BBQ Chicken Stuffed Sweet Potatoes (Printable)
Roasted sweet potatoes loaded with BBQ chicken, cheese, and fresh toppings for a satisfying 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
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup sour cream
→ Garnishes
08 - Fresh cilantro or parsley, chopped
# 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 - In a saucepan on low heat, combine shredded chicken with BBQ sauce. Stir until heated through and evenly coated.
03 - Remove sweet potatoes from the oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork to create space for filling.
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 is melted and bubbly.
05 - Remove from oven. Top with sliced green onions, red onions, a dollop of sour cream, and fresh cilantro or parsley.
06 - Serve immediately while hot.
# Expert Advice:
01 -
- Everything roasts on one sheet pan while the chicken heats up in one pan, meaning minimal cleanup maximum satisfaction
- The sweetness of the potatoes balances the smoky tangy BBQ sauce in a way that just works, like really works
02 -
- Do not skip pricking the potatoes with a fork before roasting or you will have a potato explosion situation in your oven
- Keep the BBQ chicken on low heat while it warms up, high heat makes the sauce separate and get weirdly sticky
03 -
- Rub a little olive oil and salt on the sweet potatoes before roasting for the best skin ever
- Let the roasted potatoes cool for at least 5 minutes so you do not burn your fingers while fluffing them