Stuffed creamy chicken sweet potatoes

Serves: 4

Ingredients:

  • 4 medium sized sweet potatoes, washed with the skin on
  • 1 tbsp butter
  • 4 spring onion shoots, sliced
  • 2 chicken breast, diced
  • 1 bag baby spinach
  • 1/4 cup greek yoghurt
  • 60g philadelphia cream cheese
  • 1/4 mozzarella cheese
  • Olive oil
  • Salt and pepper

Method:

  1. Preheat oven to 180°C
  2. Wrap each sweet potato in foil and place on a tray in the oven. Bake until soft in the centre (approx. 1 hour)
  3. Add 1 tbsp butter and sliced spring onions to a pan and sauté for a minute on medium / high heat
  4. Add diced chicken breast to the onions and fry until chicken is cooked
  5. Add the bag of baby spinach to the pan and cook until all the leaves are wilted. Set the chicken and spinach mix aside
  6. Once the sweet potatoes are cooked, slice them through the centre to open them flat like a book and set them aside to cool
  7. Once cool enough to touch, scoop out the sweet potato flesh and put in a bowl
  8. Brush a little olive oil over the empty sweet potato skins and place back in the oven for 10 minutes
  9. Add 1/4 cup greek yoghurt and 60g cream cheese to the sweet potato flesh and mash until smooth. Add the chicken and spinach mix and stir through. Season with salt and pepper to taste
  10. Take the sweet potato skins out of the oven and scoop the sweet potato and chicken mix into the skins. Top with mozzarella and put back in the oven until cheese is melted and golden on top
  11. Serve sweet potatoes with a side salad

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