• Preheat oven to 400 degrees F. Season the chicken breasts with salt and pepper, and roast on a foil lined baking sheet for about 25 minutes. Remove from the oven and shred in a Kitchen Aid mixer or by using two forks.

For The Sweet Potato Boats:

• Bake the sweet potatoes directly on the ovenrack at 400° F, for about an hour. Remove from the oven and let cool until you can handle them.

For the filling:

• Heat a pan over medium-high heat and coat with olive oil. Add the onion and cook but do not fry. Add the garlic and cook a little bit more.
• Add the shredded chicken and the chicken broth.
• Add the remaining ingredients and mix. Let simmer for about 10 minutes until the liquid cooks down and the texture is thick and not watery.

To assemble:

• Slice the potato down the middle and mash until you’ve created a trough. Spoon the chicken filling in the boats and sprinkle with desired toppings.

• To make the crust, place almond flour, coconut flour, and salt in the bowl of a food processor and pulse a couple of times to combine. Add coconut oil and egg, pulsing until the mixture forms a ball. Press dough into a 9-inch glass pie dish. Set aside.
• To make the filling, add the pumpkin and eggs to the food processor and pulse to combine. Next, pulse in the coconut milk, maple syrup, pumpkin pie spice, and salt.
• Pour filling into crust and bake at 350 degrees for 40-45 minutes.