Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 400°F (200°C).
Scrub the sweet potatoes under cold running water, removing any dirt, and pat them dry.
Use a fork to prick the sweet potatoes a few times on each side.
Place the sweet potatoes on a baking sheet, ensuring they’re not touching each other.
Drizzle the olive oil evenly over the sweet potatoes, rubbing it in with your hands to coat the skin.
Sprinkle the salt and black pepper evenly over the sweet potatoes.
Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork.
While the sweet potatoes are baking, prepare the filling by shredding the cooked chicken.
Mix the shredded chicken with the BBQ sauce until fully coated.
Finely chop the red onion and cilantro, setting them aside.
Once done, remove the sweet potatoes from the oven and allow them to cool slightly.
Cut a slit lengthwise down the center of each sweet potato.
Gently push the ends of each sweet potato towards each other to open them up.
Fluff the inside of each sweet potato with a fork to create space for the filling.
Spoon the BBQ chicken mixture into each sweet potato, dividing it evenly.
Sprinkle the shredded cheddar cheese over the mixture in each potato.
Return the stuffed sweet potatoes to the oven for an additional 5-7 minutes, or until the cheese is melted.
Top each potato with chopped red onion and cilantro.
Drizzle sour cream over each stuffed sweet potato.
Finish with a squeeze of lime juice over the top.
Serve immediately while warm.

Choose sweet potatoes of similar size for even cooking. Can be made ahead and stored in the fridge for up to three days.