Ingredients

The following ingredients have 5 Servings
  • 4-6 sweet potatoes
  • 3 cups cooked shredded chicken (see note) (shredded chicken )
  • 1 to 2 cups BBQ sauce (fave homemade recipe here)
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 1 cup corn kernels (fresh or frozen (thawed if frozen))
  • 1/2 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Chopped tomatoes
  • Shredded cheese
  • Tortilla chips
  • Cilantro Lime Dressing

Instruction

  • Cook the sweet potatoes.
  • Oven Method: prick each potato several times with a fork. Line a half sheet pan or other baking pan with parchment or foil. Place the potatoes on the prepared pan and bakeat 425 degrees F until tender, about 45-60 minutes.
  • Instant Pot/Pressure Cooker Method: pour 1 cup water into the bottom of an electric pressure cooker. Add a metal trivet or steamer basket and add the potatoes (filling only 2/3 full). Secure the lid and cook on high pressure for 12-14 minutes (subtract 1-2 minutes if you are going to let the pressure naturally release). Quick release the pressure when done cooking.
  • For the BBQ chicken, toss the cooked, shredded chicken with BBQ sauce until evenly combined and warm through (or it can be served at room temperature).
  • For the corn and black bean salad, add all the ingredients together in a bowl and toss to combine.
  • To serve, slice the potatoes open and top with BBQ chicken, corn and black bean salad, tomatoes, cheese, crushed tortilla chips, and cilantro lime dressing (or any combination of toppings you like!).