Try this deliciously saucy Mexican twist on beloved stuffed sweet potatoes. These creamy and decadent stuffed sweet potatoes will have everyone at the table feeling satisfied and enjoy the perfect Whole30 meal.
Image and recipe by Natalia Dalton from Saucy Lips!
4 medium sweet potatoes
olive oil and salt for baking potatoes and chicken
1 lb chicken breast, boneless and skinless
1/2 cup of Whole30 compliant mayonnaise
1/4 cup of Zesty Cilantro sauce
*This recipe also works with precooked shredded chicken
For the creamy avocado and cilantro sauce,
1 large avocado
1/4 cup of water
1 tsp dried chives
1/4 tsp of salt
3 tbsp of Saucy Lips Zesty Cilantro Sauce
1/4 tsp pepper
Fresh cilantro to garnish
PREHEAT oven to 425 degrees F.
RINSE and dry sweet potatoes. Pierce multiple holes all over with a fork, 8-10 times total.
RUB sweet potatoes with a drizzle of olive oil and a sprinkle of sea salt and black pepper. Place on a baking sheet lined with parchment paper.
INSERT baking sheet with the sweet potatoes in preheated oven for 45 minutes to 1 hour, or until the insides of the sweet potatoes are tender.
PLACE chicken breasts on a separate baking sheet and drizzle with olive oil, sprinkle with sea salt. Insert in preheated oven for about 25 minutes, or until it is fully cooked (internal temperature of 165 degrees F).
While chicken and sweet potatoes bake,
Once the chicken is cooked, let it sit for 5 minutes, then,
SHRED with two forks, and mix with ½ cup of Whole30 Compliant mayonnaise and ¼ cup of Saucy Lips Zesty Cilantro Sauce.
CUT each sweet potato lengthwise and stuff with shredded chicken mix. Divide the shredded chicken evenly between the 4 sweet potatoes.
GARNISH with fresh cilantro