BBQ chicken stuffed sweet potatoes feature saucy barbecue pulled chicken stuffed into fluffy baked sweet potatoes and piled with all your favorite toppings!
Ready for your dinner game to be DRASTICALLY improved?? By a humble sweet potato, no less.
I can’t think of many things that aren’t improved by being stuffed with barbecue chicken, but sweet potatoes might just be the tastiest thing ever.
Plus we get to load these babies up with ALL the toppings. Literally no dinner that involves toppings could ever go wrong.
Typically, I prefer sweet potatoes to regular potatoes, so this recipe is a DREAM for anyone else with similar potato preference!
If you’re more a fan of the classic baked potatoes, no worries! This recipe easily transitions to accommodate regular potatoes as well.
These BBQ Chicken Stuffed Sweet Potatoes feature…
- Saucy, fall-apart tender barbecue chicken
- Perfectly-baked fluffy sweet potatoes
- Melted cheddar cheese
- ALL the toppings you desire! We love a mix of minced cilantro, pickled jalapenos, and red onion
Making the BBQ Chicken Stuffed Sweet Potatoes
(scroll to the bottom of the post for the full recipe!)
How to Bake Whole Sweet Potatoes
Medium-sized sweet potatoes work best for this recipe so I recommend trying to find those in the store.
To bake the sweet potatoes, scrub them clean and pat dry. Place them on a large baking sheet and prick them several times with a fork (this allows steam to escape)
Bake the sweet potatoes at 400F 40-45 minutes until they are easily pierced with a paring knife.
For regular potatoes: increase baking time to 50-60 minutes.
Barbecue Pulled Chicken
You can use my recipe for cooking the chicken OR this recipe also works great with leftover chicken!
If you choose to go the leftover route, you’ll need about 2 cups of cooked chicken.
For seasoning the chicken, you’ll need paprika + chili powder. For sauce, start with about 1/2 cup of barbecue sauce and add more to your preference of saucy.
What Toppings Should I Use?
- Pickled jalapenos (if you like heat!)
- Diced red onion
- Minced cilantro or parsley
- Sour cream + salsa
- Diced fresh tomatoes
- Diced avocado
These sweet potatoes are definitely the move if you’re looking for a healthier alternative to Super Bowl eats!
I guarantee they’ll be a hit. Everyone loves the sweetness of the sweet potatoes with the smoky barbecue chicken!
If you’re serving these potatoes for a crew, I recommend setting out a variety of toppings on the table and letting people build their own customized potato!
10x better than any chili bar, not even a contest.
More recipes to use up the rest of that bottle of barbecue sauce!
BBQ Chicken Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 2 medium chicken breasts (about 1/2 lb)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1-1/2 cups chicken broth
- 1/2 cup barbecue sauce (or more to taste)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (or regular)
- 1/2 cup shredded cheddar cheese
- Diced red onion, minced fresh cilantro, and pickled jalapenos for topping
- Preheat oven to 400F. Place sweet potatoes on a large baking sheet and prick several times with a fork. Bake sweet potatoes at 400F 40-45 minutes until tender when pierced with a fork.
- While sweet potatoes are baking, prepare the chicken: Pat chicken breasts dry with paper towels and season all over with salt and pepper to taste. Heat oil in a medium skillet over medium-high heat. Add chicken to pan and sear on both sides until golden-brown.
- Reduce heat to medium and pour chicken broth into pan. Cover and let chicken simmer in broth 20 minutes until chicken registers 165F. Remove chicken from pan and place in a large bowl along with 2 tablespoons broth from pan. Use two forks to shred chicken.
- Add barbecue sauce, chili powder, and paprika to chicken mixture (add a little more barbecue sauce if you like it saucier!) Keep chicken mixture warm.
- Remove sweet potatoes from oven and use a fork and knife to split potato open and fluff up inside. Fill each sweet potato with barbecue chicken and top with cheddar cheese.
- Broil sweet potatoes under high heat 2-3 minutes until cheese is melted and browned. Remove sweet potatoes from oven and top with red onion, cilantro, and pickled jalapenos. Serve hot and enjoy!
always in for a sweet potato recipe, very nice set of flavors, thank you!
It’s so delicious! Thanks Sabrina. 🙂
I’m drooling thinking about eating this one again. Perfect balance of flavours and textures.
So happy you enjoy them! 🙂