​Twice Baked Sweet Potatoes with BBQ Chicken and Blueberries

This is a recipe I came up with after stumbling across a couple different stuffed sweet potato recipes that were topped with blueberries. I know, I wasn't sure how I felt about that combination when I first saw it either, but I decided to finally give it a try and it was pretty dang good. I was actually bummed that I didn't add more blueberries to each meal, so definitely don't knock this combo, it was surprisingly awesome! I included the homemade paleo BBQ sauce I made for this recipe below, but if anyone has a homemade paleo BBQ sauce they really like, please share! I have only ever tried this one before. Also, I honestly don't make a lot of sauces, so if you don't want to make your own, here are a couple other options I have used in the past:

• PaleoChef Peach BBQ Sauce (Whole Foods by me used to sell this, which made life way easier)
• Organicville BBQ Sauces (Not Paleo, but gluten free, vegan, and made with agave nectar, I can usually find this at any natural foods market)

Twice Baked Sweet Potatoes with BBQ Chicken and Blueberries
Ingredients:

• 3-4 larger sized sweet potatoes
• 1.75-2lbs Chicken, shredded
• 1 cup homemade paleo BBQ sauce (link to the sauce I made)
• 1/2-1 cup Blueberries
• 6 slices Bacon, cooked and crumbled

Directions:

1. Preheat the oven to 425 F.
2. Place chicken breast on baking sheet and bake for about 12-15 minutes. Take out of the oven and let cool for about 30 minutes.
3. Wash your sweet potatoes and stab with a fork a couple times.
4. Place sweet potatoes in the oven on a baking sheet for about 40-70 minutes or until soft. (This time is based on how big your sweet potatoes are. I bought very large sweet potatoes so that when halved they would be a big enough serving. I ended up baking my sweet potatoes closer to 70 minutes total, flipping them over at 35 minutes.)
5. While the potatoes are baking, cook 6 slices of bacon and set aside.
6. If the chicken is cooled, throw in a stand food mixer on a low speed until you have pulled chicken. Add 1 cup of homemade BBQ sauce and blend.
7. After sweet potatoes are removed from the oven, cut them in half. Scoop out some of the potato and set aside into a bowl. Repeat this for each potato.
8. Fill each halved sweet potato with pulled BBQ chicken. I weighed and served 3.5-4oz of chicken into each potato.
9. Top each sweet potato with desired amount of blueberries. I shoved them in so they wouldn't fall out. Place back in the oven for 7-10 minutes.
10. While the potatoes are baking again, crumble the bacon into pieces.
11. Once the sweet potatoes look crispy and done, take out of the oven and top with bacon. Enjoy!