MealsWithMar

BBQ Chicken Stuffed Sweet Potatoes with Creamy Coleslaw Ingredients: • 2 medium sweet potatoes • 2–3 cups shredded chicken (rotisserie or slow-cooked) • 1–2 tbsp olive oil • Salt and pepper • ½–¾ cup BBQ sauce (plus more for drizzling) • 1 bag shredded coleslaw cabbage • ⅓ cup mayonnaise • ⅓ cup plain Greek yogurt • 1–2 tbsp apple cider vinegar • 1 tbsp honey (or sugar) • 2 green onions, finely chopped Instructions: - Thoroughy wash and dry the sweet potatoes. - Preheat oven to 400°F. Slice sweet potatoes lengthwise. - Drizzle the cut sides with olive oil and season with salt and pepper. - Place them cut-side down on a parchment-lined baking sheet. - Roast for about 40 minutes, until fork-tender and caramelized on the edges. - Once out of the oven, let them rest face down on the baking sheet for at least 20 minutes to let the sugars carmelize a bit. - In a large bowl, pour in the bag of shredded cabbage. - In a separate bowl, whisk together mayo, Greek yogurt, apple cider vinegar, honey, salt, and pepper. - Pour dressing over the cabbage mixture and toss until well coated. - Refrigerate while everything else cooks (this helps the flavors come together). - When your potatoes are done resting, heat a skillet over medium heat. - Add shredded chicken and BBQ sauce. - Cook for 5–7 minutes, stirring occasionally, until heated through and slightly caramelized with crispy edges. - Cut a slit down the center of each potato and gently squeeze the ends to open them up. - Fill generously with BBQ chicken and top with a scoop of creamy coleslaw. - Drizzle with extra BBQ sauce and sprinkle with chopped green onions. slaw. #sweetpotato #easyrecipe #dinnerideas #dinner #recipeideas

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