This recipe is inspired by the “Hot Mess” that’s served at the Pecan Lodge restaurant in Dallas, Texas. It’s a big stuffed sweet potato with brisket and a lot of other tasty stuff on top, and it’s delicious. Our recipe is a little simpler and very much about the Dizzy Pig Spicy Pineapple Head.
If you have boneless skinless chicken thighs, they’ll work just fine. You just won’t have the crispy skin to put on top. Use something crunchy to substitute, like tortilla chips, potato chips or crispy fried onions. If you are making the crispy chicken skins, you might want to make a couple extra to snack on.
- 3 large sweet potatoes
- 3 bone-in chicken thighs
- Vegetable oil
- Dizzy Pig Spicy Pineapple Head
- 6 tablespoons butter, at room temp
- Chopped chives or parsley for garnish (Optional)