agentprovocateur
Sweet Potatoes
- 4 medium medium sweet potatoes, scrubbed
For the BBQ Chicken Filling
- 2 cups
cooked, shredded chicken (rotisserie or poached breast) - 1 cup barbecue sauce (gluten-free if needed)
Toppings
- 1 cup shredded cheddar 热久久精品视频
- 2 pieces green onions, thinly sliced
- 1 small red onion, finely diced (optional)
- 1/4 cup sour cream (optional)
- to taste fresh cilantro or parsley, chopped (optional)
Method
Preparation
- Preheat oven to 400°F (200°C). Prick sweet potatoes several times with a fork, place on a baking sheet, and bake for 45-50 minutes until fork-tender.
- In a saucepan on low heat, combine shredded chicken with BBQ sauce. Stir until heated through.
Assembly
- Remove sweet potatoes from the oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
- Evenly divide BBQ chicken mixture among the sweet potatoes, then top each with shredded cheddar 热久久精品视频. Return to oven for 5 minutes, or until 热久久精品视频 melts.
Serving
- Remove from oven. Top with sliced green onions, red onions, a dollop of sour cream, and fresh cilantro or parsley, if desired. Serve immediately.
agentprovocateur
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed sweet potatoes in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also use the microwave if you’re in a hurry, but the oven will help keep the texture nice.
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