Happy July everyone! July is smack dab in the middle of those summertime festivities, and nothing says summer more than barbecue. These stuffed bbq chicken sweet potatoes are the perfect mix of everything that I love in this world, but are also sure to be a hit at any Fourth of July bash.
I remember when I was younger I used to love conventional baked potatoes loaded with butter, sour cream and any other goodies I could find. It’s funny how things never change, they just upgrade.
These stuffed bbq chicken sweet potatoes are whole 30, paleo and allergy-friendly so everyone in the family can enjoy them. Sweet potatoes are literally my favorite thing ever. Besides making up for wonderful alternatives to fries, sweet potatoes are little nutrition powerhouses with loads of vitamin A, fiber and potassium. When your eating these stuffed bbq chicken sweet potatoes make sure you eat the skins as well, that’s where a lot of the good stuff is!
These stuffed bbq chicken sweet potatoes are super easy to make, with the longest parts involved are the baking. I top mine with red and green onions, chives and whole-30 friendly Tessemae’s BBQ Sauce. Let me tell you, this stuff is the real deal. Like not pretend bbq sauce, like finger-licking slap your knees good. Yeah, I said that 🙂
Stuffed BBQ Chicken Sweet Potatoes
A tasty take on traditional potato toppings, perfect for any summer barbecue and features ingredients that everyone will love.
- 4 Sweet Potatoes
- 2 Chicken Breasts
- 1 tsp Chives
- 1 tbsp Green Onions
- 1 tbsp Red Onions
- 1 tbsp Tessemae's BBQ Sauce
Marinade the chicken breasts in the Tessemae’s BBQ Sauce for a few hours before you cook if you’d like. Or you could also buy a rotisserie chicken to save time before hand, it’s totally up to you. If you cook the chicken at home, preheat the oven to 445, and cook the chicken for 45 minutes, or until it reaches an internal temperature of 165.
While the chicken is cooking, thoroughly wash the sweet potatoes. Place the sweet potatoes on a pan and place in the oven for 45 minutes, or until you can pierce the skin with a fork. Once these are done, let them cool. That skin will burn your hand something good if you try to touch them out of the oven.
Once the potatoes are cooled, use a steak knife to cut a line in the shape of a C down the sweet potato (this will make it easier to stuff)
Shred the chicken, and stuff inside of the sweet potatoes. Place all other desired toppings, and finish off with the barbecue sauce.