BBQ Chicken Stuffed Sweet Potatoes (Printable)

Roasted sweet potatoes filled with smoky BBQ chicken and melted cheese for a hearty, 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

→ 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 - While the potatoes roast, combine shredded chicken with BBQ sauce in a saucepan over low heat. Stir until heated through.
03 - Remove sweet potatoes from the oven and let cool slightly. Slice each lengthwise and gently fluff the flesh with a fork.
04 - Evenly divide BBQ chicken mixture among the sweet potatoes. Top each with shredded cheddar cheese and return to oven for 5 minutes until melted.
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 Advice:

01 -
  • The combination of naturally sweet roasted potatoes and tangy BBQ sauce creates this incredible sweet and smoky balance that keeps you coming back for bite after bite.
  • Everything happens on one baking sheet plus one quick pan, making it deceptively simple despite looking and tasting like something from a proper restaurant.
02 -
  • Sweet potatoes can vary wildly in size, so start checking them at 40 minutes because a dry, overcooked potato is honestly sad.
  • Don't skip fluffing the inside before you add the toppings because it creates more surface area for the chicken and cheese to settle into.
03 -
  • Line your baking sheet with parchment paper because the sweet potatoes sometimes release caramelized sugars that stick like crazy.
  • Let the potatoes cool for at least 5 minutes after that initial roast so you don't burn your hands while trying to fluff them.

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