bbq chicken stuffed sweet potatoes

this. gives. me. life. a bbq chicken stuffed sweet potato with avocado, crispy fried shallots, and sriracha crema. the sweet, creamy sweet potato, cool avocado, crunchy shallots, and spicy crema are the perfect combo. if you don’t like sweet potatoes *cough* my husband *cough,* you could certainly use a regular baked russet potato.

bbq chicken

use any shredded chicken you want or have leftover. linking to my go to bbq sauce recipe but will list out the ingredients here because i do change a few things… mainly because i have little ones eating it and switch out hot sauce for apple cider vinegar. i just mixed up the sauce, poured it over 2 chicken breasts in the instant pot and cooked on manual for 15 minutes. then i used two forks to shred it. if you do it in the instant pot the sauce will become thinner because the chicken releases so much liquid. you could also mix up the sauce and just simmer it in a sauce pan to thicken and use on leftover or shredded rotisserie chicken.

1/3 cup honey
1/4 cup ketchup
1 tbsp minced garlic
2 tbsp apple cider vinegar
2 tbsp soy sauce
1 tbsp worcestershire sauce
1 1/2 tsp yellow mustard

crispy shallots

2 shallots, sliced thinly
1 cup canola oil
kosher salt

heat canola oil in a heavy bottomed pan to medium heat. fry shallots until just golden brown (about 5-6 mins) then transfer to a plate lined with a paper towel and lightly season with kosher salt. they will crisp up as they cool.

sriracha crema

1/2 cup sour cream
1-2 tsp sriracha hot sauce
pinch of kosher salt
a few grinds of fresh cracked black pepper

instructions

bake sweet potatoes at 385 degrees for 1 hour. top with all the delicious toppings 🙂