BBQ Chicken Stuffed Sweet Potatoes are a weeknight dinner dream, offering a wholesome and incredibly flavorful meal that comes together with minimal fuss. This recipe transforms simple sweet potatoes into a hearty, satisfying dish perfect for busy evenings.
Key Ingredients for BBQ Chicken Stuffed Sweet Potatoes
- 4 medium sweet potatoes, scrubbed clean
- 1 pound boneless, skinless chicken breast or thighs
- 1 cup your favorite BBQ sauce, plus extra for drizzling
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped bell pepper (any color)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper to taste
- Optional Toppings: Shredded cheddar cheese, chopped cilantro, sour cream or Greek yogurt, sliced green onions, jalapeño slices
How to Make BBQ Chicken Stuffed Sweet Potatoes
This dish is a culinary hug in a potato skin! Prepare for a deliciously easy and undeniably satisfying meal. The simplicity of baking the sweet potatoes and then stuffing them with tender, flavorful BBQ chicken makes this a go-to. You’ll be amazed by the creamy texture of the sweet potato contrasted with the savory BBQ filling, all ready in about 60 minutes, including prep and baking time.
Step-by-Step Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork. This allows steam to escape during baking, preventing them from bursting.
- Bake the Sweet Potatoes: Place the pierced sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until they are tender when pierced with a knife. The baking time will vary depending on the size of your sweet potatoes.
- Cook the Chicken: While the sweet potatoes are baking, prepare the chicken. In a medium saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Shred or Dice the Chicken: If using whole chicken breasts or thighs, you can either pan-fry them whole until cooked through and then shred with two forks, or dice them into bite-sized pieces before cooking. Add the chicken pieces to the saucepan with the garlic.
- Add Aromatics and Spices: Stir in the chopped red onion and bell pepper. Cook for about 5-7 minutes until the vegetables begin to soften. Sprinkle in the smoked paprika and cumin, and season with salt and pepper to taste. Cook for another minute until fragrant.
- Simmer with BBQ Sauce: Pour in the BBQ sauce and stir to coat the chicken and vegetables. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. If the sauce becomes too thick, you can add a tablespoon or two of water or chicken broth.
- Prepare the Sweet Potatoes for Stuffing: Once the sweet potatoes are tender, carefully remove them from the oven. Let them cool slightly so they are easier to handle.
- Cut and Scoop: Using a sharp knife, cut each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently pull the sides apart.
- Scoop and Mash (Optional): For easier stuffing and a creamier texture, you can gently scoop out some of the sweet potato flesh from the center of each potato, leaving about a 1/2-inch border. Place the scooped-out flesh into a bowl, mash it with a fork, and then mix it back into the BBQ chicken filling. Alternatively, you can leave the sweet potato flesh in the skin and create a well for the filling directly in the potato.
- Stuff the Sweet Potatoes: Generously spoon the BBQ chicken mixture into the halved sweet potatoes, filling them to the brim.
- Add Cheese (Optional): If desired, sprinkle shredded cheddar cheese over the top of the stuffed sweet potatoes.
- Broil or Bake Briefly: For melted cheese and a slightly crisped topping, you can place the stuffed sweet potatoes back into the oven under the broiler for 1-2 minutes, watching carefully to prevent burning, or bake at 400°F (200°C) for another 5-7 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Drizzle with extra BBQ sauce and garnish with your favorite toppings such as chopped cilantro, a dollop of sour cream or Greek yogurt, sliced green onions, or jalapeño slices. Serve hot and enjoy!
Why You’ll Love This BBQ Chicken Stuffed Sweet Potatoes
You’re going to adore this recipe for its incredible flavor and satisfying heartiness that’s leagues above a simple baked potato, offering a complete meal in one convenient package. The star of the show is undoubtedly the succulent, tender shredded chicken coated in tangy BBQ sauce, nestled within the naturally sweet and creamy embrace of a baked sweet potato. Beyond the irresistible taste and texture, making these stuffed sweet potatoes at home is a fantastic way to save money compared to dining out, offering a gourmet-quality meal at a fraction of the cost.
