BBQ Chicken Stuffed Sweet Potatoes

Ingredients

Metric

Imperial

85 g		cooked chicken breast strips
1		sweet potato, scrubbed
50 ml		BBQ sauce of your choice
50 g		grated cheddard cheese
7 ml		olive oil
		salts and freshly ground black pepper
0.25		red onion, chopped
35 ml		sour cream
15 ml		chopped cilantro

Preparation

•Preheat oven to 400°F (200°C).

•Cover a baking sheet with parchment paper. Using a fork, prick the sweet potato and bake 45 to 60 minutes or until just tender. Remove from oven and keep warm.

•Heat oil in a pan over high heat. Add chicken strips and cook, stirring, for 2 minutes. Add BBQ sauce and cook, stirring, another 2 minutes. Keep warm

•Make a deep cut in the sweet potato lengthwise without cutting potato in two.

•Place the chicken with sauce into the potato. Sprinkle with grated cheese and return to oven to melt cheese.

•Top with red onion, sour cream and chopped cilantro.