BBQ Chicken Stuffed Sweet Potatoes (Printable)

Roasted sweet potatoes filled with BBQ chicken, cheddar, and fresh garnishes 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

→ 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

→ Garnishes

08 - Fresh cilantro or parsley, chopped

# 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 - While potatoes roast, combine shredded chicken with BBQ sauce in a saucepan over low heat. Stir until heated through.
03 - Remove sweet potatoes from oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
04 - Evenly divide BBQ chicken mixture among sweet potatoes, then top each with shredded cheddar cheese. Return to oven for 5 minutes until cheese melts.
05 - Remove from oven. Top with sliced green onions, red onions, sour cream, and fresh cilantro or parsley. Serve immediately.

# Expert Tips:

01 -
  • The contrast between the creamy sweet potato and smoky BBQ chicken is absolutely addictive
  • It comes together in under an hour but tastes like you spent all day cooking
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Sweet potatoes can vary wildly in size, so adjust cooking time accordingly, larger ones may need an extra 10 to 15 minutes
  • Letting the roasted potatoes cool for just 5 minutes makes them much easier to handle without burning your fingers
  • The BBQ chicken mixture can be made up to three days ahead and stored in the refrigerator
03 -
  • Rubbing the sweet potatoes with a little olive oil and salt before roasting creates a more flavorful skin
  • Warming your barbecue sauce slightly before mixing it with the chicken helps it coat more evenly
  • If the cheese is browning too quickly, tent the potatoes loosely with aluminum foil

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