Wash the sweet potatoes and place on a baking sheet. Bake at 375 for one hour. Let the sweet potatoes cool completely before moving onto the next step. *Tip: you can do this step days ahead and save yourself time.

Cut the top 1/4^th of the sweet potato off, creating an opening. Using a spoon, spoon out the majority of the cooked sweet potato but be careful to leave a thick parameter near the skin, so that the hallowed-out potato still retains its shape.

Add the butter, cinnamon, salt, and pepper to the mashed sweet potatoes and combine evenly. Lastly, add the shredded chicken and combine evenly.

Spoon an equal amount of the seasoned sweet potato and chicken mixture back into each of the hallowed-out shells. Bake at 375 for 15 minutes.

To plate, garnish with a dollop of chilled full-fat coconut cream.