Roasted sweet potato with chicken, onion, garlic and ginger

Halve a washed sweet potato, square it so it sits flat, and score the cut faces in a crosshatch with a small knife.

Rub with olive oil and lay face down on parchment; bake at 375 for 35 to 40 minutes until soft.

In a hot pan with olive oil, soften diced yellow onion, about 5 minutes.

Add a little garlic and more ginger, a splash of oil, then the diced cooked chicken and a little BFF; take off the heat and rewarm when the potatoes are done.

Season the potatoes with a little BFF, top with the chicken mixture and the tiniest bit of cilantro.