Stuffed Batata with Chicken Stroganoff

Name: Stuffed Batata with Chicken Stroganoff
Yield: 4
Ingredients: 4 large sweet potatoes (900 g) with skin; For the stroganoff; 1 boneless, skinless chicken breast (350 g); 1 teaspoon of salt; 1 medium onion (100 g) finely chopped; 1 tablespoon of butter; 1 tablespoon of oil; 1/2 cup of heavy cream (120 ml); 2 tablespoons of ketchup; 1 tablespoon of prepared mustard

1
4 large sweet potatoes (900 g) with skin
2
For the stroganoff
3
1 boneless, skinless chicken breast (350 g)
4
1 teaspoon of salt
5
1 medium onion (100 g) finely chopped
6
1 tablespoon of butter
7
1 tablespoon of oil
8
1/2 cup of heavy cream (120 ml)
9
2 tablespoons of ketchup
10
1 tablespoon of prepared mustard

Ingredients

1
4 large sweet potatoes (900 g) with skin
2
For the stroganoff
3
1 boneless, skinless chicken breast (350 g)
4
1 teaspoon of salt
5
1 medium onion (100 g) finely chopped
6
1 tablespoon of butter
7
1 tablespoon of oil
8
1/2 cup of heavy cream (120 ml)
9
2 tablespoons of ketchup
10
1 tablespoon of prepared mustard

Directions

1
Preheat the oven to 250°C (very hot)
2
Wash the sweet potatoes, place them in a baking dish and bake until they're soft (about 1 hour)
3
Prepare the stroganoff: while the sweet potatoes are baking, cut the chicken breast into small cubes, place them in a bowl and season with salt. Reserve
4
In a medium pan over medium heat, sauté the onion in butter and oil, stirring occasionally, until it's soft (about 3 minutes)
5
Add the reserved chicken, increase the heat and cook, stirring occasionally, until it's cooked through (about 5 minutes)
6
Add the heavy cream, ketchup, and mustard, stir well and let simmer (about 3 minutes)
7
Remove from heat and reserve
8
Take the sweet potatoes out of the oven and cut a thin slice off the top of each one
9
With a spoon, remove some of the pulp
10
Stuff the sweet potatoes with the reserved stroganoff, distribute among four plates and serve immediately
11
487 calories per serving