optional toppings: parsley, green onion, avocado, BBQ sauce...
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse sweet potatoes and poke with a fork. Place on baking sheet and bake for about 50 minutes until soft.
When sweet potatoes have about 5 minutes left, make the chicken mixture. Heat a small sauté pan over medium heat and add avocado oil and let it get hot, about 30 seconds. Add onion and sauté for 3-5 minutes, stirring occasionally. Pour into a medium sized bowl and set aside.
When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, except leaving a thin layer so they can maintain their shape. Add the insides into the bowl with the onions. In the bowl, add shredded chicken, 1/3 cup BBQ sauce, and 1/4 cup mayo. Mix until well combined. Season with salt and pepper to taste.
Evenly distribute mixture back into sweet potato skins. Turn down oven to 350 degrees and bake for 25 more minutes until hot. While they cook, mix the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo into a small bowl. Evenly distribute over twice baked sweet potatoes once they are done.
Top with additional toppings if using and enjoy!
*to save time, cook the sweet potatoes and make the shredded chicken a few days before and store in the fridge until ready to use them!