The sweet potato is a beautiful thing.
A lot of times my posts involve describing the beauty of an ingredient whether it be basil, tomatoes or corn. Today we are going to talk about the potato, in particular the potato's cool friend. The sweet potato. Not only does the sweet potato taste like candy, but it's deemed much more healthy for you than its regular russet counter part. Unlike any other ingredient, the potato brings us three things. One being its affordability. This root vegetable got Irish folk through a famine. Two, being its sustenance. This root vegetable got Irish folk through a famine. Three being its power to evoke electricity. Somehow first graders are plugging wires into potatoes and generating electric currents in their science fairs. Can we take a quick moment to talk about science fairs. Who was doing that work? Thank you mom for mapping out the lifecycle of tadpole before I even knew that babies didn't come from the stork.
The sweet potato is truly an amazing food that vegans and vegetarians can only dream of. I love when God makes healthy things taste good. The sweet potato is a starch but actually considered a super food! Well I hate to burst all the vegetarians bubble, but I decided to throw on some chicken to these baked sweet potatoes and call it dinner.
Ingredients:
3 - 4 sweet potatoes
1 1/2 cups fresh basil pesto
2 cups shredded cooked chicken
1/2 cup greek yogurt
Basil Pesto:
2 cups fresh basil
1/2 cup freshly grated Romano or parmesan cheese
1/4 cup pine nuts
3 cloves garlic
Juice of one lemon
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp ground pepper
Preheat the oven to 425 degrees F. Pierce sweet potatoes with a fork on all sides. Line a baking sheet with foil and bake sweet potatoes for 45 to 55 minutes depending on the size.
To make pesto blend all ingredients together in a food processor until smooth. Combine pesto with chicken and greek yogurt in a large mixing bowl. When potatoes are ready, slice down the middle and top with chicken.
3 - 4 sweet potatoes
1 1/2 cups fresh basil pesto
2 cups shredded cooked chicken
1/2 cup greek yogurt
Basil Pesto:
2 cups fresh basil
1/2 cup freshly grated Romano or parmesan cheese
1/4 cup pine nuts
3 cloves garlic
Juice of one lemon
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp ground pepper
Preheat the oven to 425 degrees F. Pierce sweet potatoes with a fork on all sides. Line a baking sheet with foil and bake sweet potatoes for 45 to 55 minutes depending on the size.
To make pesto blend all ingredients together in a food processor until smooth. Combine pesto with chicken and greek yogurt in a large mixing bowl. When potatoes are ready, slice down the middle and top with chicken.
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