3 whole medium large sweet potatoes, washed and scrubbed
vegetable oil
1 onion, thinly sliced
9 oz cooked chicken breast, cut into small cubes
2 cloves garlic, smashed
1 small red bell pepper, cut into cubes
1 small green bell pepper, cut into cubes
1/4 cup zucchini, cut into cubes
1/4 cup frozen peas
1 tsp. sweet paprika
1 tsp. dry thyme
1 cup grated mozzarella cheese
juice from 1 lime
extra lime wedges to serve

Pre heat the oven to 430.
Dry sweet potatoes and wrap in paper towel.
Microwave on your highest setting for 10 minutes.
Remove carefully from microwave and unwrap (careful of the steam).
Pierce all over with a fork, wrap again and microwave for a further 15 minutes until soft.
Don’t worry if the center is still a little hard, it will continue to cook in the oven later.
While the sweet potatoes are cooking, add a small amount of oil to the skillet;
add the onions and sauté over medium-high heat for about 2 minutes, until glassy.
Add the chicken and the veggies and cook until slightly soft.
Add garlic and cook until the garlic is fragrant.
Add in the paprika and thyme and continue cooking until chicken is nicely coated in the seasonings.
Take off heat and set aside.
Remove the sweet potatoes from the microwave and allow them to cool for about 5 minutes (but not until they’re completely cold).
Carefully slice them in half.
Using a spoon, scoop out the flesh, leaving a little flesh around the inside of the skin.
Transfer the flesh to a mixing bowl and set the skins aside.
Add the chicken mixture to the flesh in the bowl and mix it through until completely combined.
Stir in the lime juice.
Prepare a baking tray by lining with parchment paper and lightly greasing with cooking spray.
Arrange the skins on the baking sheet, and stuff them with the chicken sweet potato mixture.
Sprinkle with cheese and put them in the oven for about 15 minutes or until the cheese is melting.
For crispier top, keep longer, until the cheese becomes golden.
Serve with lime wedges and favorite salsa dip.