Chipotle Chicken Stuffed Sweet Potatoes

I found this recipe last week and wanted to give it a try. Here's the original recipe:
http://www.halfbakedharvest.com/healthy-chipotle-chicken-sweet-potato-skins/

Really all that needs to be done to make this recipe Paleo is to not use cheese or Greek yogurt, depending on how Paleo/Primal you are. I changed the heat and timing a little to suit my oven. I also made a little more sauce.

Chipotle Chicken Stuffed Sweet Potatoes

3 sweet potatoes

1.5 pound boneless skinless chicken breast

2.5 cups spinach

Chipotle Sauce

1/3 cups olive oil

1 1/2 Tbls lime juice

4 cloves garlic, minced or grated

4 whole chipotle pepper, minced

1 tsp dried oregano

1 tsp cumin

2 1/2 tsp chili powder

1 tsp pepper

1/2 tsp salt

1. Preheat your oven to 400 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 20 minutes. Allow to cool and shred the chicken with your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
2. While the potatoes and chicken are baking... In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper.
3. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
4. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 minutes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together.
5. Remove the skins from the oven, and top with your chicken mixture and fresh cilantro. Eat. Enjoy.