- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Creamy Chipotle Dressing (recipe, this page):
Method
With fork, prick sweet potatoes in several places and place on microwaveable plate. Microwave on High until sweet potato flesh is no longer firm and knife is easily inserted into flesh halfway through. Let cool for 1 to 2 minutes.
Meanwhile, in small saucepan over medium heat, combine chicken and barbecue sauce, stirring constantly, for 3 to 4 minutes. Season with salt and pepper. Cover and set aside.
Pour coleslaw mix into bowl. Add Creamy Chipotle Dressing, tossing to combine. Set aside.
Using knife, slice sweet potatoes in half lengthwise without cutting all the way through. Gently open sweet potatoes, keeping skin on bottom intact. Stuff sweet potatoes with reserved chicken mixture and top with reserved coleslaw. Sprinkle with green onion.
Creamy Chipotle Dressing
In bowl, whisk together 1/2 cup mayonnaise, 2 tbsp vegetable oil, 2 tbsp cider vinegar and 1/2 tsp chipotle powder. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 3/4 cup.
Nutritional facts Per serving: about
- Iron 2.4 mg
- Fibre 4 g
- Sodium 825 mg
- Sugars 22 g
- Protein 31 g
- Calories 650
- Total fat 42 g
- Cholesterol 100 mg
- Saturated fat 8 g
- Total carbohydrate 36 g
