top of page

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!


bottom of page