BBQ Chicken Stuffed Sweet Potatoes

These BBQ chicken sweet potatoes are a delicious and easy weeknight dinner! See the post and notes in the recipe card for my tips for quickly preparing the sweet potatoes and a BBQ sauce substitute if you are out.

What is it about stuffing vegetables that makes dinner feel extra fancy? I'm not totally sure but I do know that I'll keep doing it!

These BBQ chicken sweet potatoes are a fun weeknight dinner that come together easier than they look like they should (just like this Cajun salmon does). And if you love the flavors of BBQ chicken (who doesn't love a BBQ chicken pizza?!), then you won't be surprised by how delicious these are.

To keep things as easy as possible, I have included a few shortcuts in the recipe card like prepping the sweet potatoes in the microwave if you are short on time and an easy BBQ sauce substitute if you happen to be out of it so you can enjoy this wholesome, balanced dinner on busy weeknights!

And if I haven't quite sold you yet, here are a few more reasons I think you'll love this:

• A balanced all in one dinner. It's got veggies + fiber. It's got protein. It's got flavor. Done, done and done.
• Flexible and customizable. Want to use pulled pork instead of chicken? Go for it! Want to add some beans? You sure can! This recipe is really a base that you can make your own.
• Delicious. I could eat these multiple times a week (and often do!) and never bore of these flavors.

The Ingredients

• Sweet Potato- You can make these with orange (sometimes labelled yams) or white fleshed sweet potatoes. You want to find sweet potatoes that are about 8 oz (220 g) each and that have a long, even shape. If you can only find larger sweet potatoes, you can use a large (~16 oz) sweet potato and slice it in half lengthwise.
• Shredded Chicken- If you haven't made your own shredded chicken, these BBQ chicken nachos explain it well! Boneless chicken breasts or thighs will work with this method. Or you can use leftover rotisserie chicken.
• Barbecue Sauce- You can use this homemade recipe or your favorite that you have on hand. I also have a simple 2 minute recipe in the recipe card using tomato paste and basic spices if you don't have any.
• Red Onion- Yellow, white or even green onion could be used instead or it can be left out.
• Shredded Cheddar Cheese- Feel free to use another cheese such as mozzarella or smoked gouda or leave it off.

The Method

1. Cook the sweet potato. 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. Bake for 40-60 minutes, flipping over halfway through, until cooked through and soft. (See the notes in the recipe card for a quicker option).

2. Prep the chicken. Cook and shred the chicken then mix with BBQ sauce.

3. Mix. Scoop the sweet potato into a bowl and mix in the chicken and onions.

4. Assemble. Divide the mixture back into the sweet potato shells.

5. Top with cheese. No further explanation needed 😉

6. Bake. Bake for 10 minutes to warm through and then broil for 1-2 minutes to further melt the cheese.

Leftovers and Storage

Make Ahead: You can bake the sweet potatoes and prep the chicken ahead of time. You can also fully assemble the stuffed barbecue chicken sweet potatoes and refrigerate for up to 4 days. When ready to eat, top with cheese and bake at 350 F for 20-25 minutes until warmed through.

To Store: Store leftover assembled sweet potatoes in an airtight container in the refrigerator for up to 4 days.

To Reheat: Reheat in the microwave or in the oven at 350 F for 20-25 minutes.

Make it Your Own

• Add black beans- If you want to up the fiber, you can add ½ cup of black beans to the recipe.
• Make them spicy- Along with the red onion, you can add 1-2 tablespoon of diced jalapeño.
• Stuffed Potatoes- Instead of sweet potatoes, you can follow the same process with large russet potatoes.

