2 large sweet potatoes
2 tsp olive oil
1 c grape tomatoes, halved
4 Tbsp butter
1 tsp salt
2 cups chopped, cooked chicken
1 cup pesto
Preheat oven to 425*. Line a baking sheet with foil. Pierce sweet potatoes several times with a fork and place them on the baking sheet.
Bake 45-50 min or until soft and tender.
While potatoes bake, heat oil in a skillet over high heat. Add tomatoes and cook 1 to 2 minutes until browned.
Slice each cooked sweet potatoes in half lengthwise. Mash 1 Tbsp of butte into each sweet potato half and sprinkle each with ¼ tsp salt. Divide chicken, pesto and tomato equally among sweet potato halves.
Serve warm.
