Ingredients
- 4 medium sweet potatoes
- 2 cups cooked chicken breast, shredded
- 1 cup BBQ sauce (homemade or store-bought)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream (or Greek yogurt for a healthier option)
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Feel free to use a rotisserie chicken for convenience or swap out cheddar for a spicy pepper jack if you’re in the mood for a little kick.
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce each one several times with a fork. Rub them with olive oil and a pinch of salt.
- Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes, or until tender. You’ll know they’re done when a fork slides in easily.
- While the potatoes are baking, heat the shredded chicken and BBQ sauce in a saucepan over medium heat until warmed through, about 5 minutes. Stir occasionally to prevent sticking.
- Once the sweet potatoes are done, let them cool for a few minutes before slicing them open lengthwise. Use a fork to fluff up the insides gently.
- Spoon the BBQ chicken mixture into each sweet potato. Top with shredded cheddar cheese and return to the oven for an additional 5 minutes, or until the cheese is melted.
- Remove from the oven and garnish with a dollop of sour cream and a sprinkle of green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International