Chicken and yam recipe Ingredients 1 medium sweet potato, pierced all over with a fork 1/4 cup shredded skinless cooked chicken breast (rotisserie or leftover) 3 tablespoons shredded mild Cheddar Kosher salt 1/2 small avocado 1 tablespoon salsa verde 1 scallion, sliced Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes. Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture. Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.