BBQ Chicken Stuffed Sweet Potatoes
BBQ Chicken Stuffed Sweet Potatoes are a hearty, easy dinner made with fluffy baked sweet potatoes, tender shredded chicken, smoky barbecue sauce, melted cheese, and fresh toppings.
Ingredients
- 4 medium sweet potatoes
- * 1 tablespoon olive oil
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 2 cups cooked shredded chicken
- * 3/4 cup BBQ sauce plus more for drizzling
- * 1 cup shredded cheddar cheese
- * 1/4 cup finely diced red onion
- * 2 green onions sliced
- * 1/4 cup sour cream or plain Greek yogurt
- * 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Scrub the sweet potatoes and pat them dry. Pierce each potato several times with a fork.
- Rub the sweet potatoes with olive oil, then season with salt and black pepper.
- Place the sweet potatoes on the prepared baking sheet and bake for 40 to 50 minutes, or until fork-tender.
- While the sweet potatoes bake, add the shredded chicken and BBQ sauce to a skillet over medium-low heat.
- Stir and warm the chicken for 5 to 7 minutes, until heated through and evenly coated in sauce.
- Remove the sweet potatoes from the oven and let them cool for a few minutes.
- Slice each sweet potato open lengthwise and gently fluff the inside with a fork.
- Spoon the BBQ chicken evenly into the sweet potatoes.
- Sprinkle cheddar cheese over the warm filling.
- Top with red onion, green onions, sour cream or Greek yogurt, fresh cilantro or parsley, and an extra drizzle of BBQ sauce if desired.
- Serve warm.
Notes
Use rotisserie chicken to make this recipe faster.
* Swap cheddar cheese for Monterey Jack, pepper jack, or mozzarella.
* For a spicier version, add diced jalapeños, hot sauce, or spicy BBQ sauce.
* Do not overheat the chicken, since it is already cooked and can dry out.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Store sour cream or Greek yogurt separately and add after reheating.
* Reheat in the microwave until warm, or in a 350°F oven until heated through.
* The sweet potatoes can be baked ahead of time and stored in the refrigerator for easy meal prep.
* For best texture, use medium sweet potatoes that are similar in size so they cook evenly. ## Nutrition Nutrition information is estimated per serving. * Calories: 465
* Protein: 29g
* Carbohydrates: 58g
* Fat: 14g
* Saturated Fat: 6g
* Fiber: 8g
* Sugar: 22g
* Sodium: 790mg
* Swap cheddar cheese for Monterey Jack, pepper jack, or mozzarella.
* For a spicier version, add diced jalapeños, hot sauce, or spicy BBQ sauce.
* Do not overheat the chicken, since it is already cooked and can dry out.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Store sour cream or Greek yogurt separately and add after reheating.
* Reheat in the microwave until warm, or in a 350°F oven until heated through.
* The sweet potatoes can be baked ahead of time and stored in the refrigerator for easy meal prep.
* For best texture, use medium sweet potatoes that are similar in size so they cook evenly. ## Nutrition Nutrition information is estimated per serving. * Calories: 465
* Protein: 29g
* Carbohydrates: 58g
* Fat: 14g
* Saturated Fat: 6g
* Fiber: 8g
* Sugar: 22g
* Sodium: 790mg