Bake sweet potato(es) in a 400°F / 205°C oven until you can easily pierce with a knife (30-60 minutes, depending on potato size)
Preheat oven to 450°F
On a parchment lined baking sheet, lay both sides of the sweet potato skin side down. Lightly drizzle with olive oil and top with a piece of parchment
Using a frying pan or heavy skillet, smash each potato half into a ¼-⅓ inch thick oval
Peel off the parchment and top the sweet potato rounds with a little more olive oil and a sprinkle of sea salt
Place in the oven for 10 to 15 minutes until the top of the sweet potato begins to crisp
Top both sweet potato rounds with barbecue sauce, onions, jalapeños, shredded chicken, and cheese
Return to oven for 10 to 15 minutes until cheese is bubbly
Allow to rest for a few minutes before transferring to plate with a pancake flipper or other broad spatula
Top with a drizzle of ranch (optional) and a sprinkle of cilantro. Enjoy!
