Description
This dish combines sweet potatoes with tender chicken simmered in BBQ sauce, creating a filling and flavorful meal perfect for any occasion.
Ingredients
Scale
- 4 medium sweet potatoes (38 ounces)
- 1/2 tablespoon olive oil
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (12 ounces)
- 1/2 cup + 1 tablespoon BBQ sauce, divided
- 1/3 cup + 1/2 tablespoon mayo, divided
- Salt and pepper, to taste
- Optional toppings: fresh herbs, green onions, avocado, BBQ sauce
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rinse and prick sweet potatoes, then place them on the baking sheet and bake for about 50 minutes or until fork-tender.
- In a skillet, heat olive oil and sauté red onions until softened, about 3-4 minutes. Remove from heat and set aside.
- Slice cooked sweet potatoes in half lengthwise and scoop out most flesh into a bowl.
- Add shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo to the bowl; season with salt and pepper and mix well.
- Fill sweet potato skins with the chicken mixture, then return to the baking sheet and lower oven temperature to 350°F.
- Bake for an additional 20-25 minutes.
- Mix remaining 1 tablespoon BBQ sauce with 1/2 tablespoon mayo for drizzling.
- Once ready, drizzle over sweet potatoes and add optional toppings before serving.
Notes
Be gentle when scooping to avoid tearing the skins.
Allow mayo and chicken to sit at room temperature for easier mixing.
Add spices like paprika for a flavor boost.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg