Chicken and Pesto Stuffed Sweet Potatoes

1 Preheat the oven to 425ºF. Line a baking sheet with aluminum foil.
2 Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45 to 50 minutes, until soft and tender.
3 While the sweet potatoes are baking, in a skillet over high heat, heat the avocado oil. When the oil is hot, add the cherry tomatoes and sear them on one side for 1 to 2 minutes. Gently shake the pan and sear the other side for 1 to 2 minutes. Set aside.
4 Remove the sweet potatoes from the oven and let cool slightly. When cool enough to handle, slice each sweet potato in half lengthwise and score crosshatches into the flesh. Add 1 tablespoon of the butter to each sweet potato half and sprinkle each with ½ teaspoon of the flaky sea salt.
5 Top each sweet potato half with ½ cup of the chicken and ¼ cup of the pesto. Divide the tomatoes evenly on top and serve.