Recipe Details

Ingredients

1. 4 small (about 300g each) sweet potato, unpeeled, scrubbed
2. 80ml (1/3 cup) Frank’s RedHot Original Cayenne Pepper Sauce (see tips)
3. 2 tbsp honey
4. 1 tsp white vinegar
5. 80g butter, chopped
6. 1/4 tsp garlic powder
7. 1/2 barbecue chicken, skin and bones removed, meat shredded
8. 2 tbsp sour cream
9. 2 tbsp mayonnaise
10. 1 tbsp milk
11. 1 tbsp chopped fresh chives, plus extra, to serve
12. 50g blue vein cheese, crumbled
13. Extra virgin olive oil, to drizzle (optional)

Description

• Step 1

  Preheat oven to 180C/160C fan forced. Wrap each sweet potato in foil. Place on a baking tray. Roast for 45-55 minutes or until tender when pierced with a skewer in the centre.

• Step 2

  Meanwhile, place the hot sauce, honey, white vinegar, butter and garlic powder in a saucepan over medium heat. Cook, stirring, for 4 minutes or until melted and well combined. Add the chicken and toss until well coated. Cook, stirring, for 3 minutes or until heated through.

• Step 3

  Combine the sour cream, mayonnaise, milk and chopped chives in a small bowl. Season.

• Step 4

  Remove foil. Carefully cut each sweet potato in half lengthways, making sure to cut only about halfway through. Fill the cut with the chicken mixture. Drizzle over the sour cream sauce. Scatter over cheese and extra chives. Drizzle over a little oil, if using.