I’m so happy to share this BBQ Chicken Stuffed Sweet Potatoes recipe with you! These baked sweet potatoes are filled with tender, shredded chicken tossed in tangy barbecue sauce and topped with fresh red onion and cilantro. The combination is hearty, flavorful, and satisfying, perfect for a simple weeknight meal or a cozy lunch. It comes together easily and is naturally gluten-free and paleo-friendly.
Level: Easy
Total Time: about 1 hour 10 minutes
Prep Time: about 10 minutes
Cook Time: about 1 hour
Yield: 4 servings
Course: Dinner
Cuisine: American
I still remember the first time I made these stuffed sweet potatoes at home. The mix of tender chicken, smoky barbecue sauce, and naturally sweet baked potatoes was an instant hit.
This recipe is simple enough for beginners but still delivers big flavor. You bake the sweet potatoes until soft, cook and shred the chicken, mix it with BBQ sauce, and then stuff the potatoes for a filling and comforting meal.
It is perfect for weeknight dinners, easy meal prep, or even a game night dish that everyone will enjoy.
How to Make BBQ Chicken Stuffed Sweet Potatoes
These stuffed sweet potatoes are a simple, flavorful dish with smoky and sweet notes. Here’s how it all comes together:
• Bake the sweet potatoes until soft and tender
• Cook the chicken breasts until juicy and fully cooked
• Shred the chicken quickly using forks or a stand mixer
• Mix the shredded chicken with your favorite BBQ sauce
• Slice the sweet potatoes and fill them with the BBQ chicken
• Top with fresh red onion and chopped cilantro for brightness
It is a straightforward, satisfying meal with minimal cleanup and lots of flavor.
Ingredients
• 4 medium sweet potatoes
• 3 medium chicken breasts
• 2 tablespoons avocado oil (or olive oil)
• 3/4 cup chicken broth
• 8 ounces BBQ sauce (store-bought or homemade)
• 1/2 cup sliced red onion
• 1/3 cup chopped cilantro
• Salt and pepper, to taste
Directions
- Bake the Sweet Potatoes:
- Preheat your oven to 400 degrees Fahrenheit.
- Wash the sweet potatoes and poke them 5–6 times with a fork.
- Place on a parchment-lined baking sheet and bake for about 60 minutes, adjusting time for size.
- Cook the Chicken:
- Heat the oil in a sauté pan over medium heat.
- Season the chicken breasts with salt and pepper and cook for 5 minutes on one side.
- Flip the chicken, add chicken broth, cover, and cook for 7–10 minutes until fully cooked (165 degrees Fahrenheit).
- Shred the Chicken:
- Remove the chicken from the pan and shred using two forks or a stand mixer.
- Mix with BBQ Sauce:
- Place the shredded chicken in a bowl and stir in the BBQ sauce until well coated.
- Stuff the Sweet Potatoes:
- Slice each baked sweet potato in half.
- Fill each half with the BBQ chicken mixture.
- Add Toppings:
- Sprinkle sliced red onion and chopped cilantro over the stuffed sweet potatoes.
Process Details
• Baking the Sweet Potatoes: Ensures they are soft and naturally sweet, creating the perfect base for the chicken.
• Cooking the Chicken: Using chicken broth helps keep it moist while cooking through evenly.
• Shredding: Quick shredding in a stand mixer saves time and gives perfect texture.
• Mixing with BBQ Sauce: Coats every piece for consistent flavor in each bite.
• Toppings: Onion and cilantro add freshness and a slight crunch, balancing the richness.
Tips for Success
• Choose medium, evenly sized sweet potatoes for consistent baking.
• Use a stand mixer to shred chicken quickly and easily.
• Any BBQ sauce works, adjust for sweetness or spice to your preference.
• Make chicken ahead of time for faster weeknight assembly.
• Keep sweet potatoes warm in the oven if you cook them before the chicken.
Serving Ideas
• Game Night Bowl: Serve with tortilla chips for scooping.
• Weeknight Dinner: Plate with a side salad for a light, complete meal.
• Family Style: Serve directly on a large platter for everyone to grab.
• Extra Flavor: Drizzle with avocado dressing or cashew cream for a creamy touch.
Storage & Freezing
• Refrigerator: Store cooled stuffed sweet potatoes in an airtight container for up to 3–4 days. Reheat gently on the stove or in the oven.
• Freezer: Place fully cooled stuffed sweet potatoes in a freezer-safe container or wrap individually. Keep for up to 2 months.
• Reheating: Warm in the oven at 350 degrees Fahrenheit until heated through, adding a splash of water or broth to prevent dryness.
• Toppings: Add fresh cilantro and onion after reheating for the best texture.
Nutrition Info (Approximate per Serving)
• Calories: ~330
• Protein: ~30g
• Carbohydrates: ~32g
• Fat: ~8g
• Fiber: ~5g
• Sodium: ~420mg
• Sugar: ~12g
These BBQ Chicken Stuffed Sweet Potatoes are a delicious, comforting dish that combines sweet, smoky, and fresh flavors in every bite. They are easy to make, naturally gluten-free, and perfect for weeknight dinners or meal prep.
I hope you enjoy making and eating this recipe as much as I do. Once you try it, it will likely become a regular favorite in your kitchen.