Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork.4 medium sweet potatoes
- Place the pierced sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until they are tender when pierced with a knife.4 medium sweet potatoes
- In a medium saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.1 tablespoon olive oil, 2 cloves garlic
- Add the chicken pieces to the saucepan with the garlic. Stir in the chopped red onion and bell pepper. Cook for about 5-7 minutes until the vegetables begin to soften. Sprinkle in the smoked paprika and cumin, and season with salt and pepper to taste. Cook for another minute until fragrant.1 pound boneless, skinless chicken breast or thighs, 1/2 cup finely chopped red onion, 1/4 cup finely chopped bell pepper, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, salt and freshly ground black pepper
- Pour in the BBQ sauce and stir to coat the chicken and vegetables. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. If the sauce becomes too thick, you can add a tablespoon or two of water or chicken broth.1 cup your favorite BBQ sauce
- Once the sweet potatoes are tender, carefully remove them from the oven. Let them cool slightly so they are easier to handle.
- Using a sharp knife, cut each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently pull the sides apart.4 medium sweet potatoes
- Scoop out some of the sweet potato flesh from the center of each potato, leaving about a 1/2-inch border. Place the scooped-out flesh into a bowl, mash it with a fork, and then mix it back into the BBQ chicken filling.4 medium sweet potatoes
- Generously spoon the BBQ chicken mixture into the halved sweet potatoes, filling them to the brim.
- If desired, sprinkle shredded cheddar cheese over the top of the stuffed sweet potatoes.Shredded cheddar cheese
- Place the stuffed sweet potatoes back into the oven under the broiler for 1-2 minutes, watching carefully to prevent burning, or bake at 400°F (200°C) for another 5-7 minutes until the cheese is melted and bubbly.
- Drizzle with extra BBQ sauce and garnish with your favorite toppings such as chopped cilantro, a dollop of sour cream or Greek yogurt, sliced green onions, or jalapeño slices. Serve hot and enjoy!1 cup your favorite BBQ sauce, chopped cilantro, sour cream or Greek yogurt, sliced green onions, jalapeño slices
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave on medium power for 2-3 minutes.
