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.
- 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)
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.