Friday, August 23, 2013

BBQ Chicken Stuffed Sweet Potatoes

sweet potato recipes
Taste: I am not normally a fan of sweet potatoes, they are kind of meh in my book. However, this recipe is so good it changes me opinion. I love the shredded BBQ chicken on top and the soft sweet potato on bottom. The combo is win, a messy win. It is a little something new to put on the table that isn't super involved. Plus, if you have kids, being able to eat it with their hands just adds to the appeal. Aria dove right in. I did too, but Chris ate his with a knife and fork. To each their own.
Amount: Serves 8.
Time: 1 1/2 hours, plus an overnight marinating. Most of that is hands off cooking time, the prep and plate is relatively quick.
Source: My favourite shredded BBQ chicken - The Comfort of Cooking; inspiration and sweet potato - Confections of a Foodie Bride.

  • 4 medium sweet potatoes, halved
  • olive oil
  • green onion, chopped - for serving
  • red onion, chopped - for serving
  • BBQ shredded chicken
For the BBQ shredded chicken:
  • 2 boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons dark brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1-2 cups favourite BBQ sauce

For the marinade, combine the olive oil, brown sugar, paprika, chili powder, cumin, salt, pepper, and ginger in a large lidded container. Add chicken and rub spice mixture all over. Marinade for at least 30 minutes, preferably overnight in the refrigerator.

When ready, preheat the oven to 350 F. Place the marinated chicken in a baking dish. Bake for 30-35 minutes, until cooked through. Let the chicken stand 5 minutes then shred. A quick trick to shredding chicken is to place it in the bowl of your stand mixer and shred on low for a few seconds. If any pieces are still too big after a few seconds shred those with a fork, you don't want to mix for too long or your chicken will be very fine. Heat 1-2 cups of your favourite BBQ sauce in a sauce pan over medium low heat, then stir it into the shredded chicken until your desired ratio of BBQ sauce to chicken is achieved. I prefer mine light on sauce.

Lightly brush olive oil over the cut halves of the sweet potatoes. When the chicken comes out of the oven bump up the temperature to 425 F. Bake the halved sweet potatoes for 30-35 minutes.

Serve the chicken on top of the sweet potato halves, with red onions, and green onions sprinkled on top.

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