Chicken and Pesto Stuffed Sweet Potatoes
This Chicken and Pesto Stuffed Sweet Potatoes recipe is a sneak peek from Michelle's up coming book, The Whole Smiths Real Food Every Day. This easy to assemble recipe will soon become a weekly go-to in your meal rotations and a family favorite in kitchens.
Servings: 4
Ingredients
- 2 large sweet potatoes
- 2 teaspoons avocado oil
- 1 cup cherry tomatoes
- 4 tablespoons butter or ghee
- 2 teaspoons flaky sea salt
- 2 cups chopped leftover cooked chicken (rotisserie chicken is a great option)
- 1 cup Paleo Pesto (see link in post above)
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with aluminum foil.
- Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45 to 50 minutes, until soft and tender.
- While the sweet potatoes are baking, in a skillet over high heat, heat the avocado oil. When the oil is hot, add the cherry tomatoes and sear them on one side for 1 to 2 minutes. Gently shake the pan and sear the other side for 1 to 2 minutes. Set aside.
- Remove the sweet potatoes from the oven and let cool slightly. When cool enough to handle, slice each sweet potato in half lengthwise and score crosshatches into the flesh. Add 1 tablespoon of the butter to each sweet potato half and sprinkle each with ½ teaspoon of the flaky sea salt.
- Top each sweet potato half with ½ cup of the chicken and ¼ cup of the pesto. Divide the tomatoes evenly on top and serve.