Prepare the sweet potatoes

• Halve the sweet potatoes lengthwise and rub the cut sides with olive oil, salt and pepper.

Bake face down

• Place the sweet potatoes cut side down on a baking tray.
• Bake until the cut side is crispy and caramelized and the flesh is tender.

Cook the chicken

• Season the chicken and cook it in a frying pan until done.
• Shred the chicken.

Load the sweet potatoes

• Fluff the sweet potato flesh and top with the shredded chicken and grated cheddar.
• Return to the oven until the cheese melts.

Finish and serve

• Top with greek yogurt and sliced spring onion.