Stuffed BBQ Chicken Sweet Potatoes
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Stuffed BBQ Chicken Sweet Potatoes
Description
This recipe fills baked sweet potatoes with shredded chicken tossed in BBQ sauce, adding a tangy, smoky element balanced by the natural sweetness of the potatoes. The inclusion of a corn and black bean salad seasoned with lime juice, cilantro, salt, and pepper adds freshness and texture contrast. Toppings like chopped tomatoes, shredded cheese, tortilla chips, and cilantro lime dressing provide additional flavors and crunchy texture as desired.
Sweet potatoes can be cooked in the oven by pricking and baking until tender or pressure cooked for speed. The shredded chicken can be prepared ahead via stovetop, slow cooker, or pressure cooker methods, providing flexibility. The assembled dish combines warm, soft potatoes with moist BBQ chicken and a chilled, crisp salad, offering varied textures in each bite.
This dish works as a satisfying main course, suitable for a casual meal or family dinner. The ingredients can be adapted with substitutions such as using russet potatoes or chickpeas for a plant-based alternative. The corn and black bean salad contributions add brightness and nutrition without overpowering the main flavors.
For best results, use cooked shredded chicken with your preferred BBQ sauce and prepare the salad fresh before serving. Optional toppings allow customization based on taste preferences.
Ingredients
Sweet Potatoes + BBQ Chicken:
- 4-6 sweet potato
- 3 cups chicken shredded chicken, cooked, shredded (see note
- 1 to 2 to 2 cups BBQ sauce fave homemade recipe
Corn and Black Bean Salad:
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 1 cup corn kernels fresh or frozen (thawed if frozen)
- ½ cup cilantro chopped
- 2 tablespoons lime juice fresh
- ¼ teaspoon salt
- Pinch black pepper
Toppings:
- tomato chopped
- cheese shredded
- tortilla chips
- cilantro lime dressing
Instructions
- Cook the sweet potatoes.
- Oven Method: prick each potato several times with a fork. Line a half sheet pan or other baking pan with parchment or foil. Place the potatoes on the prepared pan and bakeat 425 degrees F until tender, about 45-60 minutes.
- Instant Pot/Pressure Cooker Method: pour 1 cup water into the bottom of an electric pressure cooker. Add a metal trivet or steamer basket and add the potatoes (filling only 2/3 full). Secure the lid and cook on high pressure for 12-14 minutes (subtract 1-2 minutes if you are going to let the pressure naturally release). Quick release the pressure when done cooking.
- For the BBQ chicken, toss the cooked, shredded chicken with BBQ sauce until evenly combined and warm through (or it can be served at room temperature).
- For the corn and black bean salad, add all the ingredients together in a bowl and toss to combine.
- To serve, slice the potatoes open and top with BBQ chicken, corn and black bean salad, tomatoes, cheese, crushed tortilla chips, and cilantro lime dressing (or any combination of toppings you like!).
Notes
- Russet potatoes can replace sweet potatoes if preferred.
- A rotisserie chicken works well for convenience; homemade methods include stovetop, slow cooker, or pressure cooker for shredding.
- Chickpeas may substitute chicken for a plant-based version.
- Nutrition facts cover potatoes, BBQ chicken, and salad but exclude optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving (without toppings) | |
| Calories | 405kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 29g | 58% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 773mg | 32% |
| Fiber | 9g | 36% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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