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BBQ Chicken Stuffed Sweet Potatoes Recipe

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3.8 from 15 reviews

These BBQ Chicken Stuffed Sweet Potatoes make a hearty and flavorful meal, combining sweet, smoky, and creamy elements. Tender baked sweet potatoes are loaded with a savory mixture of shredded chicken, sautéed onions, BBQ sauce, and mayo, then baked again to meld flavors. Garnished with fresh herbs or avocado, this comforting dish is perfect for family dinners or meal prepping.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes (about 38 ounces)
  • 1/2 tablespoon olive oil
  • Salt and pepper, to taste

Filling

  • 1 cup diced red onion (120 grams)
  • 3 cups shredded chicken (12 ounces)
  • 1/2 cup BBQ sauce, divided
  • 1/3 cup mayo, divided

Topping Sauce

  • 1 tablespoon BBQ sauce
  • 1/2 tablespoon mayo

Optional Toppings

  • Cilantro
  • Parsley
  • Green onion
  • Avocado
  • Additional BBQ sauce

Instructions

  1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Bake sweet potatoes: Rinse the sweet potatoes well and poke them with a fork several times to allow steam to escape. Place them on the prepared baking sheet and bake for about 50 minutes, or until they are fork-tender and soft inside.
  3. Sauté onions: When the sweet potatoes have about 5-10 minutes of baking time left, heat a small skillet over medium heat and add the olive oil. Once hot, add the diced red onion along with a pinch of salt and pepper. Sauté for 3-4 minutes until softened and translucent. Transfer onions to a medium mixing bowl and set aside.
  4. Prepare sweet potato flesh: Once the sweet potatoes are cooked through, remove them from the oven. Cut each potato in half lengthwise and carefully scoop out most of the flesh into the bowl with the onions, leaving a thin layer inside the skins to help maintain their shape.
  5. Mix chicken filling: To the bowl containing the sweet potato flesh and onions, add the shredded chicken, 1/2 cup BBQ sauce, 1/3 cup mayo, plus salt and pepper to taste. Stir well to combine all ingredients evenly.
  6. Stuff sweet potatoes: Evenly spoon the chicken mixture back into the hollowed sweet potato skins, filling each half generously. Reduce the oven temperature to 350 degrees Fahrenheit.
  7. Bake stuffed potatoes: Place the stuffed sweet potatoes back on the baking sheet and bake for an additional 20-25 minutes until the filling is warmed through and slightly golden on top.
  8. Prepare drizzle sauce: While the stuffed sweet potatoes bake, mix the remaining 1 tablespoon BBQ sauce with 1/2 tablespoon mayo in a small bowl to create a creamy drizzle.
  9. Serve: Once baked, remove the sweet potatoes from the oven and evenly drizzle the BBQ-mayo sauce over each. Add optional toppings such as cilantro, parsley, green onion, or avocado if desired. Serve immediately and enjoy!

Notes

  • To save time, use leftover shredded chicken or rotisserie chicken.
  • Adjust BBQ sauce and mayo quantities to taste or opt for a smoky or spicy BBQ sauce variant.
  • These stuffed potatoes can be reheated in the oven or microwave for meal prep.
  • To make this gluten-free, ensure the BBQ sauce and mayo you use are certified gluten-free.
  • For a lighter version, swap mayo with Greek yogurt.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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