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Foodie Friday – Loaded BBQ Sweet Potatoes

img_61161Last night Kathy introduced me to these fabulous Loaded BBQ Sweet Potatoes. Delicious! Paired with a spinach salad and vinaigrette, it was the perfect combination of warm and filling and fresh.  You can’t go wrong with loaded sweet potatoes as a fall supper.  After Thanksgiving weekend, this would be a great recipe to use with turkey leftovers. Stay tuned next week for the sugar free BBQ Sauce and Sriracha Mayo recipes! This recipe is adapted from The Paleo Kitchen.


  • 4 organic sweet potatoes or yams
  • 1 1/2c shredded organic chicken (or leftover thanksgiving turkey)
  • 1/2 c BBQ sauce
  • 1/3 c shredded organic carrots
  • 1/3 c shredded organic cabbage
  • 1/4 c chopped organic red onion
  • 1/3 c sriracha mayo
  • 1/8 tsp celery seeds
  • 2 chopped organic green onions
  • Sea salt and pepper to taste

Make It:

  1. Preheat the oven to 400 F. While the oven is heating, wash and dry the sweet potatoes and prick them all over with a fork. Place them on a baking sheet and bake for 35 minutes.
  2. Remove the sweet potatoes from the oven and reduce the oven temperature to 350 F. Mix together the chicken or turkey and tangy BBQ sauce until thoroughly combined.
  3. Slice each sweet potato in half lengthwise, and add 1/4 c of the BBQ chicken mixture to each half. Bake another 10 minutes until piping hot!
  4. As the loaded sweet potatoes bake, combine the cabbage, carrot, onion, mayo and celery seeds in a small bowl.
  5. Remove the sweet potatoes from the oven, top each one with 1/4 c of coleslaw mixture and garnish with green onion. Season with sea salt and pepper to your preference.


Enjoy! Serves 2-4.

Happy weekend!