Sweet Potatoes

• Preheat the oven to 400 degrees. Line two large baking trays with parchment paper.
• Prick the sweet potatoes all over with a fork, drizzle with oil, season all over with sea salt and place on one of the baking trays. Roast for 1 to 1 1/4 hours or until skewer can be inserted easily.
• Meanwhile, prepare chicken stuffing. Melt butter in frying pan over medium heat. Saute onion and garlic for 5 minutes, or until golden. Stir in shredded chicken, herb of choice, lemon zest, parsley and mustard until well combined. Season to taste with sea salt and freshly ground pepper. Set aside.
• Massage the kale with oil and lightly season with salt, being careful not to add too much. Arrange in single layer on other baking tray and bake on lower shelf of oven for the last 10 minutes of sweet potato cooking time. Toast the seeds and nuts in the oven for the last 5 minutes (or do this in advance).
• Meanwhile, heat 1 tablespoon oil over medium heat. Fry the red pepper for 3-5 minutes, or until softened, then add the chicken stuffing and mix until well combined and the stuffing is warm. Set aside.
• While the potatoes are nearly done, melt the butter in small saucepan over medium heat. Add the garlic and stir for 30 seconds, or until lightly golden. Turn off heat and stir in parsley, if using. Set aside.
• When sweet potatoes are ready, remove from the oven. While still piping hot, carefully use a sharp knife to cut lengthwise along each sweet potato, but not cutting all the way through to bottom. Use fork to fluff up center.
• Drizzle the sweet potatoes with the garlic butter, top with the chicken stuffing and sprinkle with nuts or seeds. Serve immediately, with the kale chips.