Barbecue Chicken Stuffed Sweet Potatoes
Sweet Potatoes are a super food when it comes to dietary fiber and nutrients, but also versatile in the kitchen. From making desserts to pie fillings. Here we kept it simple by roasting them whole. The filling is a smokey BBQ chicken mayo topped with crispy Asian salad. Perfect for any time of the day.

Ingredients
Barbecue Chicken Stuffed Sweet Potatoes
−
+
E£0.0
Method:
Chicken thighs, deboned
/g
2000.0 g
0%
Knorr Professional Chicken Stock Powder (6x1.1Kg)
/g
20.0 g
0%

102
loyalty points
Garlic paste
/g
40.0 g
0%
Ginger, paste
/g
40.0 g
0%
Knorr Professional Hickory BBQ Sauce (6x2L)
/ml
210.0 ml
0%

Red onion, julienne
/g
300.0 g
0%
Sweet Potato
/g
1500.0 g
0%
Coriander
/g
100.0 g
0%
Red capsicum, brunoise
/g
200.0 g
0%
Black sesame seeds
/g
50.0 g
0%
Olive oil
/ml
50.0 ml
0%
White balsamic vinegar
/ml
30.0 ml
0%
Hellmann's Real Mayonnaise (4 x 3.3Kg)
/g
400.0 g
0%

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Method:
-
Chicken thighs, deboned 2000.0 g
-
Garlic paste 40.0 g
-
Ginger, paste 40.0 g
-
Red onion, julienne 300.0 g
-
Sweet Potato 1500.0 g
-
Coriander 100.0 g
-
Red capsicum, brunoise 200.0 g
-
Black sesame seeds 50.0 g
-
Olive oil 50.0 ml
-
White balsamic vinegar 30.0 ml
Preparation
-
Method:
- Marinate chicken with Knorr Chicken Stock Powder, garlic and ginger. Grill chicken over charcoal grill, oven bake or sauté in a pan. Once cooked shred chicken and keep aside.
- Preheat your oven to 180°C. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
- Heat the chicken before adding Hellmann’s Real Mayonnaise & Knorr Smokey BBQ Sauce.
- Remove the potatoes from the oven once they’re cooked through, cut open in the middle, and stuff with the barbecue chicken. These are extra delicious topped with a salsa salad.