The first time that I told Brendan about my plan to make these Stuffed Barbecue Chicken Sweet Potatoes, he didn't really have the same vision for them as I did. I'm not really sure what he was expecting but he didn't seem to think it sounded like a very good supper. Fortunately, when he saw how they actually turned out, it wasn't anything like he had in mind! We've made them a few times since and both really enjoy them. I hope you do too!
- Sweet Potato- In place of two smaller sweet potatoes, you can use 1 large (16 oz) sweet potato sliced in half lengthwise
- Chicken Breast - If you haven't made your own shredded chicken, this post explains it well! Tip: Place the chicken in a deep bowl and use a hand blender to shred it quickly while it is warm. It works so well!
- Barbecue Sauce - You can use this homemade recipe or your favorite that you have on hand
- Red Onion
- Shredded Cheddar Cheese- feel free to use another cheese such as mozzarella or smoked gouda
- Bake the sweet potatoes.
- Mix together chicken, onions and sauce.
- Scoop the potato flesh out of the cooked sweet potatoes and mash.
- Refill the potato skins and top with cheese.
- Bake and serve hot!
You can bake the sweet potatoes ahead of time. You can also fully assemble the stuffed barbecue chicken sweet potatoes and refrigerate for up to 1 day. When ready to eat, top with cheese and bake at 400 F for 20-25 minutes until warmed through.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 400 for 10 minutes.
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And if you liked this recipe...
...you might also like:
- Sweet Potato Shepherd's Pie
- Cajun Chicken Sheet Pan (With Honey Butter)
- Bruschetta Chicken Sheet Pan
Stuffed Barbecue Chicken Sweet Potatoes
- 2 sweet potatoes (about 8 oz or 220 g each) washed and scrubbed but not peeled
- 1 cup shredded chicken about 1 breast
- ¼ cup Barbecue Sauce
- 2 tablespoon diced red onion
- ½ cup shredded cheddar (optional)
- 2 tablespoon sliced green onions for serving (optional)
- Preheat the oven to 400 °F. Use a fork to poke a few holes into each sweet potato and place them on a cooking sheet and bake for 40-60 minutes, flipping over halfway through, until cooked through and soft.
- Meanwhile, in a medium sized bowl, mix the shredded chicken, barbecue sauce and diced onion until the chicken is evenly coated.
- When the sweet potatoes are cooked, remove from the oven. Cut an oval on the top and scoop the sweet potato into the bowl with the chicken, leaving about ¼ inch in the peel so that they hold their shape. Mash the sweet potato together with the chicken mixture until well combined. Divide the mixture back into the two sweet potato shells.
- Top with cheese if desired and place back in the oven to warm through for 10 minutes and then broil for an additional 1-2 minutes until the cheese is nicely melted. Serve warm, topped with green onions.