BBQ Chicken Stuffed Sweet Potatoes with Tangy Ranch Slaw
Baked sweet potatoes stuffed with warm barbecue chicken and topped with a tangy ranch slaw. Simple, filling, and perfect for using leftover chicken.
Ingredients
Stuffed Sweet Potatoes
- 6 to 7 large sweet potatoes
- 3 chicken breasts cooked and shredded
- 1½ cups barbecue sauce
Slaw
- ½ head green cabbage thinly sliced
- ½ cup my homemade ranch dressing (https://christinesnotebook.com/greek-yogurt-ranch-dressing)
Instructions
- Preheat the oven to 425°F.
- Scrub the sweet potatoes and poke a few holes in each. Place them directly on the oven rack or on a baking sheet and bake for 45 to 60 minutes, until very tender.
- While the potatoes bake, add the shredded chicken and barbecue sauce to a baking dish. Warm in the oven during the last 10 to 15 minutes of baking time.
- Make the ranch dressing by whisking all dressing ingredients together until smooth. Set aside ½ cup for the slaw and refrigerate the rest for later use. Recipe can be found here: https://christinesnotebook.com/greek-yogurt-ranch-dressing/
- Add the sliced cabbage to a bowl and toss with the reserved ranch dressing. Taste and add an extra splash of apple cider vinegar if you want more tang.
- Once the sweet potatoes are done, split them open and fluff the insides slightly. Top with barbecue chicken and finish with a generous spoonful of slaw.
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