Shredded Barbecue Chicken Sweet Potatoes

IMG_3087

During the summer, we put our new grill to good use. We grilled chicken breasts, shish kabobs or burgers nearly every night for dinner, making the cooking and the cleaning process very quick. So when the weather started to cool down, I was sad to see our phase of quick and easy weeknight dinners come to a close. However, with the help of some Sunday afternoon food prep, I’ve found a few dinner ideas that can come together just as quickly as our beloved grilled dinners. I like to throw a bag of frozen chicken breasts in my slow cooker on Sundays so that we have pulled chicken on hand for salads, sandwiches and a few quick and easy dinner recipes. One of my new favorites was inspired by the show Diners, Drive-ins and Dives. One of the episodes features a barbecue restaurant in Cleveland whose specialty was Pulled Pork Sweet Potato Skins. As decadant as their dish looked, I knew it was something I could easily make a “lightened up” version of. This dish tastes decadent, but is really just simple baked chicken and sweet potatoes thrown together in a new way.

Ingredients: Serves 2

  • 2 large sweet potatoes
  • 1 cup shredded chicken
  • 1/4-1/2 cup barbecue sauce
  • 1/4 shredded sharp cheddar cheese

Preparation:

  1. Bake the sweet potatoes at 400 degrees for 30-40 minutes, or until the potato is baked through
  2. Combine the shredded chicken and barbecue sauce and heat in a saucepan over medium heat. You may want to add more or less barbecue sauce, depending upon your preference. (I found this recipe is best with a sauce that isn’t too sweet)
  3. Once the potatoes are done, remove from the oven and cut in half. Use a fork to mash the inside of the potato. Add 1/2 cup of barbecue chicken on the top of each potato and sprinkle with shredded cheese
  4. Return the potatoes to the oven, and bake for 5 minutes, or until cheese has melted
Advertisements