The versatility of the toppings allows you to customize each bite, from the smoky allure of melted cheese to the refreshing crunch of fresh cilantro and green onions, creating a symphony of flavors and textures with every forkful. It’s a dish that’s both comforting and exciting, a welcome change from the usual weeknight fare. So, ditch the takeout menus and embrace the deliciousness of homemade! Give these BBQ Chicken Stuffed Sweet Potatoes a try; your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Storing Leftovers:
Allow the BBQ Chicken Stuffed Sweet Potatoes to cool completely at room temperature before storing.
Place them in an airtight container. Ensure the container is sealed well to maintain freshness and prevent freezer burn if freezing.
Refrigeration:
Store refrigerated leftovers in an airtight container for up to 3-4 days.
Freezing:
For longer storage, freeze your stuffed sweet potatoes. You can freeze them whole, or separate the filling from the potato if you prefer.
Wrap individual stuffed potatoes tightly in plastic wrap, then place them in a freezer-safe bag or container.
Frozen stuffed sweet potatoes can be kept for up to 1-2 months.
Reheating:
From Refrigerator:
Oven: The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet and reheat for 15-20 minutes, or until heated through. If you have cheese on top, you can add it during the last 5 minutes of reheating.
Microwave: For a quicker reheat, place a stuffed sweet potato on a microwave-safe plate. Heat on medium power for 2-3 minutes, checking for doneness. Be aware that the texture of the sweet potato might be slightly softer after microwaving.
From Frozen:
Oven: It’s best to thaw frozen stuffed sweet potatoes overnight in the refrigerator before reheating. Once thawed, follow the oven reheating instructions above. If reheating directly from frozen, increase the oven reheating time significantly (to 30-40 minutes) and cover with foil to prevent the top from drying out. You may need to remove the foil for the last 10 minutes if you want to crisp up any toppings.
Final Thoughts
These BBQ Chicken Stuffed Sweet Potatoes are a true weeknight game-changer, offering a perfect balance of sweet, savory, and smoky flavors in every bite. They are incredibly versatile and satisfying, making them a fantastic option for a quick and healthy meal. We highly encourage you to whip up a batch and experience this delicious delight for yourself!
BBQ Chicken Stuffed Sweet Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork.4 medium sweet potatoes
- Place the pierced sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until they are tender when pierced with a knife.4 medium sweet potatoes
- In a medium saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.1 tablespoon olive oil, 2 cloves garlic
- Add the chicken pieces to the saucepan with the garlic. Stir in the chopped red onion and bell pepper. Cook for about 5-7 minutes until the vegetables begin to soften. Sprinkle in the smoked paprika and cumin, and season with salt and pepper to taste. Cook for another minute until fragrant.1 pound boneless, skinless chicken breast or thighs, 1/2 cup finely chopped red onion, 1/4 cup finely chopped bell pepper, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, salt and freshly ground black pepper
- Pour in the BBQ sauce and stir to coat the chicken and vegetables. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. If the sauce becomes too thick, you can add a tablespoon or two of water or chicken broth.1 cup your favorite BBQ sauce
- Once the sweet potatoes are tender, carefully remove them from the oven. Let them cool slightly so they are easier to handle.
- Using a sharp knife, cut each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently pull the sides apart.4 medium sweet potatoes
- Scoop out some of the sweet potato flesh from the center of each potato, leaving about a 1/2-inch border. Place the scooped-out flesh into a bowl, mash it with a fork, and then mix it back into the BBQ chicken filling.4 medium sweet potatoes
- Generously spoon the BBQ chicken mixture into the halved sweet potatoes, filling them to the brim.
- If desired, sprinkle shredded cheddar cheese over the top of the stuffed sweet potatoes.Shredded cheddar cheese
- Place the stuffed sweet potatoes back into the oven under the broiler for 1-2 minutes, watching carefully to prevent burning, or bake at 400°F (200°C) for another 5-7 minutes until the cheese is melted and bubbly.
- Drizzle with extra BBQ sauce and garnish with your favorite toppings such as chopped cilantro, a dollop of sour cream or Greek yogurt, sliced green onions, or jalapeño slices. Serve hot and enjoy!1 cup your favorite BBQ sauce, chopped cilantro, sour cream or Greek yogurt, sliced green onions, jalapeño slices