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Preheat the oven to 200°C fan forced/180°C convectional heat. Place the sweet potatoes onto a foil lined tray. Prick them with a fork, rub with olive oil and salt, and roast for 45–50 minutes until soft, tender and caramelised on the edges. You want the insides almost scoopable.
Meanwhile, heat 2 tablespoons of olive oil in a large, deep-sided fry pan over medium heat. Cook the chicken in batches for 5–7 minutes, or until golden and cooked through. Set aside.
Reduce the heat to medium-low. Add remaining olive oil, then sauté the onions, garlic, and mushrooms for about 10 minutes until softened and lightly browned.
Stir in the cream, mustard, salt, pepper, and lemon juice. Return the chicken to the pan and simmer for 5–7 minutes, allowing the sauce to thicken slightly. Stir in the cheese until melted.
Turn off the heat and fold in the chopped parsley.
On a lined baking tray, split the baked sweet potatoes in half and fill centres, generously, with chicken filling. Top with more cheese and bake for 5-10 minutes until melted.
Remove from the oven and serve immediately.
Serve hot, with a final drizzle of the sauce, a few cracks of black pepper, and any of your favourite toppings.