Roasted Sweet Potato with Oriental BBQ Chicken

The inspiration for this dish came from some leftover rotisserie chicken and a sweet potato. What resulted was a sweet and savory dinner treat that has the salty notes of oriental BBQ, a hint of spiciness and the sweetness of oven roasted sweet potato.

Makes 2 Servings

Ingredients

1 Lg. (~1 lb.) Sweet Potato

1 TBS Extra Virgin Olive Oil

½ tsp Kosher Salt

1 C Leftover Roasted Chicken (cubed)

½ Cup Chinese BBQ Sauce (See below)

½ Cup Shredded Colby Jack Cheese

 

Chinese BBQ Sauce

1 TBS Extra Virgin Olive Oil

2 Cloves Garlic (minced)

¼ C Chicken Broth

¼ C Sweet Chili Sauce

1 TBS Low Sodium Soy Sauce

1 tsp Corn Starch

1 TBS Water

 

Directions

1.    Preheat oven to 425°F

2.    Wash the sweet potato. Cut two steaks out of the sweet potato by cutting off the top and bottom then cutting it in half (see photo). Coat the potato slices with the olive oil then sprinkle with the salt. Place it on aluminum foil on a baking sheet and place it in the preheated oven. Cook for 25 minutes or until fork tender.

3.    While the potato is cooking, make the Chinese BBQ Sauce. Heat the olive oil in a medium pot over medium heat until shimmering. Add the diced garlic and cook for 30 seconds stirring constantly. Immediately add the chicken stock, sweet chili sauce and soy sauce. Bring to a simmer. Mix the cornstarch with the water and add to the BBQ sauce. Stir until thickened.

4.    Add the diced chicken to the BBQ sauce and bring back to a simmer.

5.    Spoon the chicken onto the baked sweet potato steaks and top with the shredded Colby Jack cheese.

6.    Return to the oven and bake until the cheese melts.

7.    Serve immediately.

To print this recipe go to Roasted Sweet Potato with Oriental BBQ Chicken

Copyright © 2020 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author..