Whole30 BBQ Chicken Stuffed Baked Sweet Potato Recipe

Preheat the oven to 425.Lightly brush oil over the cut halves of the potatoes and bake 30-35 minutes, until fork tender.While the potatoes are baking, heat oil in a medium saucepan over medium heat.Cook garlic just until it begins to brown.Add tomato sauce, dates, apple sauce, vinegar, coconut aminos, stirring to combine.Whisk in the mustard, tobasco, chili powder, paprika, and cloves.Bring to a boil, reduce to a simmer, and cook for ~30 minutes (10-15 if using tomato puree). Transfer the dates and about half the sauce to a blender and blend until smooth, then return to the pan and stir. Will keep at least a week in a jar in the fridge.Toss the shredded chicken with a few generous spoonfuls of sauce.Serve the chicken on top of the sweet potato halves, with additional sauce, red onions, and green onions.