Creamy Pesto Chicken Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 lb chicken breast, cooked and shredded
• 1/2 cup prepared pesto
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt to taste
• Pepper to taste
• 2 tbsp olive oil
• 1/4 cup chopped fresh basil leaves
• Optional: Cherry tomatoes for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Wash and pierce sweet potatoes with a fork, then bake for 40 minutes or until tender.
3. 3 In a bowl, mix pesto, ricotta, Parmesan, minced garlic, salt, and pepper.
4. 4 Gently fold in the shredded chicken until well combined.
5. 5 Halve the sweet potatoes lengthwise and scoop out a bit of flesh to create space for the filling.
6. 6 Stuff each sweet potato half with the chicken pesto mixture.
7. 7 Drizzle olive oil over the stuffed potatoes and bake for an additional 10 minutes.
8. 8 Garnish with fresh basil and optional cherry tomatoes before serving.

Equipment

• Baking sheet
• Mixing bowl
• Fork or potato masher

Variations

• Add cooked spinach for extra greens.
• Use sun-dried tomato pesto for a twist on flavor.

Substitutions

• Substitute ricotta with Greek yogurt for a lighter option.
• Use almond pesto for a nutty flavor.

Pairings

• A crisp white wine complements the pesto beautifully.
• A sparkling water with lemon enhances the freshness of the dish.

Nutrition

Tips

• For a smokier flavor, grill the sweet potatoes instead of roasting them.
• Make sure chicken is fully cooked before shredding to avoid foodborne illness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F for 10-15 minutes.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with a side of roasted vegetables for extra color and texture.

FAQ