January 24, 2017

Barbecue Chicken Stuffed Sweet Potato 

45 min

Looking for something different for dinner tonight? Sweet potatoes get a flavor boost with chicken in a delicious barbeque sauce.

Prep & Cook Time: 1 hour


Stuffed Sweet Potatoes Ingredients

4 medium sweet potatoes

1/2 tsp salt

pinch of ground black pepper

1 tbsp olive oil

2 cups cooked and shredded chicken

Barbecue Sauce Ingredients

1 tbsp tomato paste

1 cup onion, diced

1/4 tsp garlic powder

1 cup plain tomato sauce

1 tbsp apple cider vinegar

2 tbsp molasses or brown sugar

2 tsp Worcestershire sauce

1 tsp dijon mustard

1 tsp liquid smoke

1 tsp red chilli flakes

salt & pepper to taste

1/4 tsp ground black pepper

1/2 tbsp olive oil

Preheat oven to 400F. Cut sweet potatoes into halves lengthwise, season with salt, pepper, olive oil, and bake for about 45 minutes.

While sweet potatoes are baking, make the barbecue sauce.

On a hot pan, sauté onion and garlic until fragrant, 3 minutes. Add tomato paste and cook for another 2-3 minutes, until tomato paste is deep red in color. Add the remaining barbecue sauce ingredients to the pan and simmer for about 15 minutes. Remove sauce from heat and process in a blender until smooth.

In a mixing bowl, combine cooked, shredded chicken and 1/2 cup barbecue sauce.   We used our delicious pulled rotisserie seasoned chicken.  The left over barbecue sauce can be stored in the fridge for about two weeks.

Remove sweet potatoes from the oven and create a well with a fork  in the middle of them. Place 2-3 tbsp of barbecue pulled chicken in the sweet potatoes and bake for 5 more minutes. Serve immediately.

Back To Top