BBQ Chicken Stuffed Sweet Potatoes

Original Post: https://www.evolvingtable.com/bbq-chicken-stuffed-sweet-potatoes/

5 from 10 votes

BBQ Chicken Stuffed Sweet Potatoes

These BBQ Chicken Stuffed Sweet Potatoes start with an olive oil and salt rub, so the skins come out crisp instead of soft under all that saucy shredded chicken. Pile on a scoop of Mexican street corn salad and a few pickled red onions, and you’ve got a 7-ingredient dinner with 25 grams of protein a serving.

Prep Time15

Cook Time1

Total Time1 15

Servings: servings

Author: London Brazil

Equipment

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:

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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.
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