Stuffed BBQ Chicken Sweet Potatoes

This chicken recipe, Stuffed BBQ Chicken Sweet Potatoes, leans on sweet potatoes, cooked shredded chicken and to 2 cups BBQ sauce. It makes 6 Servings and takes about 90 minutes.

• Yield 6 Servings
• Ready in 90 minutes
• Prep 30 minutes
• Cook 60 minutes

Ingredients

Sweet Potatoes + BBQ Chicken

• 4-6 sweet potatoes
• 3 cups cooked shredded chicken , shredded chicken
• 1 to 2 cups BBQ sauce (fave homemade recipe here)

Corn and Black Bean Salad

• 1 (15-ounce) can black beans , rinsed and drained
• 1 cup corn kernels , fresh or frozen (thawed if frozen)
• ½ cup chopped cilantro
• 2 tablespoons fresh lime juice
• ¼ teaspoon salt
• Pinch of black pepper

Toppings

• Chopped tomatoes
• Shredded cheese
• Tortilla chips
• Cilantro Lime Dressing

Instructions

1. Cook the sweet potatoes.
2. Oven Method: prick each potato several times with a fork. Line a half sheet pan or other baking pan with parchment or foil. Place the potatoes on the prepared pan and bakeat 425 degrees F until tender, about 45-60 minutes.
3. Instant Pot/Pressure Cooker Method: pour 1 cup water into the bottom of an electric pressure cooker. Add a metal trivet or steamer basket and add the potatoes (filling only 2/3 full). Secure the lid and cook on high pressure for 12-14 minutes (subtract 1-2 minutes if you are going to let the pressure naturally release). Quick release the pressure when done cooking.
4. For the BBQ chicken, toss the cooked, shredded chicken with BBQ sauce until evenly combined and warm through (or it can be served at room temperature).
5. For the corn and black bean salad, add all the ingredients together in a bowl and toss to combine.
6. To serve, slice the potatoes open and top with BBQ chicken, corn and black bean salad, tomatoes, cheese, crushed tortilla chips, and cilantro lime dressing (or any combination of toppings you like!).

Give it a minute off the heat, then serve it while it is still hot.