Time: 1 hour 30 mins
2 Sweet Potato (medium)
3 Garlic (cloves, minced)
2g Sea Salt (to taste)
15mls Lemon Juice (to taste)
450g Chicken Breast, Cooked (shredded)
2 stalks Green Onion (chopped)
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper. Cook the sweet potatoes for one hour or until fork tender.
- Once cool enough to handle, cut the sweet potatoes in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays in tact.
- In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
- Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!
Refrigerate in an airtight container for up to threedays.
One serving equals approximately two stuffed sweet potato halves.
Add your choice of herbs and spices.
Top with cheese, vegan cheese, sour cream, or plain yogurt.
Amount per serving
Calories – 466
Fat – 7g
Carbs – 29g
Fiber – 4g
Sugar – 6g
Protein – 72g