Description

Who knew that the sweet and smoky combo in these BBQ Chicken Stuffed Sweet Potatoes could deliver such bold flavors and be so easy to make? Whether you bake the sweet potatoes, pop them in an air fryer, or use your Instant Pot, they’re the perfect base for barbecue sauce-coated shredded chicken.

Ingredients

Scale

5 medium sweet potatoes
1 tablespoon olive oil
1 ¾ teaspoons salt, divided
3 cups shredded cooked chicken
1 cup barbecue sauce
1 tablespoon honey
½ teaspoon chili powder
Quick-pickled red onions (optional)
Mexican street corn salad (optional)
Fresh cilantro, finely chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

Step: Preheat the oven to 425°F.
Step: Poke holes all over sweet potatoes using a large fork. Drizzle potatoes with 1 tablespoon of olive oil. Use your hands to rub the oil all over the potatoes and sprinkle each with ¼ teaspoon salt.
Step: Line a large baking sheet with parchment paper. Arrange potatoes on the baking sheet so that they are evenly spaced and cover with a piece of aluminum foil. Bake for 45-60 minutes, or until a knife easily pierces the thickest portion of the largest potato.
Step: Warm a large skillet over medium heat. Add the chicken, barbecue sauce, honey, ½ teaspoon chili powder, and ½ teaspoon salt. Mix well and cook for 4-5 minutes, stirring occasionally, or until chicken is heated through.
Step: Serve baked sweet potatoes with barbecue chicken, and, if using, Mexican street corn salad, pickled red onions, and additional cilantro.

Notes

Grab a rotisserie chicken to make this dish come together even faster. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze tightly wrapped for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 potato
Calories: 471 kcal
Sugar: 32 g
Sodium: 1594 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 7 g
Protein: 25 g
Cholesterol: 63 mg