Description
These BBQ Chicken Stuffed Sweet Potatoes combine tender, naturally sweet baked potatoes with a flavorful, saucy barbecue chicken filling. Topped with optional quick-pickled red onions, Mexican street corn salad, and fresh cilantro, this hearty dish makes for a satisfying and delicious meal perfect for a weeknight dinner or casual gatherings.
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
- Preheat oven: Preheat your oven to 425°F to prepare for baking the sweet potatoes.
- Prep sweet potatoes: Use a large fork to poke holes all over each sweet potato. Drizzle with 1 tablespoon of olive oil and rub it evenly over the surface. Sprinkle each potato with about ¼ teaspoon of salt to season the skins.
- Bake sweet potatoes: Line a large baking sheet with parchment paper and arrange the potatoes evenly spaced. Cover them loosely with aluminum foil and bake for 45 to 60 minutes, or until a knife easily pierces the thickest part of the largest potato.
- Make BBQ chicken filling: While the potatoes bake, warm a large skillet over medium heat. Add the shredded chicken, barbecue sauce, honey, chili powder, and ½ teaspoon salt. Stir well and cook for 4 to 5 minutes, stirring occasionally, until the chicken is heated through and mixture is well combined.
- Serve stuffed sweet potatoes: When sweet potatoes are tender, slice them open and stuff generously with the warm BBQ chicken mixture. Top with optional quick-pickled red onions, Mexican street corn salad, and sprinkle with fresh chopped cilantro for extra flavor and texture.
Notes
- You can use store-bought rotisserie chicken or leftover cooked chicken for convenience.
- For quicker cooking, poke holes and microwave the sweet potatoes for 5-7 minutes before baking.
- Adjust the amount of chili powder depending on your preferred spice level.
- Quick-pickled red onions can be made by soaking thinly sliced onions in vinegar, sugar, and salt for about 15 minutes.
- Mexican street corn salad adds a fresh contrast, but the dish is delicious without toppings as well.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
