Paleo Maple Pecan-Topped Sweet Potatoes With Chicken

³ Description

A sweet and savory dish that combines the crunchy texture of toasted pecans and the smooth texture of whipped sweet potatoes.

² Ingredients

•  1 tsp Cinnamon
•  1 dash Black Pepper
•  1 dash Salt
•  6 oz Sweet Onions
•  2 large Sweet Potato (Without Salt, Baked In Skin, Cooked)
•  1/2 serving (serving = 1/4 cup) Trader Joe's 100% Pure Maple Syrup
•  2 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil
•  2.5 serving (serving = 3 oz cooked) Perdue Ground Chicken Breast
•  4 serving (serving = 1/4 cup) Market Pantry Chopped Pecans

q Directions

Preheat oven to 425 degrees.
Slice sweet potatoes in half, lengthwise. Place flesh side down on a lined baking sheet, sprayed with coconut oil. Roast for 40 minutes or until fork tender.
In a frying pan, heat olive oil over medium heat, saute onions until translucent or golden brown, whichever you prefer. Add ground chicken, salt, and pepper, cook all the way through until browned. Drizzle with 1 tablespoon maple syrup.
In a small bowl, mix pecans with cinnamon, set aside.
When sweet potatoes are done, scoop out the insides (everything minus the skin) and mix with the chicken mixture.
Spray a 13×9 baking dish with coconut oil spray, and spread the sweet potato/chicken mixture on the bottom. Sprinkle pecan/cinnamon mixture on top.
Mix melted coconut oil with 1 tablespoon of maple syrup and drizzle evenly on top of the pecans.
Bake for 25 minutes or until heated evenly and the top is toasted.

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