Easy, flavorful, and fuss-free, these stuffed sweet potatoes are a hearty option for lunch or dinner. Naturally sweet and satisfying, they’re a delicious alternative to bread or tortillas. Plus, the sweet potato base adds a boost of fiber and nutrients to your plate!
Yield
4 1 stuffed potato
Preparation time
15 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 30 minutes
Ingredients
4 small sweet potatoes
3 skinless, boneless chicken breast (medium)
3/4 C low sodium chicken broth
1/3 C chopped cilantro
Freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and rinse sweet potatoes with cold water. Carefully poke the sweet potatoes 5 to 6 times with a fork or sharp knife and place them on the baking sheet. Bake for about 60 minutes until soft when pierced with a fork.
- While the potatoes are baking, add broth and chicken to a saucepan and poach until chicken is cooked through and no pink remains, about 15 minutes.
- Remove the chicken from the pan and place in a bowl. Let cool slightly before shredding.
- Shred chicken with two forks. Add BBQ sauce, mixing to combine.
- Slice each cooked sweet potato in half, fill with BBQ chicken, and top with red onion and cilantro.
Notes
Nutrition Info per serving:
Calories: 252, Saturated Fat: 0.6g, Sodium: 664.6mg, Added Sugars: 0g, Fiber: 5.8g
Source