until it’s time to make dinner. Reheat potatoes in microwave, and proceed with recipe as written.