BBQ Chicken Stuffed Sweet Potatoes
Baked sweet potatoes piled high with BBQ chicken and topped with a tangy cabbage slaw! Delicious!
Ingredients
Ingredients:
- 4 medium sweet potatoes scrubbed and cleaned
- 2 cups shredded BBQ chicken
- BBQ Sauce for garnish
- Fresh cilantro for garnish
Tangy Cabbage Slaw Ingredients:
- 1 16 oz. package of coleslaw mix
- ½ cup thinly sliced red onion
- ¼ cup apple cider vinegar
- 2 Tbsp. honey
- 1 tsp. sea salt
- ½ tsp. black pepper
- ¼ tsp. garlic powder
- ½ tsp. celery seed optional
Instructions
- Preheat the oven to 400° F. Scrub the sweet potatoes and poke several holes in each with a fork. Place on a rimmed baking sheet lined with parchment paper. Bake sweet potatoes for one hour or until easily pierced with a fork.
- Prepare the Tangy Cabbage Slaw. In a medium bowl, whisk together the apple cider vinegar, honey, salt, pepper, and garlic powder. Add the coleslaw mix and red onion. Toss the coleslaw, thoroughly mixing the dressing throughout. Set aside for at least one hour to allow flavors to combine.
- Warm the BBQ chicken until hot.
- Remove sweet potatoes from the oven. Let cool for about 5 minutes. Use a sharp knife and split the top of the sweet potatoes open lengthwise. Squeeze the ends gently inwards to open the sweet potatoes up and use a fork to fluff up the insides a bit.
- Add ½ cup of the BBQ chicken. Top with a ¼ cup of the Tangy Cabbage Slaw, drizzle with a little extra BBQ sauce, and garnish with fresh cilantro.
- Enjoy!
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