BBQ Chicken Stuffed Sweet Potatoes (Printable)

Roasted sweet potatoes filled with savory BBQ chicken and melted cheese, topped with fresh onions and herbs.

# What goes in:

→ 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)

# Directions:

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 the potatoes roast, combine shredded chicken with BBQ sauce in a saucepan over low heat. 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 -
  • Everything bakes on one sheet pan so cleanup is almost nonexistent
  • The sweet and smoky flavor combo feels like something from a restaurant but comes together in under an hour
02 -
  • Sweet potatoes continue cooking after they come out of the oven, so pull them when they are just tender, not collapsing
  • Let the potatoes cool for at least 5 minutes before slicing or the steam will escape and the flesh will not fluff properly
03 -
  • Scrub the sweet potatoes well and leave the skin on for extra fiber and texture
  • If your barbecue sauce is thick, add a splash of water to help it coat the chicken evenly

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