BBQ Chicken Stuffed Sweet Potatoes (Printable View)

Tender roasted sweet potatoes loaded with smoky BBQ chicken, melted cheddar, and fresh toppings for a hearty meal.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes, scrubbed
02 - 2 green onions, thinly sliced
03 - 1 small red onion, finely diced (optional)

→ Meats

04 - 2 cups cooked, shredded chicken (rotisserie or poached breast)

→ Sauces & Dairy

05 - 1 cup barbecue sauce (gluten-free if needed)
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup sour cream (optional)

→ Garnishes

08 - Fresh cilantro or parsley, chopped (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, place on a baking sheet, and bake for 45-50 minutes until fork-tender.
02 - In a saucepan on low heat, combine shredded chicken with BBQ sauce. Stir until heated through.
03 - Remove sweet potatoes from the oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
04 - Evenly divide BBQ chicken mixture among the sweet potatoes, then top each with shredded cheddar cheese. Return to oven for 5 minutes, or until cheese melts.
05 - Remove from oven. Top with sliced green onions, red onions, a dollop of sour cream, and fresh cilantro or parsley, if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between the sweet creamy potato and smoky tangy chicken is absolutely addictive
  • Everything comes together in under an hour with mostly hands-off cooking time
  • Its a complete meal that feels indulgent but is actually pretty balanced and wholesome
02 -
  • Sweet potatoes can vary wildly in size, so adjust your baking time accordingly—small ones might need only 35 minutes while large ones could go an hour
  • Don't wrap your potatoes in foil unless you want steamed instead of roasted skins—I prefer the slightly crispy texture you get from direct baking
  • The chicken filling can be made ahead and refrigerated for up to 3 days, making this a perfect meal prep situation
03 -
  • Rub your sweet potatoes with a little olive oil and salt before roasting for extra flavorful skin
  • Let the chicken mixture cool slightly before stuffing so the cheese doesn't melt too fast
  • Broil for the last 2 minutes if you want extra bubbly, slightly browned cheese on top

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