BBQ Chicken Stuffed Sweet Potatoes (Print Version)
Roasted sweet potatoes loaded with smoky BBQ chicken, melted cheese, and fresh garnishes make for a hearty, 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
# How-To:
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. Return to oven for 5 minutes until cheese melts.
05 - Remove from oven. Top with sliced green onions, red onions, sour cream, and fresh cilantro or parsley. Serve immediately.
# Expert Advice:
01 -
- The natural sweetness from roasted potatoes balances perfectly with tangy BBQ sauce
- Everything bakes on one sheet pan making cleanup almost nonexistent
- You can prep the chicken mixture ahead and have dinner ready in under ten minutes
02 -
- Don't wrap the potatoes in foil or they'll steam instead of roast, losing that caramelized flavor
- The chicken mixture can be made up to three days ahead and stored in the refrigerator
- If your sweet potatoes are massive, you might need extra chicken and cheese to fill them properly
03 -
- Look for sweet potatoes that feel heavy for their size and have smooth, unblemished skin
- If you're short on time, microwave the potatoes for 5 minutes before finishing in the oven
- Let the potatoes rest for a few minutes after baking so they're easier to handle