Food Factor: Barbecue Chicken Stuffed Sweet Potato
By Ms. Natasha Haynes, MSU Extension Service
Do you have leftover chicken and want a different meal? Try Barbecue Chicken Stuffed Sweet Potatoes. It’s an easy meal that is both sweet and savory. Who doesn’t love tangy barbecue sauce? If you don’t have leftover chicken, you could easily substitute other lean meats, like ground beef or turkey and add your favorite toppings.
Barbecue Chicken Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1/2 pound chicken breast, cooked
- 1/4 cup barbecue sauce
- 1/2 cup cheddar cheese, shredded
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro
Cook sweet potatoes using one of the following methods:
Microwave: Pierce sweet potatoes with a fork. Place in a microwave safe dish and microwave on high for 8-10 minutes or until fork tender.
Multi-cooker: Put 1 cup water in the bottom of the cooker. Pierce sweet potatoes with a fork. Place on trivet in pot. Lock cover in place and set vent to closed. Manual setting for 15 minutes or until fork tender.
Oven: Pierce sweet potatoes with a fork. Place in an oven-safe dish. Bake at 400oF for 50 minutes or until fork tender.
Cook or reheat chicken to 165 degrees F. Shred chicken and add barbecue sauce. Mix until chicken is coated. Top each sweet potato with a quarter of the chicken. Add cheese, onion, and cilantro to taste.
Thanks to our friends at North Dakota State Extension for this printable recipe.
Did You Know: Sweet potatoes and yams are not the same things? Learn the difference in our Sweet Potatoes vs. Yams: What’s the Difference? blog post.
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