Description
Comforting stuffed sweet potatoes filled with shredded chicken, vibrant basil pesto, and topped with melted mozzarella cheese.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup cooked chicken, shredded
- 1/2 cup basil pesto
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil
- Optional: chopped fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the two large sweet potatoes by piercing them several times with a fork and rubbing with olive oil, then season with salt and pepper.
- Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes until tender.
- Mix the shredded chicken and basil pesto together in a bowl.
- Cool the cooked sweet potatoes for a few minutes before handling.
- Scoop out some of the flesh from each sweet potato half.
- Fill each sweet potato half with the chicken pesto mixture.
- Top with shredded mozzarella cheese.
- Return to the oven for an additional 10 minutes, or until the cheese is melted and bubbling.
Notes
Serve warm, garnished with fresh basil. Pairs well with a salad or tomato soup.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 30mg