BBQ Chicken Stuffed Sweet Potatoes (Printable)
Roasted sweet potatoes filled with smoky BBQ chicken, melted cheese, and fresh toppings for a hearty, satisfying meal.
# What You 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
→ 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 over low heat, combine shredded chicken with BBQ sauce. Stir continuously until heated through and well coated.
03 - Remove roasted sweet potatoes from oven and let cool slightly. Slice each lengthwise and gently fluff the flesh with a fork to create room for filling.
04 - Evenly divide BBQ chicken mixture among the sweet potatoes. Top each with shredded cheddar cheese and return to oven for 5 minutes or until cheese is melted and bubbly.
05 - Remove from oven. Top with sliced green onions, diced red onions, a dollop of sour cream, and fresh cilantro or parsley. Serve immediately while hot.
# Expert Tips:
01 -
- It turns humble ingredients into something that feels like a treat from a BBQ joint
- The sweet and smoky combo hits every craving while secretly being wholesome
- Leftovers reheat beautifully for lunch the next day
02 -
- Sweet potatoes keep cooking after they leave the oven, so pull them when they're just tender
- Don't skip fluffing the inside—it creates more surface area for that BBQ sauce to soak into
- Let the potatoes cool for at least 5 minutes before slicing or you'll burn your fingers every single time
03 -
- Rub the sweet potato skins with a little oil and salt before roasting for crispy, flavorful skin
- Line your baking sheet with parchment paper because the sugar from sweet potatoes caramelizes and sticks