Devon's Cooking...Spicy Chicken and Sweet Potatoes

I've been really good about using all of the vegetables I have and trying to use everything in the refrigerator before it goes bad... so I had to find some way to use up the sweet potatoes I had leftover from the gnocchi. This recipe sounded very strange at first-- cold and spicy chicken salad over a warm sweet potato?!?! But trust me, this tasted amazing! Be sure to have a glass of water and no need to kiss anyone for about 4 hours after eating this, though!

SPICY CHICKEN AND SWEET POTATOES
Ingredients
4 medium sweet potato(es)
12 oz cooked boneless, skinless chicken breast, shredded
1 medium red onion(s), sliced into thin half moons
1/4 cup(s) cilantro, fresh, chopped
1 Tbsp canned chipotle peppers
1 small garlic clove(s)
2 Tbsp fresh lemon juice
2 tsp olive oil
1 Tbsp water
1/2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener

Directions: Preheat oven to 375°F. Place potatoes on rack in middle of oven and bake until tender, about 45 to 50 minutes. Put chicken, onion and cilantro in a medium bowl; set aside. Put remaining ingredients in blender container or bowl of a food processor and blend until smooth. Pour dressing over chicken mixture and toss to coat. Cut a slit in each potato and top each with a heaping 3/4 cup of chicken mixture. Yields 1 filled potato per serving.