- 3 small, round sweet potatoes or yams
- 3 tablespoons coconut oil, melted
- 4 strips of bacon
- 2 cups cooked chicken, diced (I used a rotisserie chicken and chopped it up)
- ¼ small yellow onion, minced
- 1 garlic clove, minced
- 1-1.5 cups hot sauce (I used Frank’s Hot Sauce) – depending how spicy you want yours. I used 1.5 cups
- 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
- salt and pepper, to taste
- 1 cup shredded raw cheddar cheese (I used Kerrygold cheese- again this is optional)
- 1 avocado
- ½ lime, juiced
- ½ lemon, juiced
- ½ teaspoon cumin
- salt, to taste
- Preheat oven to 400 degrees.
- Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
- Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
- Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
- Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
- Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with bacon fat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
- While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
- Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
- Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
- Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
- Serve right away!