Serving Ideas

These make for a good all in one meal as they are, but you can take them up a level by adding some toppings or serving them with some sides. Some good options are:

• Toppings:
  • Greek yogurt or sour cream
  • Additional red onion or sliced green onions
  • Diced fresh tomatoes
  • Sliced jalapeños
  • Homemade Yogurt Ranch
• Sides:
  • Salad such as a simple spinach salad
  • Creamy Lemon Tahini Slaw or Chimichurri Slaw
  • A veggie dish like Sautéed Carrots and Spinach

Tips and Tricks for the Best Barbecue Chicken Stuffed Sweet Potatoes

• Prep ahead. To make this a quicker meal on a busy night, you can cook the sweet potato and prep the chicken ahead of time. Or you can even assemble the whole thing and simply reheat.
• Make your own 2 minute BBQ sauce. If you don't have BBQ sauce on hand, you can mix together the following: 3 tablespoon tomato paste, 1 and ½ teaspoon maple syrup (or honey), 1 and ½ teaspoon balsamic vinegar (or apple cider vinegar), ¼ teaspoon paprika, ¼ teaspoon garlic powder and ⅛ teaspoon of salt.
• Prep the sweet potato in the microwave. If you are short on time, you can also cook the sweet potatoes in the microwave for the first step instead of the oven. Poke holes in the sweet potatoes and microwave on high for 3-5 minutes each until soft. Proceed with the rest of the recipe as written.
• Easily prep shredded chicken. Place the chicken in a large pot and fill with enough water to cover the chicken by 1 inch. Bring to a gentle boil over medium-high heat and then reduce the heat to medium and let simmer until the chicken is cooked through to 165 F, about 12-14 minutes. Use a fork or slotted spoon to remove the chicken and shred. TIP: Place it in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly. Or, you can dice it into small pieces.

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

Recipe Card

Stuffed Barbecue Chicken Sweet Potatoes

Reminiscent of BBQ chicken pizza these stuffed sweet potatoes make an easy and delicious dinner!

5 from 9 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 2

Calories: 477kcal

1x2x3x

Ingredients

• 2 sweet potatoes (about 8 oz or 220 g each) washed and scrubbed but not peeled
• 1 chicken breast cooked and shredded (about 8oz raw or 1.25 cups cooked and shredded)*
• ¼ cup Barbecue Sauce
• 2 tablespoon diced red onion
• ½ cup shredded cheddar

US Customary - Metric

Cook Mode(Prevent your screen from going dark)

Instructions

• 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. (See the notes below for a quicker option).
• Meanwhile, in a medium sized bowl, mix the shredded chicken with the BBQ sauce until evenly coated.
• When the sweet potatoes are cooked, remove from the oven. Cut an oval on the top and scoop the sweet potato into a bowl leaving about ¼ inch in the peel so that they hold their shape. Roughly mash the sweet potato then add the chicken and red onion to the bowl. Stir to evenly combine and then 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. Then switch to broil for an additional 1-2 minutes until the cheese is nicely melted.
• Enjoy!

Notes

Leftovers

Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350F for 20 minutes.

BBQ Sauce Substitute

If you don't have BBQ sauce on hand, you can mix together the following: 3 tablespoon tomato paste, 1 and ½ teaspoon maple syrup (or honey), 1 and ½ teaspoon balsamic vinegar (or apple cider vinegar), ¼ teaspoon paprika, ¼ teaspoon garlic powder and ⅛ teaspoon of salt.

Quicker Sweet Potato Prep (Microwave)

If you are short on time, you can also cook the sweet potatoes in the microwave for the first step instead of the oven. Poke holes in the sweet potatoes and microwave on high for 3-5 minutes each until soft. Proceed with the rest of the recipe as written.

Shredded Chicken

To make shredded chicken:

• Place the chicken in a large pot and fill with enough water to cover the chicken by 1 inch. Bring to a gentle boil over medium-high heat and then reduce the heat to medium and let simmer until the chicken is cooked through to 165 F, about 12-14 minutes.
• Use a fork or slotted spoon to remove the chicken and shred. TIP: Place it in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly. Or, you can dice it into small pieces.

Nutrition

Calories: 477kcal | Carbohydrates: 62g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 768mg | Potassium: 1283mg | Fiber: 7g | Sugar: 22g | Vitamin A: 32401IU | Vitamin C: 8mg | Calcium: 246mg | Iron: 2mg

Did you make this recipe?Let me know what you thought in the comments below!

More Quick and Easy Meal Ideas!