• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Easy 3-Ingredient, 30-Minute Dinner

https://media.blubrry.com/foodschmooze/p/media.blubrry.com/cpbn/p/content.blubrry.com/cpbn/fmfs_20160606_Sixty_Second_Food_Schmooze_BBQ_sweet_potatoes.mp3

Podcast: Play in new window | Download (Duration: 0:57 — 447.3KB) | Embed

rotisserie chicken_Pixabay_postEnjoy a 3-ingredient comfort supper of baked sweet potatoes topped with shredded chicken and barbecue sauce. It’s absurdly easy. Buy rotisserie chicken on the way home. Slice sweet potatoes in half horizontally and roast them for a half hour in the oven, skin side down on a baking sheet, until they’re soft. Put shredded rotisserie chicken in a saucepan with your favorite bottled barbecue sauce for ten minutes. Top each sweet potato half with the barbecue chicken mixture. Add more sauce if you’d like, or chopped scallions, or sprinkle with crushed tortilla chips. Delicious!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Listen to the Faith Middleton Food Schmooze on Connecticut Public Radio Thursdays at 3:00 pm and 9:00 pm. Streaming at WNPR.org.

facebook

Recent Comments

  • Sharon Elizabeth Wegner on Lidia Bastianich’s Polenta Torta with Gorgonzola and Savoy Cabbage
  • Sharon Elizabeth Wegner on Lidia Bastianich’s Polenta Torta with Gorgonzola and Savoy Cabbage
  • Sharon Elizabeth Wegner on Lidia Bastianich’s Polenta Torta with Gorgonzola and Savoy Cabbage
  • Betsy Shea-Taylor on FAITH MIDDLETON FOOD SCHMOOZE® BROADCAST TO END NOVEMBER 21, 2019 ON CONNECTICUT PUBLIC RADIO
  • John on Cooper & Thief is an Unusual Red Wine Blend Worth Trying

Featured Cookbook

Everyday Dorie by Dorie GreenspanGET A TASTE OF THIS BOOK

Footer

https://media.blubrry.com/foodschmooze/p/media.blubrry.com/cpbn/p/content.blubrry.com/cpbn/fmfs_20160606_Sixty_Second_Food_Schmooze_BBQ_sweet_potatoes.mp3

Podcast: Play in new window | Download (Duration: 0:57 — 447.3KB) | Embed

© 2019 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use