Sweet Potato Stack
This Sweet Potato Stack is a great way to elevate basic ingredients in a super nutrient dense way! Sweet Potatoes are packed full of fiber and antioxidants that promote gut health and are wonderfully filling. You could take these same ingredients and do stuffed sweet potatoes too!
Here's What You'll Need:
One LARGE sweet potato. This is the base of your stack and they do shrink a bit during cooking so the bigger the sweet potato the better.
Chicken Breast - At least two skinless breast, always checking for high quality!
Bone Broth - Half Cup
Coconut Aminos - 1/4 Cup
Peach Mango Salsa - Swap the Peaches for avocado.
For the Sweet Potatoes, cut them into rounds about 2 cm thick. I was able to make three stacks with the one large sweet potato with the middle, thickest part being the bottom. Coat them in a little bit of olive oil and sprinkle salt and garlic powder. Spread them out over a grated cooking rack over a baking sheet, that way they lift away easily after baking. Cook for 30 minutes at 350 degrees until soft.
For the Shredded Chicken, you can use any type of AIP seasonings but I used a bit of bone broth and coconut aminos and placed everything in my instapot for 45 minutes. This is a great way to batch cook your chicken and keep on hand for later.
Salsa! Follow my Peach Mango Salsa recipe but I swapped out the peaches for avocado since peaches are not in season. This salsa is wonderful because you can literally make it with ANY fruit as long as one of them is a hard fruit like mango, apples, pears etc.
Once everything is ready you literally just stack them up! I do a spoonful of chicken and salsa between layers and that’s it!
Enjoy!
