BBQ Chicken Stuffed Sweet Potatoes


  • 1 medium sweet potato, halved

  • Olive oil

  • 1 chicken breast, cooked and shredded (or 2 if you're hungry)

  • Green onions, for serving

  • Chopped red onions, for serving

   For the barbecue sauce

  • 1 Tbsp olive oil

  • 3 cloves minced garlic

  • 15 oz can tomato sauce (or tomato puree - it is thicker and reduces cooking time, I liked this better!)

  • 3-5 small dates

  • 1/2 cup unsweetened apple sauce (the individual cups are perfectly portioned)

  • 1/4 cup cider vinegar

  • 1/4 cup coconut aminos

  • 1 Tbsp creole mustard

  • 1 tsp Tobasco

  • 2 tsp chili powder 

  • 1 tsp paprika


  • Preheat the oven to 425.

  • Lightly brush oil over the cut halves of the potatoes and bake 30-35 minutes, until fork tender.

  • While the potatoes are baking, heat oil in a medium saucepan over medium heat. Cook garlic just until it begins to brown. Add tomato sauce, dates, apple sauce, vinegar, coconut aminos, stirring to combine. Whisk in the mustard, tobasco, chili powder, paprika, and cloves. Bring to a boil, reduce to a simmer, and cook for about 30 minutes (10-15 if using tomato puree).

  • Transfer the dates and about half the sauce to a blender and blend until smooth, then return to the pan and stir.

  • Toss the shredded chicken with a few generous spoonfuls of sauce (or a lot of generous spoonfuls if you're like me and love sauce).

  • Serve the chicken on top of the sweet potato halves, with additional sauce. Top with diced red onions, green onions, avocado slices, and cilantro.


*BBQ sauce will stay good in fridge for about a week and a half.