BBQ Chicken Stuffed Sweet Potatoes (Printable)
Roasted sweet potatoes filled with BBQ chicken, cheese, and fresh garnishes for a hearty meal.
# What You’ll Need:
→ Vegetables
01 - 4 medium sweet potatoes, scrubbed
02 - 2 green onions, thinly sliced
03 - 1 small red onion, finely diced
→ Meats
04 - 2 cups cooked, shredded chicken
→ Sauces & Dairy
05 - 1 cup barbecue sauce
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup sour cream
→ Garnishes
08 - Fresh cilantro or parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, place on a baking sheet, and bake for 45–50 minutes until fork-tender.
02 - In a saucepan on low heat, combine shredded chicken with BBQ sauce. Stir until heated through.
03 - Remove sweet potatoes from the oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
04 - Evenly divide BBQ chicken mixture among the sweet potatoes, then top each with shredded cheddar cheese. Return to oven for 5 minutes, or until cheese melts.
05 - Remove from oven. Top with sliced green onions, red onions, a dollop of sour cream, and fresh cilantro or parsley, if desired.
06 - Serve immediately while hot.
# Expert Advice:
01 -
- The contrast between the creamy sweet potato and smoky BBQ chicken is the kind of bite that makes you pause midconversation
- Everything comes together with barely any hands on time so you can focus on whoever is at your table
02 -
- Sweet potatoes keep cooking after they leave the oven, so take them out when they are slightly firmer than you think they should be
- The skin will be hottest right at first, so let them sit a good five minutes before you start slicing or you will regret it
03 -
- Rubbing the sweet potatoes with a little olive oil and salt before roasting makes the skin edible and delicious
- Letting the chicken and BBQ sauce hang out together for longer in the fridge overnight makes the flavors marry in this incredible way