Yield: 4 servings

INGREDIENTS:
2 large sweet potatoes/yams, baked
4 slices bacon, diced
1 onion, chopped
12 oz. fresh mushrooms, sliced
2 garlic cloves, minced
2-3 cups shredded cooked chicken
1/2 teaspoon dried thyme
Salt and pepper to taste
2 cups salad greens (spinach, arugula, etc.)
Fruity olive oil (optional)
Balsamic vinegar (optional)

DIRECTIONS:

  1. Slice the baked sweet potatoes in half lengthwise.
  2. Use a spoon to carefully scoop out the flesh, leaving a thin skin to stuff with the salad later.
  3. Set the skins aside and dice up the cooked sweet potato flesh.
  4. Heat up a large skillet and add the diced bacon.
  5. When it releases its fat, add the diced sweet potato, onion, mushrooms, garlic, chicken, and thyme.
  6. Cook over medium heat, stirring often, until the veggies are cooked and the bacon is crispy.
  7. Add salt and pepper to taste.
  8. Remove the pan from the heat and stir in the greens.
  9. Let a sit a minute so the greens can wilt.
  10. Scoop the mixture into the sweet potato “boats”.
  11. If desired, drizzle with fruity olive oil and balsamic vinegar.
  12. Serve.