BBQ Chicken Stuffed Sweet Potatoes are a definite must try recipe!
Who knew that BBQ and sweet potatoes pair perfectly together?!
The smokiness from the BBQ sauce and the sweetness from the potato create the perfect combo.
This dish is fairly easy to make, especially if you already have cooked and shredded chicken ready to go.
I make this Meal Prep Shredded Chicken on the weekends.
And use it throughout the week to make my life a little easier.
How to Make BBQ Chicken Stuffed Sweet Potatoes
Start with 3 sweet potatoes and drizzle and coat them with olive oil, kosher salt, and pepper.
If you love the skin of the sweet potatoes as much as I do, this step makes it even more flavorful.
Poke each potato with a fork a few times.
Place on a lined baking sheet and bake in a 400 degree oven for 45 minutes.
Remove them from the oven and carefully because they are super hot.
Cut each in half lengthwise.
Scoop out about half of the potatoes to make room for the BBQ chicken.
Toss some cooked, shredded chicken with your favorite BBQ sauce.
And fill the potatoes with the BBQ chicken.
Top with cheese and back into the 400 degree oven.
They go for about 10 minutes, until the cheese is melted.
I like to drizzle more BBQ sauce on top along with green onions on Chicken Stuffed Sweet Potatoes.
My husband loves sour cream with his.
Now, honestly my kids would not even try this the first time I made it, so I was smart this time and served them the same stuff we had, just not all together.
So they had plain shredded chicken, a regular sweet potato with butter, sugar, and cinnamon and a side of shredded cheese.
Easy fix with no extra work to make everyone happy, right?!
More yummy recipes to try like BBQ Chicken Stuffed Sweet Potatoes…
Try Buffalo Chicken Stuffed Sweet Potatoes next!
More delicious BBQ recipes…
BBQ Chicken Stuffed Sweet Potatoes
A sweet and smoky combo that's always a hit, BBQ chicken served in sweet potato skins and cheese!
- 3 sweet potatoes
- kosher salt, olive oil, pepper
- 3 cups cooked, shredded chicken
- 1 cup BBQ sauce
- 2 cups Monterey Jack cheese shredded
- Optional: green onions, sour cream
Coat each sweet potato with olive oil, kosher salt, and pepper. Pierce with a fork. Bake in a 400 degree oven for 45 minutes.
Cut each sweet potato in half lengthwise and let cool. When cool enough scoop out about half of the sweet potato to make room for the chicken.
Toss the shredded chicken in 3/4 cup of the BBQ sauce, save the rest to drizzle over top when serving.
Fill each sweet potato with shredded BBQ chicken and top with cheese. Bake in a 400 degree oven for 10-15 minutes.
Serve with the remaining BBQ sauce drizzled over top and with green onions and sour cream if desired.