BBQ Stuffed Sweet Potatoes
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
4 servings
- 2 extra-large yams or 4 small ones
- optional: one 8-ouce chicken breast (feel free to leave out)
- Generous pinch salt and pepper
- 14-ounce can black beans, drained and rinsed, seasoned with salt and pepper
- ½ cup BBQ Sauce– store-bought or homemade
- ¼- ½ cup shredded cheese -mozzarella, smoked mozzarella, jack, cheddar- all optional
- 1 avocado, sliced
- ¼ cup chopped cilantro
- 1/8 cup chopped scallions or red onion, optional
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Preparation
Step 1
Pre-heat oven to 425F
Step 2
Cut large yams in half lengthwise (or poke a few fork holes in small whole ones) and lace on parchment lined line sheet pan, open side down.
Step 3
If adding chicken, coat the breast in a little oil and sprinkle with salt and pepper, and place on the sheet pan with the yams and bake 30 minutes.
Step 4
Check that yams are fork tender and chicken is cooked through ( 160F) at the thickest part. If not, continue cooking for a bit longer, removing whichever is done, so as not to overcook.
Step 5
Turn yams over and leave on the sheet pan. Remove the chicken and shred it into bite-size pieces with two forks.
Step 6
Using a fork, scruff up the inside of yams, careful to leave the skin intact and sprinkle with a little salt and pepper. Then mix in 1-2 tablespoons (or more if you like) BBQ sauce in with each yam. Divide the chicken and seasoned black beans among the yams and add a few more tablespoons of BBQ Sauce over top. Top with cheese if using. Return these to back to the oven and bake 10-15 more minutes ( until beans are heated through) and cheese is melty.
Step 7
Garnish with avocado slices, scallions and cilantro.
Step 8
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