Chicken & Pesto Stuffed Sweet Potatoes

Chicken & Pesto Stuffed Sweet Potato Recipe

Serves 2

Ingredients:

• 2 large sweet potatoes, scrubbed
• 2 tsp olive oil, ghee or coconut oil
• 1 cup organic cherry tomatoes, halved
• 4 tsp ghee
• 1 tsp Celtic gray sea salt
• 2 cups chopped, cooked chicken
• 2 large tbs pesto (I like local Bolani Basil Pesto from Modesto Farmer’s Market)

Directions:

1. Preheat oven to 425F. Line a baking sheet with foil.
2. Pierce sweet potatoes several times with knife and place on a baking sheet.
3. Bake 45 to 50 minutes, until soft and tender.
4. While sweet potatoes bake, heat oil in a skillet over high.
5. Add tomatoes and cook 1 to 2 minutes per side, until browned.
6. Slice each cooked sweet potato in half lengthwise.
7. Mash 2 tsp. of ghee into each sweet potato half and sprinkle each with 1/4 tsp of sea salt.
8. Divide chicken, pesto and tomatoes equally among sweet potato halves.
9. Bon appetit! Enjoy Chicken & Pesto Stuffed Sweet Potatoes!

Inspired by The Whole Smiths Real Food Every Day