BBQ Chicken Stuffed Sweet Potatoes (Printable)
Roasted sweet potatoes filled with BBQ chicken and cheese for a satisfying meal ready in just over an hour.
# Ingredient List:
→ 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 Make:
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. Serve immediately.
# Helpful Tips:
01 -
- It hits that perfect sweet and savory combo that makes everyone happy
- Most of the cooking happens hands-off in the oven while you handle other things
- The leftovers somehow taste even better the next day
02 -
- Sweet potatoes can vary wildly in size, so check them at 40 minutes and every 5 minutes after
- Don't skip fluffing the inside—it creates more surface area for the filling to cling to
- If your chicken is cold, give it extra time in the sauce so it warms all the way through
03 -
- Rub the sweet potatoes with a little oil and salt before roasting for extra flavor and slightly crisped skin
- If you're short on time, microwave the potatoes for 5 minutes before roasting to cut the oven time in half