I’m a fan of simple. Simple style, simple schedule, simple meals. To me, a simple meal consists of minimal dishes, minimal ingredients, and minimal time in the kitchen. These twice baked sweet potatoes fit the bill! Not to mention, they’re totally yummy.
This recipe has evolved a lot over the past few weeks. I started out trying to make a one pan, loaded baked potato. But russet potatoes are just so dry! Adding a sauce required way too much effort. Then I thought about some sort of cheesy potato but that seemed so boring. I finally landed on this BBQ sweet potato and I am so glad I went in this direction!
There are no actual veggies in this dish but I wanted to figure out a way to make a veggie side dish at the same time using the same dishes. Because: simple. I found that the easiest way to do this is to:
- Slice up some zuchinni (or whatever veggie you prefer)
- Toss it with a little olive oil, garlic, and salt & pepper
- Spread the slices on the cookie sheet with the potatoes with the chicken and bake them for the last 30 minutes.
My littles are lactose intolerant so I left the pepper jack cheese off of their potatoes and they still liked it. But, let’s be honest, it’s so much better with the cheese. BBQ and pepper jack just work. Am I right? Those poor little boys don’t even know how wonderful and glorious cheese, ice cream, and sour cream are. I always thought that the boys didn’t know that they were missing out because they’ve always been lactose intolerant. Then, the other day, my three year old said, “Mom, when I’m your age I’m going to eat YOUR kind of ice cream.” Poor kid. On the bright side here is a link to my cashew dairy free ice cream!
Tools used in this recipe