30 sweet potatoes
1 tablespoon butter
1 minced clove of garlic
300g shredded chicken breast
1/2 teaspoon grated lemon zest
1 1/2 cups creamy ricotta cheese
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped parsley
Salt to taste
30 sweet potatoes
1 tablespoon butter
1 minced clove of garlic
300g shredded chicken breast
1/2 teaspoon grated lemon zest
1 1/2 cups creamy ricotta cheese
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped parsley
Salt to taste
Make a lengthwise cut in the sweet potatoes
Place them in a refrigerator and bake until they're soft
Fry the garlic in butter and cook the chicken breast until it's tender
Season with salt and lemon zest
Add the ricotta cheese, lemon juice, and parsley
Stuff the sweet potatoes and arrange them on a platter
Garnish with parsley.
