Go Back
Homemade BBQ Chicken Stuffed Sweet Potatoes (Easy) recipe photo

BBQ Chicken Stuffed Sweet Potatoes (Easy)

This BBQ Chicken Stuffed Sweet Potatoes recipe is SO EASY! Tender sweet potatoes loaded with smoky barbecue chicken, melty cheddar, and fresh green onions for a weeknight winner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet potatoes
  • 2 cups cooked, shredded chicken
  • 1 cup barbecue sauce pork-free, tangy
  • 1 cup shredded cheddar cheese sharp or mild
  • 1/2 cup green onions chopped
  • 1/2 cup sour cream
  • salt and pepper to taste
  • olive oil just a drizzle for roasting

Equipment

  • Oven
  • Baking Sheet
  • Fork
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon

Method
 

Roast the Sweet Potatoes
  1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pat dry. Pierce each potato several times with a fork. Place them on a baking sheet and drizzle lightly with olive oil. Roast in the oven for 45-50 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
Prepare the BBQ Chicken Filling
  1. While the sweet potatoes roast, combine the shredded chicken and barbecue sauce in a mixing bowl. Stir well so every bit of chicken is coated with the tangy sauce. Season lightly with salt and pepper to taste.
Assemble the Stuffed Sweet Potatoes
  1. Once the sweet potatoes are cooked and cool enough to handle, carefully slice each one down the middle lengthwise. Use a fork to fluff the insides gently, creating a little “bed” for the filling. Spoon the barbecue chicken mixture generously into each potato.
Add Cheese and Bake Again
  1. Top each filled sweet potato with shredded cheddar cheese. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese melts and bubbles beautifully.
Garnish and Serve
  1. Remove the stuffed sweet potatoes from the oven. Sprinkle chopped green onions over the top and add a dollop of sour cream on each. Serve immediately and enjoy the delightful mix of flavors and textures.

Notes

  • You can substitute shredded turkey or cooked chickpeas for a vegetarian version.
  • Greek yogurt is a great alternative to sour cream for a tangy finish.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in microwave or oven.