BBQ Chicken Stuffed Sweet Potatoes (Printer-friendly)

Tender roasted sweet potatoes filled with smoky BBQ chicken, melted cheddar, and fresh toppings for a satisfying wholesome 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

# How-To Guide:

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 potatoes roast, combine shredded chicken with BBQ sauce in a saucepan over low heat. Stir until heated through.
03 - Remove sweet potatoes from oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
04 - Evenly divide BBQ chicken mixture among sweet potatoes. 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 as desired.
06 - Serve immediately while hot.

# Expert Advice:

01 -
  • The combination of sweet and smoky flavors hits every craving without leaving you feeling heavy
  • You can prep everything ahead and simply assemble when hunger strikes
  • Each potato becomes a complete meal with protein, carbs, and veggies all in one edible bowl
02 -
  • Sweet potatoes can vary wildly in cooking time, so start checking at 40 minutes to avoid mushy centers
  • Letting the roasted potatoes cool for just 5 minutes makes them much easier to handle without burning your fingers
  • If your chicken mixture seems dry, don't hesitate to add another splash of BBQ sauce
03 -
  • Wrap sweet potatoes in foil if you prefer softer skin, though I love the slightly crispy edges
  • Double the BBQ chicken mixture and use leftovers for tacos or baked potatoes the next day

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