Baked sweet potatoes with chilli chicken and avocado salsa

Instructions

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place potatoes on prepared tray and bake for 1 hour or until tender.
2. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, chilli and cumin and cook, stirring, for 30 seconds or until fragrant.
3. Add tomatoes and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes or until thickened. Add chicken and cook, uncovered, for 2 minutes or until heated through.
4. Combine avocado and coriander in a small bowl. Cut a lengthways slit in potatoes and squeeze to open. Fill with chicken mixture and serve topped with avocado salsa.