Sweet, spicy, warm, and comforting- these stuffed sweet potatoes are a treat on Whole30. This recipes makes a dozen, so freeze leftovers for a quick all-in-one meal at another time.
1/4 to 1teaspooncayenne pepperdepending on how hot you want your BBQ sauce
4clovesgarliccrushed
1small oniondiced (or 1/2 a large)
Instructions
This recipe has 3 parts, but they are all done at one time. We get our chicken browning in the Instant Pot, then scrub and bake our sweet potatoes, then start the BBQ sauce. To watch this all happen in video format, step by step, check our our Freezer Cooking Class. For the shredded chicken
Preheat Instant Pot to Saute and add 2 tablespoons coconut oil (or tallow, lard, or other animal fat).
Remove giblet package.
Sprinkle 1/2 teaspoon sea salt and 1/4 teaspoon smoked paprika, 1/4 teaspoon thyme on chicken.
Brown breast side down on Saute function for 6 minutes. Cover with splatter guard if needed. Flip
chicken.
Smash garlic, place in instant pot and add apple cider vinegar. Add broth or water.
Cover with lid and cook at high pressure using manual setting for 25 minutes and let pressure release naturally.
Allow to cool until comfortable to touch.
Shred chicken in stand mixer or with a hand-held mixer.
Remove any remaining bones and cartilage and reserve for stock
Add half of BBQ sauce to start then taste test for salt and heat. Adjust with more salt or seasoning if needed. Mix until shredded and sauce is mixed well.
For the Sweet Potatoes
Scrub, poke, and bake sweet potatoes at 400 for 45-75 minutes (depending on size).
Check every 15 minutes after 45 minutes and remove when sweet potatoes are soft and give easily when pushed gently.
Bake right on the rack - put the baking sheet or a piece of foil to catch drips on the rack under (but not on the bottom of the oven).
Cool sweet potatoes. Slice down the middle and stuff with BBQ shredded chicken For the BBQ Sauce
Add all ingredients to a sauce pan and simmer on medium low heat. Use the immersion blender to blend until pineapple is completely pureed. Continue to simmer on low heat until needed for chicken.