BBQ Chicken Stuffed Sweet Potatoes (Printable)
Roasted sweet potatoes filled with BBQ chicken and cheese, topped with fresh onions and herbs for a complete, wholesome dinner.
# What You'll Need:
→ 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)
# How To Make It:
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, 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, if desired. Serve immediately.
# Expert Suggestions:
01 -
- The sweet and smoky combo hits every comfort craving without leaving you feeling heavy
- Uses up leftover chicken like magic and turns simple sweet potatoes into something restaurant worthy
02 -
- Dont skip pricking the sweet potatoes before roasting or you will have a literal mess in your oven
- Let the roasted potatoes cool for at least five minutes or you will burn your fingers trying to fluff them
03 -
- Line your baking sheet with parchment paper for easy cleanup because sweet potatoes can get sticky
- If you want extra crispy skins rub the potatoes with a little olive oil and salt before roasting