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BBQ Chicken Stuffed Sweet Potatoes Recipe

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4 from 5 reviews

Delicious BBQ Chicken Stuffed Sweet Potatoes featuring tender baked sweet potatoes topped with a savory barbecue chicken filling, complemented by quick-pickled red onions, Mexican street corn salad, and fresh cilantro. A perfect blend of sweet and smoky flavors for a hearty meal.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Sweet Potatoes

  • 5 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 ¾ teaspoons salt, divided

BBQ Chicken Filling

  • 3 cups shredded cooked chicken
  • 1 cup barbecue sauce
  • 1 tablespoon honey
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Optional Toppings

  • Quick-pickled red onions
  • Mexican street corn salad
  • Fresh cilantro, finely chopped

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for baking the sweet potatoes.
  2. Prep Sweet Potatoes: Poke holes all over each sweet potato using a large fork to allow steam to escape while baking. Drizzle the potatoes with 1 tablespoon of olive oil and rub it evenly over their surfaces. Sprinkle each potato with ¼ teaspoon of salt to enhance flavor.
  3. Bake Sweet Potatoes: Line a large baking sheet with parchment paper and arrange the prepared sweet potatoes evenly spaced on the sheet. Cover them loosely with aluminum foil to retain moisture. Bake for 45 to 60 minutes until a knife easily pierces the thickest part of the largest potato, indicating they are tender.
  4. Make BBQ Chicken Filling: While the sweet potatoes bake, warm a large skillet over medium heat. Add the shredded chicken, barbecue sauce, honey, chili powder, and ½ teaspoon salt to the skillet. Stir well to combine and cook for 4 to 5 minutes, stirring occasionally, until the chicken is heated through and the flavors meld.
  5. Assemble and Serve: Once baked, cut a slit along the top of each sweet potato and fluff the insides slightly. Spoon the warm barbecue chicken mixture into each potato. If desired, top with quick-pickled red onions, Mexican street corn salad, and freshly chopped cilantro for extra flavor and texture. Serve immediately and enjoy.

Notes

  • You can prepare the quick-pickled red onions and Mexican street corn salad ahead of time to speed up serving.
  • Adjust chili powder quantity according to your preferred spice level.
  • Leftover barbecue chicken can be refrigerated for up to 3 days and reheated.
  • Use skin-on sweet potatoes for best texture and flavor.
  • For a gluten-free option, verify the barbecue sauce ingredients accordingly.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/bbq-chicken-stuffed-sweet-potatoes-recipe/