From the February/March 2019 issue
PREP TIME:​ 5 minutes
COOK TIME:​ 45 minutes


  • 2 medium sweet potatoes
  • 1-1/2 Cups loosely packed basil
  • 1/2 Cup pine nuts
  • 2 cloves garlic
  • 5 TBSP lemon juice
  • 5 TBSP olive oil
  • salt, to taste
  • 4 cups shredded chicken


  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and bake sweet potatoes for 45-60 minutes until soft.
  2. In a blender or food processor, add basil, pine puts, garlic, lemon juice, olive oil, and salt and blend until smooth, about 1-2 minute.
  3. In a small bowl, mix together pesto and chicken. Once sweet potatoes are done, but a slit through them and evenly distribute chicken pesto mixture.