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BBQ Chicken Stuffed Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes are baked until tender and filled with saucy shredded chicken.
The chicken is warmed with barbecue sauce, honey, and chili powder.
Serve with pickled onions, cilantro, or corn salad for an easy sweet potato dinner.
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Prep Time 10 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

  • 5 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1¾ teaspoons salt divided
  • 3 cups shredded cooked chicken
  • 1 cup barbecue sauce
  • 1 tablespoon honey
  • ½ teaspoon chili powder
  • Quick-pickled red onions optional
  • Mexican street corn salad optional
  • Fresh cilantro finely chopped, optional

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Prepare the sweet potatoes. Poke holes all over each sweet potato with a large fork. Drizzle with olive oil and rub the oil evenly over the skins. Sprinkle each potato with about ¼ teaspoon of the salt.
  • Bake the potatoes. Line a large baking sheet with parchment paper and arrange the sweet potatoes evenly. Cover the baking sheet with aluminum foil and bake for 45–60 minutes, or until a knife easily slides into the thickest part of the largest potato.
  • Crisp the skins. Remove the foil during the final 10–15 minutes of baking. This allows the sweet potato skins to dry slightly and become firmer.
  • Make the BBQ chicken. While the potatoes bake, warm a large skillet over medium heat. Add the shredded chicken, barbecue sauce, honey, chili powder, and remaining salt. Stir well and cook for 4–5 minutes, stirring occasionally, until the chicken is hot and evenly coated in the sauce.
  • Assemble the BBQ Chicken Stuffed Sweet Potatoes. Carefully split each baked sweet potato lengthwise, gently fluff the inside with a fork, and spoon the warm BBQ chicken over the top.
  • Add toppings. Finish with optional quick-pickled red onions, Mexican street corn salad, and freshly chopped cilantro. Serve immediately.

Notes

For a lighter topping, serve the stuffed sweet potatoes with fresh cilantro and pickled red onions. For a heartier meal, add Mexican street corn salad on the side.
You can also swap the chicken for leftover shredded turkey if preferred. For extra richness, add a small spoonful of plain Greek yogurt or a drizzle of additional barbecue sauce before serving.