BBQ Chicken Stuffed Sweet Potatoes

Published on: 01/01/2026

Introduction
This BBQ chicken stuffed sweet potatoes recipe is a cozy, colorful dinner that comes together with pantry-friendly ingredients and big, comforting flavor. Roasted sweet potatoes become a tender edible bowl for smoky BBQ chicken, melting cheddar, and bright finishes that pop on every forkful. It’s an easy one-pan roast with a quick assembly that’s perfect for busy weeknights or a casual weekend meal. If you like creative stuffed veg, try the savory twist in Stuffed Sweet Potatoes with Spinach and Chickpeas for another meat-free option.

Why This Recipe Is a Great Choice

This recipe hits the sweet spot between simple prep and show-stopping results. The sweet potato skins crisp slightly while the flesh turns pillowy soft, making a natural vessel for saucy, shredded chicken. It’s a crowd-pleaser because the components can be prepped ahead and assembled in minutes when you’re ready to eat. Swap the protein or sauce to suit your pantry and tastes, and you still keep the same comforting structure. It’s also visually appealing for entertaining since each potato becomes its own plated portion, bright with cilantro and red onion. If you want a more indulgent mains lineup, consider pairing this with a rich, cozy option like Apple Brie Stuffed Chicken for a special dinner.

Flavor and Texture

The flavor profile balances sweet, smoky, tangy, and fresh in every bite. Roasted sweet potato provides natural sweetness and a creamy base that contrasts with the tangy BBQ-coated chicken. Sharp cheddar melts into the filling for richness while red onion adds a crisp bite. Cilantro and a squeeze of lime lift the dish with herbal brightness and citrusy snap. A drizzle of sour cream finishes each potato with cool creaminess that ties the flavors together.

Ingredients

– 2 medium sweet potatoes
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups cooked chicken, shredded
– 1/2 cup BBQ sauce
– 1/4 cup red onion, finely chopped
– 1/4 cup cilantro, chopped
– 1/2 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1 tablespoon lime juice

Step by Step Instructions

1. Preheat your oven to 400°F (200°C).
2. Scrub the sweet potatoes under cold running water, removing any dirt, and pat them dry with a paper towel.
3. Use a fork to prick the sweet potatoes a few times on each side, which will help steam them as they cook.
4. Place the sweet potatoes on a baking sheet, ensuring they’re not touching each other.
5. Drizzle the olive oil evenly over the sweet potatoes, rubbing it in with your hands to coat the skin.
6. Sprinkle the salt and black pepper evenly over the sweet potatoes, making sure they are well-seasoned.
7. Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
8. While the sweet potatoes are baking, prepare the filling by shredding the cooked chicken if it’s not already shredded.
9. In a medium bowl, mix the shredded chicken with the BBQ sauce until the chicken is fully coated.
10. Finely chop the red onion and cilantro, setting them aside for later.
11. Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly for easier handling.
12. Cut a slit lengthwise down the center of each sweet potato, being careful not to cut all the way through.
13. Gently push the ends of each sweet potato towards each other to open them up.
14. Fluff the inside of each sweet potato with a fork to create space for the filling.
15. Spoon the BBQ chicken mixture into each sweet potato, dividing it evenly between the two.
16. Sprinkle the shredded cheddar cheese over the BBQ chicken in each sweet potato.
17. Return the stuffed sweet potatoes to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
18. Once the cheese is melted, remove the stuffed sweet potatoes from the oven.
19. Top each stuffed sweet potato with the chopped red onion and cilantro.
20. Drizzle sour cream over the stuffed sweet potatoes.
21. Finish by squeezing lime juice over the top for a fresh, tangy flavor.
22. Serve immediately while warm, and enjoy!

Tips for Best Results

Choose sweet potatoes that are similar in size so they cook evenly and finish at the same time. If time is tight, pierce and microwave the potatoes for 5-7 minutes before roasting to cut down the oven time. Taste the BBQ sauce before adding it to the chicken and adjust with a dash of hot sauce or honey to suit your preference. Keep toppings separate until serving to preserve crunch and color, and warm the chicken gently if it’s been refrigerated. For extra texture, sprinkle toasted pepitas or chopped green onion before serving.

Storage and Make Ahead

Assemble the BBQ chicken and store it in an airtight container in the fridge for up to three days. Baked sweet potatoes can be roasted ahead, cooled, and refrigerated; reheat them in the oven, then stuff and melt the cheese before serving. Leftovers keep well and make a quick lunch; reheat covered in a 350°F oven until warmed through, then add fresh cilantro and a squeeze of lime. Freeze individual stuffed potatoes for longer storage, thaw overnight and reheat gently.

Final Thought

These stuffed sweet potatoes are an easy way to bring bold flavors to a weeknight table without a lot of fuss. The recipe scales nicely and invites playful swaps to match what you have on hand. Keep the toppings bright and the sauce balanced for the most satisfying bites.