Ingredients
4 medium sweet potatoes
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
1/2 c. barbecue sauce, plus more for serving
2 cloves garlic, minced
1/2 small red onion, thinly sliced into quarter moons
1 small jalapeño, thinly sliced
1 c. shredded smoked Gouda
Preparation
Step 1Preheat oven to 375°. Place sweet potatoes on a large baking sheet. Toss
with oil and season with salt and pepper. Step 2Bake until tender, about 1 hour, depending on size.
Let cool slightly, then, using a paring knife, slice along top of each sweet potato and push in both ends to create a well. Step 3In a medium bowl, toss chicken with barbecue sauce and garlic. Stuff into sweet potatoes, then top with red onion, jalapeño, and Gouda. Return to oven and bake until cheese is melty and chicken is warmed through, about 15 minutes more. Step 4Drizzle with barbecue sauce before serving.
