1. Poke some holes in the sweet potato and microwave it for 6-8 minutes, stopping at the halfway point to flip.
2. Remove the sweet potato from the microwave and let it cool. Use
a fork or spoon to scrape the orange flesh out. It should yield around 1/2 cup.
3. Mix one TBS peanut butter into the sweet potato. Add cooked brown rice and chicken. Stir & place on a plate, patting into a cake shape. Let cool in fridge for 15 minutes.
4. Remove from fridge and “frost” with remaining 1 TBS peanut butter OR 1 TBS unsweetened plain greek yogurt.