Go Back
- 4 medium sweet potatoes - 2 cups cooked shredded chicken - 1 cup BBQ sauce (your favorite) - 1 cup corn (fresh or canned) - 1/2 cup black beans, drained and rinsed - 1/2 cup red onion, finely chopped - 1 cup shredded cheese (cheddar or pepper jack) - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste - Olive oil for drizzling You can swap sweet potatoes for regular potatoes if you prefer. Use any cooked chicken like rotisserie chicken for ease. If you don’t have BBQ sauce, a mix of ketchup and Worcestershire sauce can work well. For the beans, feel free to use pinto or kidney beans. If you want to skip dairy, use vegan cheese or leave it out. To ensure great results, use a kitchen scale for the chicken if you have one. A cup of shredded chicken should be light and fluffy. For the corn, you can use a measuring cup for fresh or canned corn. When chopping onions, a sharp knife helps you measure accurately. A heaping cup of cheese means filling the cup more than level. Adjust salt and pepper to your taste, but start small. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for a good bake. Wash the sweet potatoes well to remove dirt. Pat them dry with a kitchen towel. Use a fork to prick each potato several times. This helps steam escape while they bake. Drizzle a little olive oil over each potato. This adds flavor and helps the skin crisp up. Place the sweet potatoes on a baking sheet. Bake them for about 45 to 60 minutes. They are ready when you can easily pierce them with a fork. While the sweet potatoes bake, it’s time to make the filling. In a large bowl, mix your cooked shredded chicken with BBQ sauce. You can adjust how much sauce you use based on your taste. If you like it saucy, add more! In another bowl, combine corn, black beans, and finely chopped red onion. Season this mix with salt and pepper to taste. This adds great flavor and texture to your filling. After the sweet potatoes are done, take them out of the oven. Let them cool for a few minutes. Cut each potato in half lengthwise. Be careful! Use a spoon to scoop out a bit of the inside. This makes space for your tasty filling. Now, layer the BBQ chicken mix into each potato half. Next, add the corn and black bean mix on top. Finally, sprinkle a generous amount of shredded cheese over each half. Place the stuffed sweet potatoes back in the oven for another 10 to 15 minutes. You want the cheese to melt and get bubbly. When they are done, take them out and sprinkle fresh cilantro on top. Let them cool slightly before serving. Enjoy your delicious BBQ chicken stuffed sweet potatoes! To make sweet potatoes shine, choose medium ones. They cook evenly and hold the filling well. Wash them thoroughly to remove any dirt. Use a fork to prick each potato several times. This helps steam escape while baking. Drizzle with olive oil for a crisp skin. Bake at 400°F for 45 to 60 minutes. They are done when soft to touch. Let them cool for a few minutes before cutting. This keeps them from falling apart. The BBQ sauce makes or breaks this dish. Choose a sauce that matches your taste. A sweet sauce adds a nice balance to the savory chicken. A smoky sauce gives it depth. For a kick, try a spicy sauce. Feel free to mix different sauces for a unique flavor. I suggest using about one cup to coat the chicken. Taste as you go and adjust to your liking. Cheese adds creaminess and richness to your sweet potatoes. Cheddar is a classic choice and melts well. Pepper jack adds a spicy twist if you like heat. You can also try gouda for a smoky flavor. Crumbled feta offers a tangy note that pairs nicely. Use about one cup of cheese per potato half. Sprinkle it generously on top for a bubbly, golden finish. Pro Tips Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes. The smaller ones tend to be sweeter and more flavorful. Customize Your BBQ Sauce: Feel free to experiment with different BBQ sauces or even mix a few together for a unique flavor profile. Add Extra Toppings: Consider adding avocado, jalapeños, or sour cream on top for an extra layer of flavor and texture. Meal Prep Friendly: These stuffed sweet potatoes can be made ahead of time and stored in the fridge for a quick and healthy meal throughout the week. {{image_2}} You can switch up the protein in your BBQ chicken stuffed sweet potatoes. Ground turkey works well and adds a light touch. You can cook it with BBQ sauce just like chicken. If you want a plant-based option, try using tofu. Press and cube the tofu, then sauté it until golden. Mix it with BBQ sauce for a tasty filling. Making a vegetarian version is easy. Skip the chicken and load up on veggies. Use the corn and black beans from the recipe. Add in spinach, bell peppers, or mushrooms for more flavor. You can also mix in some cooked quinoa for added protein. Top it all with cheese or a vegan cheese option for a creamy finish. You can change the flavor of your stuffed sweet potatoes, too. If you like heat, add some diced jalapeños to the BBQ chicken mixture. For a smoky taste, use smoked paprika or chipotle sauce in your BBQ mix. You can even add bacon bits or smoked cheese on top for extra depth. The options are endless, and they can make your meal exciting! After you enjoy your BBQ chicken stuffed sweet potatoes, store the leftovers right. First, let them cool to room temp. Then, place them in an airtight container. Keep them in the fridge for up to three days. If you want them to last longer, consider freezing them. Reheating stuffed sweet potatoes is easy. For the best results, use an oven. Preheat it to 350°F (175°C). Place the stuffed potatoes on a baking sheet. Heat them for about 15-20 minutes, or until warm. You can also use a microwave. Just cover them with a damp paper towel and heat for 2-3 minutes. Freezing your stuffed sweet potatoes is a great way to save them. Wrap each potato tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight before reheating. You can check if sweet potatoes are done by piercing them with a fork. If the fork slides in easily, they are ready. Baking usually takes about 45-60 minutes at 400°F (200°C). I like to check them around the 45-minute mark to avoid overcooking. The sweet potatoes should feel soft and tender. Yes, you can prep BBQ chicken stuffed sweet potatoes ahead of time. You can bake the sweet potatoes and prepare the fillings in advance. Store the baked potatoes in the fridge for up to three days. When you’re ready to eat, just fill them and bake again. This saves time on busy days and makes dinner easier. You can serve many sides with BBQ chicken stuffed sweet potatoes. Here are some ideas: - A fresh green salad for crunch - Coleslaw for a tangy taste - Grilled veggies for a colorful plate - Cornbread for a comforting touch These sides balance the flavors and make your meal even better. This article covered how to make BBQ chicken stuffed sweet potatoes. We explored the key ingredients, alternative options, and measuring tips. The step-by-step guide made preparation easy, showing how to cook, assemble, and bake. Tips helped perfect your dish, while variations offered fun changes. Finally, we shared storage methods for leftovers and answered common questions. With these insights, you can create delicious meals tailored to your taste. Enjoy your cooking journey with these tasty stuffed sweet potatoes!

