Method:
1 Preheat oven 220°C
2 Place sweet potato, flat side down on a board. Trim the top and scoop out the centre to form a shell. Process chicken, 1 tbs olive oil, mint, parsley, and salt and pepper until smooth. Spoon mixture into hollowed out sweet potato.
3 Place the sweet potato in a small saucepan flat side down over medium heat. Add butter to saucepan and shake gently until melted. Add stock, cover and cook over medium heat for 10 minutes. Transfer to oven and cook for a further 5 minutes or until sweet potato is tender and chicken cooked through.
4 Process rocket, garlic, and almond meal and enough oil to form a thin pesto.
5 Place filled sweet potato on plate, drizzle with rocket pesto, season with salt and pepper. Serve.