Sweet Potato with Creamy Chicken Filling

If necessary, cut larger sweet potatoes into equal-sized sectors, for smaller ones you can leave them uncut. Place on a baking sheet covered with baking paper and bake at 200 degrees for 40-50 minutes or until the sweet potato is completely soft. Remove to cool.

Mix the arugula with regular olive oil and salt in a bowl.

Peel and chop the onion, slice the mushrooms. Cut the chicken into desired pieces. Heat regular olive oil in a pan. Add the onion and fry it over low heat until transparent. Add the chicken fillet and fry for 3-4 minutes. Then add the sliced ​​mushrooms and fry for another 3-4 minutes, stirring.

Pour the coffee cream into the pan and simmer for a few minutes. Then add the melted cheese and stir the sauce until evenly creamy. Heat through and season with salt and pepper. Add water if necessary.

Make a lengthwise incision in the sweet potato and press open.

Pour the chicken sauce over the sweet potatoes, top with arugula and serve. Enjoy your meal!