Ingredients
Scale
- 2 large sweet potatoes
- 2 cups cooked chicken breast, shredded
- 1/2 cup low-sugar or sugar-free BBQ sauce
- 1/4 small red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 2 tablespoons Greek yogurt (for a creamy topping)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes thoroughly under cold water to remove any dirt. Use a fork to prick the skin of each potato 5 to 6 times; this allows steam to escape during the baking process. Place the potatoes on a parchment-lined baking sheet. If you want extra crispy skin, lightly rub them with a teaspoon of olive oil and a pinch of salt.
- Slide the baking sheet into the oven and roast for 40 to 50 minutes. The potatoes are done when they feel soft to the touch and a knife slides easily into the center. While the potatoes bake, place your shredded chicken in a medium mixing bowl. Stir in the BBQ sauce, garlic powder, salt, and pepper until the chicken is evenly coated. If the chicken is cold, you can briefly warm it in a skillet or microwave before stuffing.
- Once the potatoes are tender, remove them from the oven and let them cool for two minutes. Slice each potato down the center lengthwise, being careful not to cut all the way through. Use a fork to gently fluff the inside of the potato. Spoon a generous amount of the BBQ chicken mixture into each potato. Top with the diced red onion and fresh cilantro. Add a dollop of Greek yogurt if desired and serve immediately.
- Cook Time: 55 minutes