BBQ Chicken Stuffed Sweet Potatoes
These BBQ Chicken Stuffed Sweet Potatoes earned a spot in my cookbook, Weeknight Winners, and they’re one of my go-to meal prep lunches. Crispy-skinned sweet potatoes, saucy shredded chicken, and a scoop of Mexican street corn salad on top… it’s dinner tonight AND lunch for the next few days.
Servings: 5 servings
Equipment
- Baking Sheet
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
- Sour cream
- Green onions 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.5 medium sweet potatoes, 1 tablespoon olive oil
- 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, removing the foil for the last 10-15 minutes so the skins dry out and firm up.
- 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.3 cups shredded cooked chicken, 1 cup barbecue sauce, 1 tablespoon honey, ½ teaspoon chili powder
- Serve baked sweet potatoes with barbecue chicken, and, if using, Mexican street corn salad, pickled red onions, and additional cilantro.Quick-pickled red onions, Mexican street corn salad, Fresh cilantro
Video
Notes
- Crisp skins: Pull the foil off for the last 10 to 15 minutes of baking. That’s what dries the skins out.
- Sweet potato size: Pick 5 that are about the same size so they all finish at the same time.
- Storage: Keep the potatoes and the barbecue chicken in separate airtight containers in the fridge for up to 3 to 4 days. Stored together they get watery.
- Reheating: Warm the potato in a 350°F oven or the air fryer for 10 to 15 minutes, then add the chicken. The microwave works too, the potato will just be a little softer.
- Freezing: Let the potatoes cool completely, wrap each one tightly, and freeze up to 3 months. Thaw overnight in the fridge and reheat at 350°F. The skins won’t be crisp after freezing, so that’s the trade.
- Make ahead: Bake the potatoes and mix the chicken up to 3 days ahead. Store them separately and stuff them as you serve.
- Other 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: Facts are calculated without the optional toppings.
Nutrition
Calories: 471kcal | Carbohydrates: 72g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 1594mg | Potassium: 1093mg | Fiber: 7g | Sugar: 32g | Vitamin A: 32284IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 3mg
