Pesto Stuffed Sweet Potato (AIP, Paleo)
The pesto stuffed sweet potato is the perfect easy meal for anyone AIP, paleo, or just looking for healthy meal options.
Ingredients
Baked Sweet potato
- 1 sweet potato
- 1-2 tsp olive oil
- Salt and pepper to taste
AIP Pesto
- 1/2 cup spinach
- 1 oz. fresh basil
- 2 cloves fresh garlic
- 2-3 tbsp olive oil
- 2 tsp balsamic vinegar
- 1/3 cup cooked chicken
Instructions
For the sweet potato
- To cook the sweet potato start by poking holes in a washed sweet potato with a fork. The more holes the faster it will cook.
- Wrap potato in paper towels and rinse in sink. You want your potato to be nice and damp so that it will not dry out in the microwave.
- Cook the potato in the microwave for 4-5 min. Do this process 2-3 times, checking between each interval to make sure the paper towels are still damp. The potato will be done when it is soft to the touch (I don’t know a better way to say it, but when you squeeze your potato it should be squishy). You can also poke it with a fork to check its consistency.
For the AIP Pesto
- Add the spinach, basil (stems and all), garlic, olive oil and balsamic vinegar in a high powered blender or food processor and blend until smooth (DO NOT ADD THE CHICKEN!).
- Stir every so often and scrape sides to make sure you get an even blend. You may need to add more olive oil if you are having trouble blending the ingredients.
- Once the pesto is done add to the shredded chicken and mix thoroughly.
- Split potato down the middle and add salt and olive oil to taste, next top with the chicken pesto, and voila! You have finished.
Notes
- To speed up the process make sure to buy cooked chicken.
- If you do not have a baked potato you can easily cook it in the microwave. You can follow the instructions above in the blog post.
- If you do not have balsamic vinegar (which you should have it because it is delicious) you can substitute 1 tsp White Vinegar and ½ tsp Honey.