Chicken and Ricotta-Stuffed Sweet Potatoes

  • Difficulty: Ultra Basic
  • 15 minutes
  • 2 servings

If you stuff a sweet potato with chicken meat instead of the other way around, you’ll be in for a big and tasty surprise. The mixture of tender pulled chicken, creamy ricotta and cooked sweet potato pulp turns out to be simply delicious.

Ingredients Needed for Chicken and Ricotta-Stuffed Sweet Potatoes

1 large sweet potato
¾ cup leftover chicken, pulled
1 small spring onion, chopped
2 tablespoons of low-fat ricotta
1 tablespoon green salsa

How to Cook Chicken and Ricotta-Stuffed Sweet Potatoes

  1. Microwave the sweet potato for 5 minutes.
  2. Cut it in half, but take care to leave a small part of the skin uncut so that the 2 halves remain interlinked.
  3. Scoop the pulp and transfer it to a bowl. Don’t discard the skin.
  4. Keep adding the pulled chicken, spring onion, and ricotta. Mix until even.
  5. Fill the sweet potato skin with this mixture. Top with green salsa.

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