Community recipe
Smoky Barbecue Chicken-Stuffed Sweet Potatoes with Apple Slaw
Tender oven-roasted sweet potatoes get a smoky, saucy chicken filling and a melty cheddar finish. A cool, tangy apple-and-cabbage slaw brings just the right crunch to this easy, satisfying dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 55 min
- Difficulty
- easy
Get ready
Ingredients
- 4 sweet potatos, scrubbed and dried
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 1 apple, rinsed, dried, cored, and cut into thin matchsticks
- 200 g red cabbages, thinly sliced
- 120 g plain greek yogurt
- 1 tbsp apple cider vinegar
- 2 tsp honeies
- 450 g cooked shredded chicken
- 120 ml barbecue sauces
- 1 tsp smoked paprika
- 0.25 tsp black pepper
- 100 g shredded sharp cheddar
- 2 scallions, finely sliced
Make it
Instructions
- 01
Roast the sweet potatoes
Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Scrub and dry 4 sweet potatoes, then prick each several times with a fork. Rub them with 1 tbsp olive oil and sprinkle with 1/2 tsp kosher salt. Arrange on the sheet and roast for 50–55 minutes, turning once halfway through, until the skins look slightly blistered and a knife slides easily into the centers. Begin checking at 45 minutes; continue roasting if they are still firm. | Why: Pricking lets steam escape, and roasting brings out the potatoes’ natural sweetness.
- 02
Mix the crunchy apple slaw
While the potatoes roast, rinse and dry 1 apple, remove its core, and cut it into thin matchsticks. Thinly slice 200 g red cabbage. In a medium bowl, stir together 120 g plain Greek yogurt, 1 tbsp apple cider vinegar, and 2 tsp honey until smooth. Add the sliced produce and toss until evenly coated. Cover and refrigerate until serving. | Why: Chilling gives the tangy dressing time to season the crisp slaw.
- 03
Warm the smoky barbecue chicken
About 8 minutes before the potatoes are ready, set a medium skillet over medium heat. Add 450 g cooked shredded chicken, 120 ml barbecue sauce, 1 tsp smoked paprika, and 1/4 tsp black pepper. Stir frequently for 5–7 minutes, until the mixture is steaming throughout and a food thermometer reads 165°F (74°C) in several spots. Lower the heat if the sauce begins to stick. | Why: Gentle, even heating keeps the filling moist while bringing it to a safe serving temperature.
- 04
Fill, melt, and serve
Remove the baking sheet when the centers are tender. Let the potatoes cool just until they are easy to handle, about 3 minutes, then split each lengthwise without cutting all the way through and gently fluff the centers with a fork. Spoon the hot filling into the openings and top with 100 g shredded sharp cheddar. Return the sheet to the oven for 3–4 minutes, just until the cheese is glossy and melted. Finely slice 2 scallions, scatter them over the tops, and serve right away with the chilled slaw. | Why: A brief final bake melts the topping without drying out the filling.
