BBQ Chicken Stuffed Sweet Potatoes
This hearty dish features tender baked sweet potatoes stuffed with tangy BBQ chicken, melty cheddar, crisp onions, and a drizzle of sour cream and lime, making it a quick and satisfying weeknight dinner.
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes You can try different varieties such as purple or Japanese for different textures.
- 2 tablespoons olive oil Massage into the skin for better flavor.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the BBQ Chicken Filling
- 2 cups cooked chicken, shredded Use rotisserie or leftover chicken.
- 1/2 cup BBQ sauce Use a thick sauce to prevent a watery filling.
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup shredded cheddar cheese Replace with vegan cheese for a dairy-free version.
- 1/2 cup sour cream Can be substituted with coconut yogurt.
- 1 tablespoon lime juice
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes under cold running water and pat dry.
- Use a fork to prick each sweet potato several times on all sides.
- Place the sweet potatoes on a baking sheet so they don’t touch.
- Drizzle the olive oil over the skins and rub it in, then sprinkle with salt and black pepper.
Baking
- Bake the sweet potatoes for 45–60 minutes or until a fork slides easily into the center.
Stuffing and Final Cooking
- While the potatoes bake, shred the cooked chicken if needed, and toss with the BBQ sauce until well coated.
- Chop the red onion and cilantro, and set aside.
- When the potatoes are tender, remove from the oven and let cool slightly before handling.
- Cut a lengthwise slit in each potato without cutting all the way through and fluff the flesh with a fork.
- Spoon the BBQ chicken mixture evenly into the two potatoes.
- Sprinkle shredded cheddar over each filled potato and return to the oven for 5–7 minutes until the cheese is melted and bubbly.
- Remove from oven and top each potato with chopped red onion and cilantro, then drizzle with sour cream and squeeze lime juice over the top.
- Serve warm.
Notes
Store leftovers in an airtight container for up to 3–4 days. You can freeze filled sweet potatoes (without onions, cilantro, or sour cream) for up to 2 months.