BARBECUE CHICKEN TWICE-BAKED SWEET POTATOES

Estimated Time: 35 minutes

2 medium sweet potatoes

1 (15-ounce) can tomato sauce

3 tablespoons prepared mustard

2 tablespoons cider or white vinegar

1 tablespoon honey

¼ teaspoon salt

⅛ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ cup sweetener that measures like sugar

½ teaspoon paprika

1 tablespoon Worcestershire sauce

½ teaspoon chili powder, optional

1 cup shredded cooked chicken breast

⅓ cup shredded reduced-fat Cheddar cheese

Sliced green onions for garnish, optional

Chives for garnish, optional

Preheat the oven to 450 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Scrub the sweet potatoes until the skins are clean, and pierce with a knife to allow the steam to release. Microwave the sweet potatoes for 5 to 10 minutes or until tender. Let cool for 5 minutes. Cut in half lengthwise. Scoop the inside of the sweet potato out of the peel, leaving a thin layer of potato inside the peel so that it can stand up on its own. Place the inside of the sweet potatoes into a medium bowl and set aside. Spray the potato skins with cooking spray and bake for 5 to 7 minutes to get the outside slightly crispy.

While the potatoes are cooking, prepare the sauce. In a small saucepan combine the tomato sauce, mustard, vinegar, honey, salt, pepper, garlic powder, onion powder, sweetener, paprika, Worcestershire, and optional chili powder and stir to combine. Bring the sauce to a boil over medium-high heat and reduce the heat to low. Let simmer, stirring frequently for 5 to 10 minutes or until the sauce begins to thicken.

Mash the inside of the sweet potatoes and add the chicken and ½ cup of the sauce. Remove the sweet potato skins from the oven and fill each skin with the sweet potato and chicken mixture. Turn the oven to broil. Pour the rest of the barbecue sauce over the potatoes and sprinkle the cheese evenly over the top of the potatoes. Place the stuffed potatoes under the broiler for 2 to 3 minutes or until the cheese is bubbling and golden. Remove immediately and sprinkle with green onions or chives if desired.

Yields 4 Servings

Nutritional Information Per Serving: 204 calories; 4 grams fat; 25 grams carbohydrates; 4 grams fiber; 8 grams sugar; 17 grams protein

The highlight of this dish is the “clean” barbecue sauce. In fact, I created this recipe to revolve around it. Ready in less than 30 minutes and freezer friendly, this is a complete and well-balanced meal that is easy to prepare. These potatoes are incredibly delicious and guaranteed to please even the pickiest of eaters.