Loaded Sweet Potatoes with Japanese Chicken Coleslaw

Ingredients

• Meat from 1 store-purchased hot roast chicken
• 1 bag store-purchased coleslaw mix (no dressing required in mix)
• 5 Tbsp Kewpie mayonnaise
• 2 Tbsp hot sriracha sauce (or amount to your preferred taste)
• 4 sweet potatoes, sliced in half long ways
• Sesame seeds, for serving (optional)

Method

1. Pre-heat oven to 190 degrees (fan forced).
2. Line a tray with non-stick baking paper and lie halved potatoes on tray, spraying with non-stick cooking oil.
3. Roast potatoes for 1 hour.
4. Break meat off chicken carcass, dice it up, and put it in a mixing bowl.
5. Add coleslaw mix, Kewpie mayonnaise, and sriracha sauce, salt and pepper to taste and mix well.
6. To serve, place roasted sweet potato on a plate and press down on centre with back of spoon to make a divot in the potato. Load the chicken coleslaw mix onto the potato and sprinkle with sesame seeds.

Product used in recipe

• Kewpie - Mayonnaise