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Stuffed BBQ Chicken Sweet Potatoes

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 Servings
Course: Main Course
Cuisine: American

Ingredients

Sweet Potatoes + BBQ Chicken:
  • 4-6 4-6 sweet potatoes
  • 3 3 cups cooked shredded chicken (see note) shredded chicken
  • 1 to 2 1 to 2 cups BBQ sauce (fave homemade recipe here)
Corn and Black Bean Salad:
  • 1 (15-ounce) 1 (15-ounce) can black beans rinsed and drained
  • 1 1 cup corn kernels fresh or frozen (thawed if frozen)
  • ½ ½ cup chopped cilantro
  • 2 2 tablespoons fresh lime juice
  • ¼ ¼ teaspoon salt
  • Pinch of black pepper
Toppings:
  • chopped tomatoes
  • shredded cheese
  • tortilla chips
  • Cilantro Lime Dressing

Instructions

    Cup of Yum
  1. Cook the sweet potatoes.
  2. 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.
  3. 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.
  4. 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).
  5. For the corn and black bean salad, add all the ingredients together in a bowl and toss to combine.
  6. 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

  • Sweet Potatoes: you can use russet baking potatoes in place of the sweet potatoes.
  • Chicken: a rotisserie chicken works great here. Or you can quickly and easily cook the chicken using this stovetop shredded chicken method, throw chicken and broth in the slow cooker and cook on low for 4 hours, or cook chicken breasts or thighs in the Instant Pot/pressure cooker with broth (about 8 minutes for chicken breasts, 10 minutes for thighs). For a plant-based substitution, chickpeas can swap in for the chicken.
  • Nutrition Facts: the nutrition facts for this recipe were calculated based on the potatoes, BBQ chicken, and corn and black bean salad. They do not include the optional toppings (as those are added based on personal preference). 

Nutrition Information

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%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories

% 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.