BBQ Chicken Stuffed Sweet Potatoes (Printable)

Roasted sweet potatoes loaded with smoky BBQ chicken, cheddar cheese, and fresh toppings for a hearty, satisfying meal.

# What you need:

→ Vegetables

01 - 4 medium sweet potatoes, scrubbed clean
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

# 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 - 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 Tips:

01 -
  • Its the perfect balance of sweet smoky and savory in one bite
  • You can prep everything ahead and just assemble when hungry
  • The leftovers somehow taste even better the next day
02 -
  • Dont skip pricking the sweet potatoes before roasting or they might explode in your oven
  • Let the roasted potatoes cool for at least 5 minutes or youll burn your fingers trying to fluff them
  • The cheese burns quickly so keep a close eye during that final 5 minutes
03 -
  • Rub a little olive oil on the sweet potato skins before roasting for extra crispiness
  • Use smoked paprika in the BBQ chicken mixture if your sauce isn't smoky enough

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