BBQ Chicken Baked Sweet Potatoes

This recipe is a play on stuffed BBQ baked potatoes that is such an easy week night meal. What is better than comfort food with a healthy-ish twist? The sweet potato has a deep caramelized flavor after baking that pairs perfectly with the sweet and smoky BBQ chicken. If you’re making them ahead of time prepare the potatoes and chicken and assemble them with everything except the cheese, sour cream and green onions. Throw them in the oven for 10 minutes to reheat and then top with the remaining ingredients. Swap the sour cream for plain Greek yogurt for even less guilt. Enjoy!

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Ingredients:

2 lb. boneless, skinless chicken thighs

1 bottle marinade (I prefer Allegro, any smokey chicken marinade will do)
2 whole sweet potatoes
1 C good quality BBQ sauce (I like Stubbs Hickory Maple sauce)
2 T Olive Oil
1/4 C grated cheese
3. green onions, chopped
Sour Cream to top

Directions:

Preheat oven to 375*. Wash and thoroughly dry whole sweet potatoes. Poke holes in the top of each sweet potato and place hole side up on a sheet pan. Bake approximately 1 hour (this will depend on the size of your sweet potatoes, larger sweet potatoes may take 15-20 extra minutes).

Heat large skillet to medium high heat. Add olive oil to coat pan. Sear chicken, 2-3 minutes per side until browned. Remove chicken and chop into small pieces. Turn pan down to low and add chopped chicken back into the pan along with the BBQ sauce. Cover and simmer 10-15 minutes.

Cut a slit across the top of each potato and fill the potatoes with the BBQ chicken. Top with cheese, sour cream and green onions.

Author: Katy Lopez

Katy lives in Dallas, Texas where she was born and raised. She graduated from Texas Christian University with a BBA in Marketing in 2006 and soon after began culinary school pursuing a life long passion for cooking. Growing up in a family full of wonderfully creative culinary minds she has always loved anything and everything that centers around food. There's something about the way food brings people together that Katy just can't get enough of. Ever since she can remember she has followed in her mothers footsteps, finding any and every excuse to throw a party and cook for the people she loves. Katy's roles in the culinary world have stretched across many mediums. From Vice President of a wholesale Italian food company to catering to baking and selling goods at the local farmers market to personal chef jobs and recipe writing for the magazine EdibleDFW as well as the Edible Dallas and Fort Worth 2012 cookbook. Her food is inspired by all things that have been big influences through out her life. Growing up in Texas she has always loved Southern 'comfort food' and the nostalgia that it brings. While studying and living abroad in Barcelona, Spain she explored the different regional cuisines of the Mediterranean and the brilliant simplicity of pure, fresh, locally sourced ingredients. She has spent many years learning the traditional Mexican cuisine of her husbands family and can't get enough of spicy food.

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