BBQ Chicken Potato Boats (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 ¾ teaspoons salt, split into portions
03 -
5 medium-sized sweet potatoes
→ Filling
04 -
1 cup barbecue sauce
05 -
3 cups precooked, shredded chicken
06 -
½ teaspoon chili powder
07 -
1 tablespoon honey
→ Optional Toppings
08 -
Chopped fresh cilantro
09 -
Quick pickled onions
10 -
Street-style corn salad
# Instructions:
01 -
Set your oven to 425°F and let it heat up.
02 -
Stab each of the sweet potatoes a few times with a fork. Pour olive oil over them, then rub it around with your hands to coat evenly. Sprinkle ¼ teaspoon salt on each one.
03 -
Cover a large baking tray with parchment paper. Lay out the coated sweet potatoes, spaced well apart, and loosely cover them with foil. Bake for 45-60 minutes, or until the thickest part of the largest potato is soft enough for a knife to slide through easily.
04 -
In a big pan, warm it up over medium heat. Toss in the chicken, barbecue sauce, honey, chili powder, and whatever salt is left. Stir everything while cooking for 4 or 5 minutes until hot.
05 -
Cut open the baked sweet potatoes along the middle and pile on the barbecue chicken. Sprinkle with onions, corn salad, and cilantro if you'd like.
# Notes:
01 -
Nutrition info doesn't include any optional toppings.
02 -
Keep leftovers in an airtight container stored in the fridge for 3-4 days.
03 -
To freeze, let the sweet potatoes completely cool off first. Wrap them snugly in plastic and place them in a freezer-safe container for up to 3 months.
04 -
Want a quicker method? Try using the microwave, an Instant Pot, or an air fryer to cook the sweet potatoes instead.