Recipe for the Ultimate Baked Sweet Potatoes with sour cream, mayo and avocado
2 large Sweet Potatoes (You will need some foil too)
A drizzle or two of olive oil
Salt and black pepper
4 tablespoons of butter
2 chicken breast fillets
½ cup low carb mayonnaise
¼ cup finely chopped fresh basil
1 ripe avocado
4 tablespoons sour cream
Salt and black pepper to season
First off, boil the sweet potatoes for about 15 minutes, crank the oven up to 230 degrees Celsius.
After boiling, place the sweet potatoes on open foil, drizzle with olive oil and seasoning, close them up with the foil and bake in the hot oven until soft – it takes about 15 – 20 minutes depending on their size.
In the meantime, heat the butter in a pan and fry the chicken breasts until done. Cut into pieces and set aside.
In a mixing bowl combine the mayonnaise with basil, add the chicken pieces and start to build your spud.
Remove the spuds from the foil and hollow them out a little by scooping the flesh with a spoon. Top with chicken, avocado and sour cream, season.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.