Bake sweet potatoes for 45 minutes at 425 degrees. Carve out chicken breasts and finely chop. Shred your cabbage. Once sweet potatoes are done, remove from oven to cool a bit. Put your olive oil, cabbage and BBQ sauce into skillet. Cook about three minutes, stirring constantly. Add chopped chicken until warmed. Cut sweet potatoes in half and scoop out insides with a spoon leaving about 1/4 of flesh. (Keep the insides for mashed sweet potatoes later!). Scoop chicken mixture into potato skins. Drizzle with a little more sauce and top with chopped green onions. Enjoy!
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