We’ve eaten some pretty good stuff over the last almost three Whole30 weeks (hello, fire-sale King Crab legs!) but our favorite meal (besides the crab) has been this a baked sweet potato half topped with barbecue “pulled” chicken, served along side something green.
And not just because it’s an incredibly budget-friendly meal… but that helped, because I totally end-of-the-world hoarded me some crab legs last week. It’s delicious, insanely filling, and we haven’t minded eating it for lunch and dinner several times.
Jason, he’s a barbecue sauce junkie. You know how you use sriracha? How 6-year olds use ketchup? And how I use ranch? That’s how he uses barbecue sauce. And because his favorite sauce is thick and wonderfully overloaded with way too much brown sugar and molasses, he hasn’t eaten any of it lately.
Now, don’t get me wrong. The Whole30-approved barbecue sauce that I made isn’t the barbecue sauce we’re used to. I thought I was going to have to toss the whole batch at first but it was much better the next day. And if you’re not Whole30-ing it up, just use your favorite barbecue sauce.
BBQ Chicken Stuffed Baked Sweet Potatoes
Tangy pulled barbecue chicken tops a baked sweet potato.
- 1 medium sweet potato, halved
- Olive or coconut oil
- 1 chicken breast, cooked and shredded
- Green onions, for serving
- Chopped red onions, for serving
- For the barbecue sauce
- 1 Tbsp olive oil
- 1 clove minced garlic
- 15 oz can tomato sauce
- 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 (I used half ancho, half regular)
- 1 tsp paprika
- Pinch of cloves
- 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, 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 ~30 minutes.
- Will keep at least a week in a jar in the fridge.
- Toss the shredded chicken with a couple of spoonfuls of sauce.
- Serve the chicken on top of the sweet potato halves, with additional sauce, red onions, and green onions.
Yields: 2 servings
Estimated time: 45 minutes