BBQ Chicken Stuffed Sweet Potatoes

Savor the deliciousness of BBQ Chicken Stuffed Sweet Potatoes—an easy stuffed sweet potato recipe that's perfect for a healthy BBQ chicken dinner. This gluten-free stuffed potatoes dish combines tender sweet potatoes with savory shredded chicken, BBQ sauce, corn, and black beans, topped with melted cheese. An ideal option for a quick meal or an easy sweet potato casserole. Try it today and enjoy! #BBQChickenSweetPotatoes #HealthyDinner #EasyRecipe #GlutenFree
Print Recipe Pin Recipe

Ingredients
  

4 medium sweet potatoes

2 cups cooked shredded chicken

1 cup BBQ sauce (your favorite)

1 cup corn (fresh or canned)

1/2 cup black beans, drained and rinsed

1/2 cup red onion, finely chopped

1 cup shredded cheese (cheddar or pepper jack)

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the sweet potatoes thoroughly and pat them dry. Prick each sweet potato several times with a fork and drizzle with olive oil.

      Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes, or until tender when pierced with a fork.

        While the sweet potatoes are baking, in a large bowl, mix the shredded chicken with BBQ sauce. Adjust the amount of sauce according to your taste preference.

          In another bowl, combine the corn, black beans, and red onion. Season with salt and pepper.

            Once the sweet potatoes are baked, remove them from the oven and let them cool slightly.

              Cut each sweet potato in half lengthwise and gently scoop out a bit of the flesh to make room for the filling.

                In each sweet potato half, layer the BBQ chicken mixture, followed by the corn and black bean mixture. Top generously with shredded cheese.

                  Return the stuffed sweet potatoes to the oven for another 10-15 minutes, or until the cheese is melted and bubbly.

                    Remove from the oven, sprinkle with fresh cilantro, and let them cool for a few minutes before serving.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4