This Loaded Sweet Potato Fries with Shredded BBQ Chicken recipe is one of my go-to’s whenever we have company over to watch football or for a cookout.
It’s a delicious, easy to make, hearty appetizer recipe that doesn’t require utensils.
Just pile some on your plate and enjoy!
Loaded Sweet Potato Fries with Shredded BBQ Chicken
I used to make this recipe using fresh sweet potatoes, sliced into oven fries and baked.
Don’t get me wrong, I love oven baked sweet potato fries that I’ve made myself.
However, because I like to have more time to enjoy myself, along with everybody else, I’m totally not against finding recipe shortcuts.
Especially when they don’t compromise the recipe’s quality!
Consequently, it makes my life a little bit easier and nobody really cares that I didn’t stand over the cutting board for 20 minutes cutting up sweet potatoes.
Frozen Sweet Potato Fries
In this case, it doesn’t really matter what brand of sweet potato fries you get.
However, you want to make sure that they’re good!
I found a bag of Alexia Sweet Potato Fries with Sea Salt and they are amazing!
They have just the perfect amount of seasoning and come out of the oven crispy on the outside & tender on the inside!
Also, Alexia makes Chipotle Seasoned Spicy Sweet Potato Fries too.
Because I didn’t have to make the sweet potato fries from scratch, the recipe took much less time to make.
As a result, they are just as delicious as when I make the sweet potato fries from scratch!
Loaded Sweet Potato Fries Ingredients
All you need to make this delicious recipe is the following ingredients:
- Alexia Sweet Potato Fries with Sea Salt
- 2 to 3 Boneless, Skinless Chicken Breasts
- BBQ Sauce
- Feta Cheese
- Spring Onions
- Fresh Cilantro
How To Make Loaded Sweet Potato Fries
STEP 1:
First, boil 2 to 3 boneless, skinless chicken breasts.
STEP 2:
Second, while boiling your chicken, follow the package directions for baking your Sweet Potato Fries.
STEP 3:
After that, when your chicken is cooked through, pull it apart into shredded pieces.
STEP 4:
Next, mix the shredded chicken with your favorite BBQ sauce (I use Hickory & Brown Sugar) in a saucepan over low heat until heated through.
STEP 5:
Then, spread out the baked Sweet Potato Fries onto a serving platter.
STEP 6:
Evenly distribute the warmed BBQ shredded chicken over top of the sweet potato fries.
STEP 7:
Lastly, sparingly sprinkle sliced spring onions, cilantro and feta cheese over top and enjoy!
Perfect Crispy Oven Fried Sweet Potato Fries
The recipe turned out great.
Needless to say, everybody loved it! Even the kids ate it up!
The combination of the sea salt sweet potatoes, along with BBQ chicken, fresh spring onions, cilantro and feta cheese was perfect for a savory, sweet, & bold taste.
Loaded Sweet Potato Fries with Shredded BBQ Chicken Recipe
Loaded Sweet Potato Fries with Shredded BBQ Chicken
Ingredients
- 1 bag Alexia Sweet Potato Fries with Sea Salt
- 2 to 3 Boneless, skinless chicken breasts
- ½ to ¾ cup BBQ Sauce, I used Hickory & Brown Sugar flavor
- 6 ounces Feta cheese
- 1 to 2 bunches Spring onions, sliced
- 1 bunch Fresh cilantro, chopped
Instructions
- Boil chicken breasts in water on stove until chicken is cooked through.
- In the meantime, follow the package instructions for baking the bag of Alexia Sweet Potato Fries with Sea Salt.
- When chicken is cooked through, pull it apart into shredded pieces.
- Mix shredded chicken and BBQ sauce in a saucepan over low heat until heated through.
- When the fries are done baking, spread them out onto a serving platter.
- Evenly distribute the shredded BBQ chicken over top of the sweet potato fries.
- Sparingly sprinkle the sliced spring onions, cilantro, and feta cheese over top of the fries.
So, the next time you’re looking for something a little bit different from the same old nachos recipe, try out this recipe!
It’ll get scarfed up in no time.
For more appetizer recipes, click over to posts on:
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All of your recipes look amazing and I can’t wait to try them!!!
Thank you so much for all your research and all the details on how to make everything!!
And that cake–whew!!!!
Thank you Cheryl!