Sweet Potato Stuffed BBQ Chicken

sweet-potato-bbq-chickenI am always a little leery about fusion recipes (mixing flavors of one style of cooking with another.) I’ve had a few of those that just didn’t mesh well. This recipe isn’t one of them!

Yes, you’re mixing some very Southern flavors with Mexican flavors, but in this case they are amazing. After one bite, I couldn’t stop smiling. This recipe is based on one from MelsKitchenCafe.com. Mel is an amazing cook and her food is always delicious.

The Lime Cilantro dressing in this recipe seems (even to me) to have a million ingredients, but it is totally worth it!

(The photo shows mostly the corn and  black bean salad, with the Lime Cilantro dressing, but you’ll have to trust me, underneath it all are sweet potatoes, chicken and BBQ sauce!)

INGREDIENTS

4-6 sweet potatoes, washed and halved
3 cups cooked, shredded chicken (I used meat from a Costco roast chicken)
1 to 2 cups BBQ sauce (I used Ray’s original)

CORN AND BLACK BEAN SALAD

1 can (15-ounces) black beans, rinsed and drained
1 cup corn kernels, frozen
1/2 cup rough chopped cilantro
2 Tbsp fresh lime juice
1/4 tsp kosher salt
Pinch of freshly ground black pepper

TOPPINGS:

Shredded cheese (I used mozzarella)
Tortilla chips (optional – I didn’t use)
Chopped tomatoes (optional – I didn’t use)
Cilantro Lime Dressing – recipe follows

Poke sweet potatoes with a fork several times. Then put cut side down on a baking sheet, and bake for 35-40 minutes at 425 degrees, or until super soft when poked with a fork. The sugars in the sweet potato will start to caramelize. Check and bake a little longer if they aren’t completely soft.

Warm up the chicken and BBQ sauce in a sauce pan until warmed through.

Mix the corn and bean salad ingredients in a bowl, and let sit for several minutes, to let the corn thaw.

Make Cilantro Lime Dressing. (recipe below)

Eat several spoonsful of the Cilantro Lime dressing until you remind yourself that you need some for supper.

To serve, scoop out sweet potato flesh, and place in a bowl. Top with BBQ chicken, corn and black bean salad. Drizzle generously with the Cilantro Lime Dressing and top with a little cheese and the other optional ingredients. (I didn’t use the chips or tomatoes and didn’t miss them at all.)

Delicious!! For a vegetarian version, skip the chicken and just use a little BBQ sauce on the sweet potato.

Cilantro Lime Dressing Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup salsa verde (I used a mild green chili sauce that was great, too.)
1 Tbsp fresh lime juice (from about 1 medium lime)
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp onion powder
Pinch of dried dill weed (about 1/8 teaspoon)
Pinch of kosher salt
Pinch of black pepper
1/2 cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped

Combine all ingredients in a medium pitcher (One that will hold 4-5 cups) and buzz well with an immersion blender. Or you can use a blender. Will keep for several days and is soooo good!

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