Stuffed BBQ Chicken Sweet Potatoes

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

4-6 sweet potatoes

3 cups cooked shredded chicken (see note) (shredded chicken)

1 to 2 cups BBQ sauce (fave homemade recipe here)

1 (15-ounce) can black beans (rinsed and drained)

1 cup corn kernels (fresh or frozen (thawed if frozen)

1/2 cup chopped cilantro

2 tablespoons fresh lime juice

1/4 teaspoon salt

Pinch of black pepper

Chopped tomatoes

Shredded cheese

Tortilla chips

Cilantro Lime Dressing

Directions

Cook the sweet potatoes.

Oven Method: prick each potato several times with a fork. Line a half sheet pan or other baking pan with parchment or foil. Place the potatoes on the prepared pan and bakeat 425 degrees F until tender, about 45-60 minutes.

Instant Pot/Pressure Cooker Method: pour 1 cup water into the bottom of an electric pressure cooker. Add a metal trivet or steamer basket and add the potatoes (filling only 2/3 full). Secure the lid and cook on high pressure for 12-14 minutes (subtract 1-2 minutes if you are going to let the pressure naturally release). Quick release the pressure when done cooking.

For the BBQ chicken, toss the cooked, shredded chicken with BBQ sauce until evenly combined and warm through (or it can be served at room temperature).

For the corn and black bean salad, add all the ingredients together in a bowl and toss to combine.

To serve, slice the potatoes open and top with BBQ chicken, corn and black bean salad, tomatoes, cheese, crushed tortilla chips, and cilantro lime dressing (or any combination of toppings you like!).

Nutrition

• Serving Size: 1 Serving (without toppi
• Calories: 405 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 60 mg
• Sodium: 773 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 9 g
• Total Sugars: 23 g
• Protein: 29 g