Ingredients
Sweet Potatoes
- 4 medium medium sweet potatoes, scrubbed
For the BBQ Chicken Filling
- 2 cups cooked, shredded chicken (rotisserie or poached breast)
- 1 cup barbecue sauce (gluten-free if needed)
Toppings
- 1 cup shredded cheddar cheese
- 2 pieces green onions, thinly sliced
- 1 small red onion, finely diced (optional)
- 1/4 cup sour cream (optional)
- to taste fresh cilantro or parsley, chopped (optional)
Method
Preparation
- Preheat oven to 400°F (200°C). Prick sweet potatoes several times with a fork, place on a baking sheet, and bake for 45-50 minutes until fork-tender.
- In a saucepan on low heat, combine shredded chicken with BBQ sauce. Stir until heated through.
Assembly
- Remove sweet potatoes from the oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
- Evenly divide BBQ chicken mixture among the sweet potatoes, then top each with shredded cheddar cheese. Return to oven for 5 minutes, or until cheese melts.
Serving
- Remove from oven. Top with sliced green onions, red onions, a dollop of sour cream, and fresh cilantro or parsley, if desired. Serve immediately.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 25gFat: 10gSaturated Fat: 5gSodium: 500mgFiber: 8gSugar: 5g
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed sweet potatoes in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also use the microwave if you’re in a hurry, but the oven will help keep the texture nice.
Tried this recipe?Tried this recipe? check me best Recipes
Elysium Recipes