Twice Baked Chicken Stuffed Sweet Potatoes
6 Sweet Potatoes (medium)
9 Garlic (cloves, minced)
3/4 tsp Sea Salt (to taste)
1/3 cup Water
3 tbsps Lemon Juice (to taste)
3 lbs Chicken Breast, Cooked (shredded)
6 stalks Green Onion (chopped)
Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Cook the sweet potatoes for one hour or until fork tender.
Once cool enough to handle, cut the sweet potatoes in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays in tact.
In a food processor, combine the sweet potato, garlic, salt, water, lemon juice and chicken. Process until mostly smooth.
Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!