SWEET POTATO BOATS
Baked sweet potato stuffed with chicken, mushrooms, green peppers, onion and garlic.
- 2 large sweet potatoes
- 2 chicken breasts (or fillets)
- 1 onion
- 1 green pepper
- ½ punnet of mushrooms (100 – 125 grams)
- 1 tablespoon crushed garlic
- cooking oil
- garlic and herb spice, or seasoning of choice
- grated cheese
Preheat your oven to 180°C.
Wash and dry the sweet potatoes (not necessary to peel, keep the skin on).
Cut the sweet potatoes in half lengthwise and place them on your baking tray (skin down).
Place chicken breasts on the baking tray.
Chop the onion, green pepper and mushrooms and place on the side of the baking tray or in a separate dish (depending on whether your tray is big enough). Add a tablespoon of crushed garlic to this mix.
Drizzle cooking oil of your choice (I used blended seed and olive oil) over all the components (sweet potato, chicken and veggie mix) and season to taste.
Cover your tray with tin foil and cook in the oven for one hour.
The tin foil is very important as it helps to keep the chicken moist.
After removing the contents from the oven, remove the chicken flesh from the bones and add it to your veggie mix. Stir it all together.
Dig a trench in the middle of the sweet potatoes with a spoon (I serve it next to the side so nothing goes to waste).
Stuff the inside of your sweet potato with your chicken and veggie mix.
Of course, a sprinkle of cheese on top is always welcome.
Recipe and photo: Kristen Kennedy
