Twice Baked BBQ Chicken Sweet Potatoes
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 1 hr 45 min
Ingredients
- 4 large sweet potatoes
- 1½ - 2 lbs chicken (I suggest tenders or breasts)
- ¼ red onion, thinly sliced
- ½ cup bbq sauce, plus more to drizzle (I love Dinosaur Bar-B-Que)
- ½ cup corn (fresh, canned or frozen - your choice)
- ½ cup black beans, drained & rinsed (optional)
- ½ cup shredded cheddar cheese
- 3 - 4 scallions (green portion only)
- salt & freshly ground pepper
Instructions
- Preheat the oven to 400 degrees F and line a cookie sheet with either tin foil (sprayed with cooking spray) or parchment paper.
- Scrub the sweet potatoes well and dry thoroughly; poke all over with a fork or knife. Place on cookie sheet and roast for 60-70 minutes or until cooked through. While the sweet potatoes are in the oven, prepare the remaining ingredients.
- Cook the chicken using whatever method you prefer; I typically boil it for this particular recipe. To do so, place chicken in a large pot of water and bring to a boil. Turn heat to medium-low and simmer for anywhere from 8 minutes (for smaller chicken tenders) to 20 minutes (for larger chicken breasts) or until cooked through. Drain and let cool slightly, then roughly chop into small pieces. Mix in a small bowl with the BBQ sauce.
- Heat 1 tablespoon olive oil in a small sauce pan, and then add red onion. Saute 10-15 min or until soft; add corn, cook for a minute longer and season with salt & pepper.
- Slice scallions and set aside.
- Once sweet potatoes are cooked, remove from oven. Slice them lengthwise down the center - but don't cut all the way through, just enough that you can split open the potato.
- In each sweet potato, layer chicken, black beans (if you want), corn and red onions. Top with cheese and bake for another 10-15 minutes or until cheese melts.
- Top with scallions, drizzle with more BBQ sauce and enjoy!
Notes / Variations
DAIRY FREE: to keep this recipe dairy-free, use Cabot cheddar cheese or another DF cheese of your choice.
To cut down on the overall cook time, boil or microwave your sweet potatoes before roasting. Another option is to roast the sweet potatoes a day or two before, which drastically decreases the overall prep/cook time for this recipe the day of. In general, I find that sweet potatoes always take longer to roast than you think, so keep that in mind when planning out your timeline for this recipe.
To cut down on the overall cook time, boil or microwave your sweet potatoes before roasting. Another option is to roast the sweet potatoes a day or two before, which drastically decreases the overall prep/cook time for this recipe the day of. In general, I find that sweet potatoes always take longer to roast than you think, so keep that in mind when planning out your timeline for this recipe.
Nutrition Information
Serving Size: 1 sweet potato Calories: 491 Fat: 14.6g Saturated Fat: 7.4g Carbohydrates: 37.5g Sugar: 19.2g Sodium: 570mg Fiber: 7g Protein: 51g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/twice-baked-bbq-chicken-sweet-potatoes/