BBQ Chicken Stuffed Sweet Potatoes (Print Page)

Roasted sweet potatoes filled with BBQ chicken, melted cheese, and fresh garnishes for a satisfying dinner.

# 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 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 -
  • The sweet and smoky flavor combo hits every craving at once, plus it's deceptively simple to pull together
  • Everything roasts on one sheet pan while the chicken heats up, making it perfect for those nights when you want something impressive but effortless
02 -
  • Sweet potatoes can vary wildly in size, so give them a squeeze around the 40-minute mark, smaller ones might finish faster than you expect
  • If your chicken is cold from the fridge, let it come to room temperature before mixing with the BBQ sauce, otherwise it'll cool down the sauce too quickly
03 -
  • Rub the sweet potatoes with a little olive oil and salt before roasting for extra flavor and slightly crispy skin
  • If you're short on time, microwave the potatoes for 5 minutes first, then finish them in the oven

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