BBQ chicken stuffed sweet potatoes

Here’s a supereasy and yummy recipe that only has three ingredients. I found it on Comfortcooking.


– 2 sweet potatoes (or yams, whichever one is orange on the inside is the right one)
– 1/3-1/2 cup of bbq sauce (more as garnish)
– 1 pound cooked shredded chicken (recipe here)

1. Preheat oven to 425 °F (220 °C)

2. Put foil in a baking pan and spray lightly with olive oil (or whatever other oil you wanna use, I like olive.) Cut the long side of the potatoes into halves and put them on the baking pan.

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3. Bake potatoes in the middle of the oven for approxiomately 35 minutes (start the next step when there is circa 10 minutes left on the potatoes) or until softened.

4. Mix shredded chicken (recipe here) with the BBQ sauce and let sit on the stove on medium low heat for 5-10 minutes.

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5. Take the potatoes out of the oven and top them with the chicken and some extra BBQ sauce.

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6. Enjoy!




Here’s a swedish dish most people associate with Sweden, I’ve kind of just gotten through this recipe by trial and error and you can add whatever you’d like to. It’s really easy to make but fairly time cconsuming. You can add other things to spice them up a little bit, this is just a basic recipe. I used to make the meatballs with finely chopped carmelized onion which is pretty good too but we prefer them this way..

– 1 pound 93% ground beef
– Approxiomately 50 gram butter (more if needed/wanted)
– 1 teaspoon salt
– 1/2-1 teaspoon black pepper
– 1 deciliter (possibly more) breadcrumbs.

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1. Put the ground beef, egg, salt and pepper in a bowl and mix it well.

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2. Pour the breadcrumbs into a rounded plate.

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3. Roll the meatballs into approxiomately 1-1/2 inch balls and then roll them in the breadcrumbs and put them aside.

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4. Add some of the butter to a pan and set it on medium heat. Add as many meatballs as can fit comfortably in the pan and fry until browned and cooked all the way through.

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5. Enjoy with mashed potatoes, lingonberry jam and brown sauce or with spaghetti and ketchup or whatever else sounds good..

Shredded chicken

Here’s a recipe for shredded chicken which I use for enchiladas and BBQ chicken stuffed sweet potatoes. It’s from the amazing The Skinnytaste Cookbook.

– 2.5 pounds chicken breasts (that’s enough for both enchiladas and the stuffed sweet potatoes.
– 1 quartered onion
– 2-3 cups chicken broth

1. Put the chicken, the quartered onion and pour enough broth to cover the chicken.

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2. Get rid of the broth and onion and put the chicken on a cutting board.

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3. Use two forks to shred the chicken. Since I, for once, wore something other than sweats/pajamas while cooking, I let hubby take a picture of me..

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4. Use for the meal right away and if you have leftovers, put it in the refrigerator in a sealed container. Chicken should be good for at least a few days.

5. Enjoy!

Swedish cinnamon buns


– 150 gram butter (1.5 stick) (some people use margarin but you can totally taste the difference so go with real butter)
– 5 deciliters milk
– 50 g (1 packet dry yeast) fresh yeast
– 1 dl sugar
– 1/2 teaspoon salt
– 2 teaspoons cardamom (if you can, buy whole cardamom and crush it yourself with a mortar right before adding it to the mix)
– 800 g (1.4 litres flour

1. Warm the milk to 37°C (a little warmer than room temperature).

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2. Crumble (if fresh) or pour (if dry) down the yeast in a large bowl (if you have one, I’d use a stand mixer, but it works doing it by hand too, it’s just a bit of a workout) Pour over the milk and mix together. Add the butter in small pieces, sugar, salt and cardamom.

I don’t have a stand mixer at the moment but this one http://KitchenAid KSM150PSER Mixer Artisan Series with Pouring Shield, 325-watt, Empire Red is on the top of my christmas list, *hint hint* if you read this, hubby..

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3. Measure the flour. Pour the flour into the bowl a little at a time (save a 1/2 deciliter for the baking. Tip: Even if you think that the dough needs more flour, don’t add more, it’ll make the buns too dense.

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4. Work the dough heavily, about 5 minutes if you’re using a stand mixer and 10 minutes if you are doing it by hand, or until it feels flexible.

5. Let the dough rise covered with a kitchen towel for about 30 minutes.

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6. Work the dough with the stand mixer or by hand on the baking table (kitchen table or counter.) Divide the dough into four pieces, roll out the pieces into thin rectangular pieces. About half a centimeter thick.

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7. Now it’s time for the filling. Use these ingredients:

  • 1 dl cinnamon
  • 1 dl sugar
  • 100 gram (1 stick) softened butter

Spread the butter on the rectangles, then spread some sugar and some cinnamon. Roll the rectangles into rolls. Cut into approxiomately 1-1 1/2 centimeter pieces. Tip: Don’t make them too big, they’re gonna rise significantly.

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8. Put medium sized paper baking moulds on a baking sheet and then put the pieces into the moulds. 

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9. Pre-heat (if neccessary) the oven to 435° F (225° C) Let the buns rise under a kitchen towel for 40 minutes. Mix the egg in a small glass and then paint a thin layer onto the buns and top with pearl sugar (if you can get a hold of it, some specialty european stores) or chopped almonds or whatever sounds good. Bake in the oven for 5-10 minutes. Tip: Make sure the bottom doesn’t burn! It happens easily.

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10. Enjoy!