Step 1

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 2

Wash and dry your sweet potatoes. Then, pierce each potato 5 times with a fork, place them on the prepared baking sheet, and spray with a little olive oil. Bake for 40 - 65 minutes or until they are fork-tender.

Step 3

With 15 minutes to go, heat a large saute pan with olive oil over medium. (*if using raw chicken breast, read notes below*) Add onions and cherry tomatoes and saute for 4 – 5 minutes until soft and caramelized. Add in minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Add the marinara sauce, salt, pepper, Italian season, basil, and cooked shredded chicken. Stir and let simmer for about 3 - 4 minutes until everything is warm.

Step 5

Remove from heat and stir in the freshly grated parmesan and ¼ cup of mozzarella cheese. Carefully taste and adjust seasonings to your preference.

Step 6

Once sweet potatoes are done baking, let them cool for 5 - 10 minutes until you can touch them without burning yourself. Cut the sweet potatoes open length-wise (don’t cut all the way to the bottom!). Then, use a fork, open the split and lightly fluff the insides to make space for toppings.

Step 7

Fill each sweet potato with the chicken parm mixture and evenly sprinkle the rest of the shredded mozzarella on top.

Step 8

Place them back in the oven for 5 minutes until the cheese is melted.

Step 9

Top with fresh basil, and enjoy!