BBQ Chicken Stuffed Sweet Potatoes Recipe
These BBQ Chicken Stuffed Sweet Potatoes are a flavorful and hearty dish perfect for a satisfying weeknight dinner. Tender roasted sweet potatoes are filled with a smoky, tangy mixture of shredded chicken, sautéed red onions, BBQ sauce, and mayo, then baked again to meld the flavors. Finished with a drizzle of BBQ-mayo sauce and optional fresh toppings, this recipe is both comforting and packed with balanced nutrients.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes (38 ounces total)
- 1/2 tablespoon olive oil
Filling
- 1 cup diced red onion (120 grams)
- 3 cups shredded cooked chicken (12 ounces)
- 1/2 cup BBQ sauce, divided
- 1/3 cup mayo, divided
- Salt and pepper, to taste
Optional Toppings
- Cilantro
- Parsley
- Green onion
- Avocado
- Additional BBQ sauce
Instructions
- Preheat oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Bake sweet potatoes: Rinse the sweet potatoes and pierce them with a fork several times. Place them on the prepared baking sheet and bake for about 50 minutes until they are tender when pierced with a fork.
- Sauté onions: With about 5-10 minutes remaining on the sweet potatoes' baking time, heat a small skillet over medium heat. Add the olive oil and let it warm, then add the diced red onion along with salt and pepper. Sauté for 3-4 minutes until softened. Transfer the onions to a medium mixing bowl and set aside.
- Prepare sweet potato flesh: Once the sweet potatoes are baked, cut them in half lengthwise. Carefully scoop out most of the flesh into the bowl with the sautéed onions, leaving a thin layer of flesh in the skins so they hold their shape.
- Mix filling: To the bowl with onions and sweet potato flesh, add the shredded chicken, 1/2 cup BBQ sauce, 1/3 cup mayo, salt, and pepper. Stir well until all ingredients are combined evenly.
- Stuff and bake: Evenly spoon the chicken mixture back into the sweet potato skins. Reduce the oven temperature to 350 degrees Fahrenheit and bake the stuffed sweet potatoes for an additional 20-25 minutes until warmed through.
- Prepare sauce: While the stuffed potatoes bake, combine the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo in a small bowl. Once the potatoes are done, drizzle this sauce evenly over the top.
- Serve: Garnish with optional toppings such as cilantro, parsley, green onion, or avocado if desired. Serve warm and enjoy!
Notes
- Be sure to leave a thin layer of sweet potato flesh on the skins so they keep their shape when stuffed.
- Use cooked shredded chicken; rotisserie chicken works well for convenience.
- Adjust BBQ sauce amounts to your taste for more or less smokiness and sweetness.
- Optional fresh toppings add brightness and contrast; feel free to customize based on preference.
- For a spicier kick, add a pinch of cayenne or smoked paprika to the filling mixture.