Baked Sweet Potatoes with BBQ Chicken ( or Black beans) or both! Perfect for mixed households who have meat-lovers, vegetarians, vegans, and gluten-free folks all living under the same roof. Customizable and adaptable!
If adding chicken, coat breast in a little oil and sprinkle with salt and pepper, and place next to the sweet potato.
When the oven is hot, bake yam and chicken for 30 minutes.
Check that yam is fork tender and chicken is cooked through at thickest part. If not, continue cooking for a bit longer, removing whichever is done, so not to overcook.
Turn yams over and leave on the sheet pan. Slice the chicken into small bite size pieces ( or if using black beans, drain and rinse the beans well, and season with salt and pepper)
Using a fork, scruff up the yams, careful to leave the skin in tact and sprinkle with a little salt and pepper. Then mix in 1-2 tablespoons ( or more if you like) BBQ sauce with the yam. Divide the chicken ( or black beans) add a 1-2 more tablespoons BBQ Sauce. Top with half the cilantro and onions and then top with optional cheese.
Return this to the oven and bake 10-15 more minutes ( or until heated through) and cheese is melty.
Scatter with remaining onions and cilantro and top with avocado slices.
Nutritional value based on using 8 ounces chicken, no cheese and ½ an avocado. Try my HOMEMADE BBQ SAUCE RECIPE