"Sweet and tangy bbq chicken stuffed into a twice baked sweet potato. Finish on the grill for a little somethin' extra."
BBQ chicken twice baked sweet potatoes
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Cook time: 1hr 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 washed and dried sweet potatoes
- 1 cooked chicken breast
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup liquid aminos (or gluten free soy sauce)
- 1/2 orange, juiced.
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon liquid smoke (optional)
- salt and pepper, to taste
- 1 teaspoon olive or avocado oil
- cotija cheese, to finish
- creme fraiche, to finish
- fresh chives, to finish
Method
Step 1
Preheat oven to 450. Prepare a baking sheet with a rack.
Step 2
Poke sweet potatoes all over with a fork, and place on baking sheet with rack. Bake for 25-30 minutes.
Step 3
In a medium non-stick pan... cook shallot and garlic until fragrant and softened.
Step 4
Add ketchup, aminos, brown sugar, ACV, orange juice, and liquid smoke if using and cook on low-medium for about 5-7 minutes until thickened. Add salt and pepper to taste. Set aside to cool.
Step 5
Remove sweet potatoes from oven, and carefully (I used tongs to do this) coat with avocado oil spray, and sprinkle on salt. Return to oven for an additional 30-45 minutes until potatoes are fork tender.
Step 6
In a bowl shred your cooked chicken breast (I simply boiled mine until cooked through before this) and toss in most of the BBQ sauce. Set aside, and keep remaining BBQ sauce for later.
Step 7
Once sweet potatoes have cooked through, split them lengthwise with a knife. Use tongs to push two ends together and open potato. Allow to cool for a bit before scooping out insides into the bowl with the chicken.
Step 8
Scoop chicken/potato mix back into the skins of the potato. Top with additional BBQ sauce, and return to the oven (or if you're grilling... pop them on the grill for a smokey finish!) for about 10 minutes.
Step 9
Top potatoes with cotija cheese, a dollop of creme fraiche, and fresh chives. Serve warm.