Gluten-Free, Dairy-Free Bar-B-Que Chicken-Stuffed Sweet Potatoes

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Okay so it’s not true Bar-b-que, but if you’re craving that sweet, tangy sauce sometimes you’ve just got to improvise. Thus, the Bar-b-que chicken-stuffed sweet potato was born!

Groceries regularly have rotisserie chickens and coleslaw mix available. All the fixins’ for this Southern treat without the slow process of tending a pit for an entire day.

With roots across the south, each state has their own preference on how to do bar-b-que—smoky, vinegary, dry, wet…whatever your preference you can’t go wrong. Personally I am all about the ‘slaw!

This recipe is no where near the joys of traditional bar-b-que, but in a pinch or for a late-night improvise, it definitely hits the spot.

GLUTEN-FREE, DAIRY-FRE BBQ CHICKEN-STUFFED SWEET POTATOES

Ingredients

  • 4 medium-large sweet potatoes, washed
  • 1 rotisserie chicken
  • 1 - 2 cups of bar-b-que sauce (check for GF if needed), to taste (My favorite: Corky’s Memphis’ Own Original Bar-B-Que Sauce)
  • 1 (16 oz) bag of coleslaw mix (found in pre-made salad section of the grocery)
  • Salt & pepper, to taste

For Coleslaw Dressing

  • 1/3 cup mayo
  • 1 1/2 tbsp white sugar
  • 1 1/2 tbsp lemon juice
  • 1 tbsp white vinegar
  • Salt & pepper, to taste

Directions

  1. Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper.
  2. Pierce each sweet potato several times with the tines of a fork then place on prepared baking sheet.
  3. Bake until tender, roughly 45 minutes.
  4. In the meantime, add all ingredients for coleslaw dressing in a small bowl. Whisk well.
  5. Empty contents of coleslaw bag into a medium bowl then pour on dressing and mix until dressing is evenly coating vegetables.
  6. Chill in fridge until ready to serve.
  7. Next, pull meat off the rotisserie and shred into bite-size pieces.
  8. Transfer chicken to skillet over medium heat. Pour bbq sauce on top of chicken, stirring to combine. Allow chicken to warm up before removing from heat.
  9. When potatoes are tender, remove from oven then make a slit in the top of each potato. Top with scoop of bbq chicken and a scoop of coleslaw.
  10. Add more bbq to preference.