Buffalo Chicken Stuffed Sweet Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  4 sweetpotato, 5" long or 520g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Carrots

  Raw

  2 small or 100g

• Salt

  Table

  1 dash or 0.4g

• Spinach

  Raw

  1 cup or 30g

• Canned chicken

  No broth

  2 cup or 410g

• Pepper

  Spices, black

  ½ tsp or 1g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Pepper or hot sauce

  Ready-to-serve

  2 tbsp or 29g

• Celery

  Raw

  2 stalk, medium or 80g

Directions

1. Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and place them on a baking sheet lined with parchment paper. Bake for 30 minutes or until easily pierced with a fork.
2. Heat a pan over medium heat. Add oil, onions, carrots, garlic, scallions, and a pinch of salt. Cook until the vegetables are soft, about 8 minutes. Add spinach and cook until wilted. Remove from heat, let cool, and transfer to a medium mixing bowl.
3. To the bowl, add shredded chicken, mayonnaise, hot sauce, and pepper. Mix well and adjust seasoning as desired.
4. Once the sweet potatoes are soft, carefully cut them in half and scoop out the flesh, reserving it for another use. Leave about 1/4" to 1/2" of skin intact. Set the oven to a high broil.
5. Place the empty potato skins on a rimmed baking sheet and fill with a heaping spoonful of the buffalo chicken mixture. Top with cheddar cheese and broil for 2-3 minutes or until the cheese is melted. Serve hot.