Pesto Chicken Stuffed Sweet Potatoes

Serving Size: 10 people

This recipe uses dairy-free pesto that's made with cashews, spinach, and fresh basil.

Recipe by: KaiaFit

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50

Recipe Serving Size10 people

Baking sheet, Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Forks, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove

Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.
Preheat the oven to 400 degrees F (204 degrees C). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.
While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt, and nutritional yeast. Blend until smooth.
Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.
Stuff each sweet potato with the shredded chicken. Enjoy!

Leftovers
Refrigerate in an airtight container for up to four days.

Serving Size
One serving equals one stuffed sweet potato.

Reheating Instructions

Heat in a 350 degree oven for 15 minutes or until heated through, or in the microwave on medium power.