If you haven’t yet realized the amazing versatility behind sweet potatoes, you might want to take a break from your hectic routine and spend some quality time in the kitchen… Or just read my blog.
For me, the sweet potato replace the potato in every aspect. Think Sweet Potato Wedges, Sweet Potato Salads, Sweet Potato Nachos, Sweet Potato Mash – I mean, the possibilities are endless.
And again, the humble sweet potato does not disappoint in this easy recipe of my Ultimate Sweet Potato Spuds. Not only is this recipe low carb, but so delicious and filling, an ideal recipe to keep around when you want less fuss.
My sweet potato spuds are filled with grilled chicken breast pieces, smothered in a low carb mayonnaise with fresh basil, topped with sliced avocado and sour cream. Lots of salt and black pepper and you have a stunner.
You can always fill the spuds with a delicious creamy mushroom sauce if you want to go vegetarian, or use leftover meats or roasts for a more meaty meal. Let me know what you think!
I’m totally in love with sweet potato and avo – match made in heaven!
| Prep Time | 10 min |
| Cook Time | 45 min |
| Servings | servings |
- 2 large sweet potatoes
- foil to wrap the sweet potatoes
- 4 tablespoons olive oil
- salt and black pepper to season
- 4 tablespoons butter
- 2 chicken breast fillets
- 1/2 cup low carb mayonnaise
- 1/4 cup basil chopped
- 1 avocado
- 4 tablespoons sour cream
- salt and black pepper to season
Ingredients
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- First off, boil the sweet potatoes for about 15 minutes, crank the oven up to 230 degrees Celsius.
- After boiling, place the sweet potatoes on open foil, drizzle with olive oil and seasoning, close them up with the foil and bake in the hot oven until soft – it takes about 15 – 20 minutes depending on their size.
- In the meantime, heat the butter in a pan and fry the chicken breasts until done. Cut into pieces and set aside.
- In a mixing bowl combine the mayonnaise with basil, add the chicken pieces and start to build your spud.
- Remove the spuds from the foil and hollow them out a little by scooping the flesh with a spoon. Top with chicken, avocado and sour cream, season.
