BBQ Chicken Stuffed Sweet Potatoes (Printable Version)

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

# 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 (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

# How To Make It:

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. Serve immediately.

# Expert Advice:

01 -
  • Everything bakes on one sheet pan so cleanup is practically nonexistent
  • The sweet and savory combination hits every craving in one bite
  • Rotisserie chicken makes it come together faster than takeout
02 -
  • Sweet potato thickness varies wildly so check for doneness at 45 minutes rather than blindly following the timer
  • Letting the potatoes cool for just a few minutes after slicing makes them easier to handle without burning your fingers
  • The chicken mixture can be made ahead and stored in the fridge for up to three days
03 -
  • Rub the sweet potatoes with olive oil and salt before roasting for extra flavor and slightly caramelized skin
  • Wrap leftovers individually in foil and reheat at 350°F for 15 minutes for a perfect next-day lunch

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