BBQ Chicken Stuffed Sweet Potatoes (Printable version)

Roasted sweet potatoes filled with smoky BBQ chicken and melted cheese for a hearty, wholesome meal.

# What you'll need:

→ Vegetables

01 - 4 medium sweet potatoes, scrubbed
02 - 2 green onions, thinly sliced
03 - 1 small red onion, finely diced

→ Meats

04 - 2 cups cooked, shredded chicken (rotisserie or poached breast)

→ Sauces & Dairy

05 - 1 cup barbecue sauce (gluten-free if needed)
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup sour cream

→ Garnishes

08 - Fresh cilantro or parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork, place on a baking sheet, and bake for 45–50 minutes until fork-tender.
02 - In a saucepan on low heat, combine shredded chicken with BBQ sauce. Stir until heated through.
03 - Remove sweet potatoes from the oven. Let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
04 - Evenly divide BBQ chicken mixture among the sweet potatoes, then top each with shredded cheddar cheese. Return to oven for 5 minutes, or until cheese melts.
05 - Remove from oven. Top with sliced green onions, red onions, a dollop of sour cream, and fresh cilantro or parsley. Serve immediately.

# Expert Advice:

01 -
  • The sweet and smoky flavor profile feels like something from a restaurant but comes together with practically zero effort
  • Leftovers somehow taste even better the next day, making it the gift that keeps on giving for busy weeks
02 -
  • Do not skip pricking the sweet potatoes before roasting, or you will learn the hard way why oven explosions are no joke
  • Let the roasted potatoes cool for at least 5 minutes before slicing, or you will burn your fingers and regret every life choice
03 -
  • Wrap the sweet potatoes in foil if the skins start getting too dark before the centers are tender
  • Double the chicken mixture and freeze half for the fastest dinner imaginable on a future night

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