Instructions

• Preheat your oven to 400 degrees Fahrenheit. This is to roast those sweet potatoes until they’re soft and perfect for stuffing.
• While that’s heating up, wash your sweet potatoes. Give ’em a good pierce with a fork all over, rub with olive oil, and sprinkle with sea salt. Then put ’em on a baking sheet ready to roast.
• Roast the sweet potatoes for about 45 minutes or till you can poke a fork right through easily. You want them tender pull ready for stuffing.
• While those potatoes are roasting, heat up a tablespoon of olive oil in a skillet over medium heat. Toss in the chicken breasts and season with garlic powder, smoked paprika, onion powder, and sea salt. Cook these about 6 to 7 minutes on each side until browned and no longer pink inside.
• Take the chicken off heat and shred it with two forks. It’s gonna fall apart nice and tender.
• In the same skillet, pour your BBQ sauce and chicken broth. Stir it up and throw the shredded chicken back in. Let it simmer for about 5 minutes so all those flavors get friendly.
• By now, the potatoes are ready. Cut ‘em open and fluff the insides with a fork to make room for all that BBQ chicken goodness. Stuff each potato well and serve hot.