Directions

1. Heat oven to 400 degrees F.
2. Cut sweet potatoes into about ¾-inch thick slices—start at the middle and work your way out.
3. Brush both sides of each sweet potato slice with oil and sprinkle with sea salt. Cook in oven for 25-30 minutes, until easily pierced with a fork, then set aside until ready to serve.
4. Meanwhile, mix shredded chicken with your favorite low-sugar barbecue sauce.
5. Serve a handful of chicken on a sweet potato bun and top with coleslaw. (Try it with our Easy Summer Coleslaw recipe)