0 from 18 votes
BBQ Chicken Stuffed Sweet Potatoes
Who knew that the sweet and smoky combo in these BBQ Chicken Stuffed Sweet Potatoes could deliver such bold flavors and be so easy to make? Whether you bake the sweet potatoes, pop them in an air fryer, or use your Instant Pot, they're the perfect base for barbecue sauce-coated shredded chicken.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 5 servings
Calories: 471 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 5 medium sweet potatoes
- 1 tablespoon olive oil
- 1 ¾ teaspoons salt divided
- 3 cups shredded cooked chicken
- 1 cup barbecue sauce
- 1 tablespoon honey
- ½ teaspoon chili powder
Optional Toppings:
- Quick-Pickled Red Onions
- Mexican Street Corn Salad
- fresh cilantro finely chopped
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.
Cup of Yum
Notes
- Nutrition: Facts are calculated without optional toppings.
- Storage: Store any leftover BBQ Chicken Stuffed Sweet Potatoes in an airtight container in the fridge for up to 3-4 days.
- Freezing: Allow the sweet potatoes to cool completely, then wrap each one tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
- Alternate methods: You can also microwave the sweet potatoes, cook them in an Air Fryer, or use an Instant Pot.
- Mexican Street Corn Salad: You can find the recipe here.
- Quick-Pickled Red Onions: You can find the recipe here.
Nutrition Information
Calories
471kcal
(24%)
Carbohydrates
72g
(24%)
Protein
25g
(50%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
63mg
(21%)
Sodium
1594mg
(66%)
Potassium
1093mg
(31%)
Fiber
7g
(28%)
Sugar
32g
(64%)
Vitamin A
32284IU
(646%)
Vitamin C
6mg
(7%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 471
% 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.