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BBQ Chicken Stuffed Sweet Potatoes (Whole30, Paleo)

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.
Course Main dish
Cuisine Paleo, Whole30
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 12 -20
Author Cara Comini

Ingredients

  • 1 whole chicken chicken find organic chicken here
  • 2 tablespoons coconut oil
  • Filtered water or 2 cups chicken stock you can buy here
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon thyme
  • 1 teaspoon sea salt
  • 4 cloves garlic
  • 2 tbsp apple cider vinegar
    Sweet potatoes
  • 12 sweet potatoes 10 lbs- depending on size
    BBQ Sauce
  • 12 oz tomato paste buy here
  • 20 oz canned pineapple crushed or chunks, in its own juice
  • 1 cup chicken or beef stock you canbuy hereor make here
  • 1 tablespoon olive oil Learn how you can get a free bottle of Olive Oil - click here
  • 2 tablespoons prepared mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt you will add more to taste
  • 2 tablespoons smoked paprika
  • 1/4 to 1 teaspoon cayenne pepper depending on how hot you want your BBQ sauce
  • 4 cloves garlic crushed
  • 1 small onion diced (or 1/2 a large)

Instructions

  1. 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
  2. Preheat Instant Pot to Saute and add 2 tablespoons coconut oil (or tallow, lard, or other animal fat).
  3. Remove giblet package.
  4. Sprinkle 1/2 teaspoon sea salt and 1/4 teaspoon smoked paprika, 1/4 teaspoon thyme on chicken.
  5. Brown breast side down on Saute function for 6 minutes. Cover with splatter guard if needed. Flip
  6. chicken.
  7. Smash garlic, place in instant pot and add apple cider vinegar. Add broth or water.
  8. Cover with lid and cook at high pressure using manual setting for 25 minutes and let pressure release naturally.
  9. Allow to cool until comfortable to touch.
  10. Shred chicken in stand mixer or with a hand-held mixer.
  11. Remove any remaining bones and cartilage and reserve for stock
  12. 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.

  13. For the Sweet Potatoes
  14. Scrub, poke, and bake sweet potatoes at 400 for 45-75 minutes (depending on size).
  15. Check every 15 minutes after 45 minutes and remove when sweet potatoes are soft and give easily when pushed gently.
  16. 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).
  17. Cool sweet potatoes. Slice down the middle and stuff with BBQ shredded chicken
    For the BBQ Sauce
  18. 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.