veggie stuffed sweet potato & garlic chicken

Ingredients:
2 medium organic sweet potatoes
2 Tbsp. Earth Balance butter + 2 Tsp. Earth Balance butter
1 large sweet onion
1 large Hass avocado
Handful of organic cherry tomatoes
1 rotisserie chicken
1 clove fresh garlic
Handful of fresh organic spinach 




Directions: 
Preheat oven to 400 degrees.  Poke holes in potato to allow steam out.  Place sweet potato on cookie sheet and bake for 75-85 minutes or until soft. 

When the potatoes have about 20 minutes remaining, shred chicken and saute in large frying pan with 1 Tbsp. EB butter and clove of chopped garlic over medium heat. 

Chop onion and in a separate small frying pan, cook onion, covered, over low-medium heat with 1 Tsbp of EB butter until brown and caramelized. 

Once potato is cooked, cut open and insert 1 tsp EB butter into each potato and allow to melt.  Top with carmalized onions, spinach leaves, cherry tomatoes and avocado. Serve with shredded chicken and organic unsweetened applesauce. 

*for vegan, omit the chicken.