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!
2 medium sweet potatoes
olive oil and salt for baking potatoes and chicken
1 lb chicken breast, boneless and skinless
*This recipe also works with precooked shredded chicken
For the creamy avocado and cilantro sauce
1 large avocado
1/4 cup of water
1/4 tsp of salt
3 tbsp of Saucy Lips Zesty Cilantro Sauce
1/4 tsp pepper
Fresh scallions for 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,
COMBINE all of the creamy avocado sauce ingredients in a blender and blend until smooth.
Once the chicken is cooked, let it sit for 5 minutes, then,
SHRED with two forks, and mix with 3/4 of the creamy avocado sauce (save some to drizzle on top)
Once the sweet potatoes are soft,
CUT each sweet potato lengthwise and stuff with shredded chicken mix. Divide the shredded chicken evenly between the sweet potatoes.
TOP the stuffed sweet potatoes with the creamy avocado and cilantro sauce.
GARNISH with fresh scallions