BBQ Chicken Stuffed Sweet Potatoes
User Reviews
5
BBQ Chicken Stuffed Sweet Potatoes
Description
This recipe starts by baking medium sweet potatoes rubbed with olive oil and salt until tender, allowing the flesh to become soft for easy scooping. Meanwhile, shredded cooked chicken is warmed in a skillet with barbecue sauce, honey, chili powder, and salt to create a sweet and smoky filling. The mixture is cooked until heated through and well combined.
The baked sweet potatoes provide a naturally sweet and creamy base contrasting with the tangy, savory barbecue chicken mixture. The dish is served by spooning the chicken filling into the potatoes. Optional toppings include quick-pickled red onions to add acidity and crunch, Mexican street corn salad for fresh flavor and texture, and chopped cilantro for herbal freshness.
This meal works as a hearty dinner or lunch option that incorporates protein and vegetables in a convenient format. It can be prepared fully ahead or assembled at serving. Variations in cooking methods include microwaving, air frying, or Instant Pot preparation for the potatoes.
Leftovers store well refrigerated up to several days, and sweet potatoes can be frozen tightly wrapped for longer storage. The recipe notes include links to accompanying toppings for varied serving options.
Ingredients
- 5 sweet potato medium
- 1 tablespoon olive oil
- 1 ¾ teaspoons salt divided
- 3 cups chicken shredded, cooked
- 1 cup barbecue sauce
- 1 tablespoon honey
- ½ teaspoon chili powder
Optional Toppings:
- red onion quick-pickled
- mexican street corn salad
- cilantro finely chopped, fresh
Instructions
- Preheat the oven to 425°F.
- Poke holes all over sweet potatoes using a large fork. Drizzle potatoes with 1 tablespoon of olive oil. Use your hands to rub the oil all over the potatoes and sprinkle each with ¼ teaspoon salt.
- Line a large baking sheet with parchment paper. Arrange potatoes on the baking sheet so that they are evenly spaced and cover with a piece of aluminum foil. Bake for 45-60 minutes, or until a knife easily pierces the thickest portion of the largest potato.
- Warm a large skillet over medium heat. Add the chicken, barbecue sauce, honey, ½ teaspoon chili powder, and ½ teaspoon salt. Mix well and cook for 4-5 minutes, stirring occasionally, or until chicken is heated through.
- Serve baked sweet potatoes with barbecue chicken, and, if using, Mexican street corn salad, pickled red onions, and additional cilantro.
Notes
- Nutrition facts exclude optional toppings for accuracy.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze cooled sweet potatoes wrapped tightly in plastic and stored in freezer-safe containers for up to 3 months.
- Alternate cooking methods for sweet potatoes include microwave, air fryer, or Instant Pot.
- Recipes for Mexican street corn salad and quick-pickled red onions are available separately as optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 72g | 24% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 1594mg | 66% |
| Potassium | 1093mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 32g | 64% |
| Vitamin A | 32284IU | 646% |
| Vitamin C | 6mg | 7% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
