Barbecue Chicken Stuffed Sweet Potato is a delicious combination of tangy-sweet barbecue chicken with a sweet potato, topped with green onions (and optional cheese). This super easy dish is perfect for a weeknight!
One of our favorite summer meals is to grill barbecue chicken, served with a side of sweet potato fries and a green vegetable or side salad. Barbecue Chicken Stuffed Sweet Potato is kind of a spin on the meat and potatoes of that meal, only simplified. Instead of peeling and cutting the sweet potatoes, just scrub, poke and bake. For the chicken, I typically utilize one of three go-to options: 1) The easiest option is to use any leftover Baked Barbecue Chicken; 2) Poach and shred chicken breast; or 3) Pick up a rotisserie chicken from the store and shred it. With whichever method is used, just toss the shredded chicken in a sauce pan with additional barbecue sauce to warm up and moisten the chicken.
Last Sunday, the Sunday Supper Movement partnered up with American Family Insurance as they launch their Back to the Family Dinner Campaign. The theme was big Sunday Supper meals that make leftovers to be reinvented into Weekday Suppers. Barbecue Chicken Stuffed Sweet Potato is one of my favorite recipes for using up leftover Baked Barbecue Chicken, and I am pleased for the opportunity to share this with you for this Weekday Supper!
American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit: https://contests.amfam.com/familydinnertable/
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- 4 sweet potatoes, scrubbed and poked with a fork
- 1 pound boneless, skinless chicken breast (OR leftover shredded baked barbecue chicken
- 1 cup your favorite barbecue sauce
- 2 to 3 green onions, chopped
- shredded cheese, for topping (optional)
- Preheat oven to 425F degrees.
- Wrap sweet potatoes with foil and place on oven rack. Bake until softened (30 to 60 minutes, depending on the size of your potato). Once done, let cool for 10 minutes, cut in half lengthwise and fluff with a fork.
- [Note: If you're using leftover barbecue chicken or rotisserie chicken, skip to Step 4] Meanwhile, poach raw chicken breast by putting chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked. Put cooked chicken in a separate bowl and, using 2 forks, shred chicken. Wipe out sauce pan to use for sauce.
- Put ½ cup barbecue sauce in sauce pan and heat over medium heat for 2 minutes. Add cooked shredded chicken and toss to coat. Cook for 5 minutes, or until chicken is heated through. While cooking, add additional barbecue sauce, as needed, to keep chicken moist.
- Top sweet potato halves with shredded chicken and green onions. Sprinkle shredded cheese over top, if desired.
Be sure to check out the wonderful reinvented Weekday Suppers!
This post is sponsored by American Family Insurance. All opinions are my own.
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