1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2. Preheat the oven to 400ºF (204ºC). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt and nutritional yeast. Blend until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4. Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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5. Stuff each sweet potato with the shredded chicken. Enjoy!