Move over load baked potatoes! This spud is a meal all on its own. You can use left over pulled chicken (or pork), or make it all fresh. With just a drizzle of your favorite BBQ sauce (bottled or homemade), all you need is a fork!
1 medium sweet potato, halved
Olive or coconut oil
1 chicken breast, cooked and shredded
Green onions, for serving
Chopped red onions, for serving
Homemade BBQ Sauce (If you’re really ambitious)
1 Tbsp. olive oil
3 cloves minced garlic
15 oz. can tomato sauce (or tomato puree - it is thicker and reduces cooking time)
3-5 small dates
1/2 cup unsweetened apple sauce (the individual cups are perfectly portioned)
1/4 cup cider vinegar
1/4 cup coconut aminos (similar to soy sauce)
1 Tbsp. creole mustard
1 tsp Tabasco
2 tsp chili powder (I used half chipotle, half regular)
1 tsp paprika
- Preheat the oven to 425.
- Lightly brush oil over the cut halves of the potatoes and bake 30-35 minutes, until fork tender.
- Bake your chicken & shred
(For the sauce)
- While the potatoes are baking, heat oil in a medium saucepan over medium heat.
- Cook garlic just until it begins to brown.
- Add tomato sauce, dates, apple sauce, vinegar, coconut aminos, stirring to combine.
- Whisk in the mustard, Tabasco, chili powder, paprika, and cloves.
- Bring to a boil, reduce to a simmer, and cook for ~30 minutes (10-15 if using tomato puree).
- Transfer the dates and about half the sauce to a blender and blend until smooth, then return to the pan and stir. (Will keep at least a week in a jar in the fridge.)
- Toss the shredded chicken with a few generous spoonfuls of sauce.
- Serve the chicken on top of the sweet potato halves, with additional sauce, red onions, and green onions.
EASY ENOUGH! Not a fan of sweet potatoes? Well, that is sad, but you can always use a plain ole spud instead!
Share your stuffed potatoes with us! (we question if any of you can even cook!)
Thanks for the share Confectious of a Food Bride!