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BBQ Chicken Stuffed Sweet Potatoes - Easy, Saucy, and Satisfying

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes (scrubbed and dried)
  • 2 to 3 cups cooked shredded chicken (rotisserie or home-cooked)
  • 3/4 to 1 cup BBQ sauce (choose your favorite; adjust to taste)
  • 1 tablespoon olive oil (optional, for the potato skins)
  • Salt and black pepper (to taste)
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or pepper jack; optional)
  • 1/4 cup red onion (thinly sliced or minced; optional)
  • Fresh cilantro or parsley (chopped, for garnish)
  • Plain Greek yogurt or sour cream (optional, for topping)
  • Optional slaw topping: 2 cups shredded cabbage, 1 tablespoon apple cider vinegar, 1 teaspoon honey, pinch of salt

Method
 

  1. Preheat and prep. Set your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup. Pierce each sweet potato a few times with a fork.
  2. Bake the sweet potatoes. Rub the skins with a little olive oil and a pinch of salt if you like. Place on the baking sheet and bake for 45–60 minutes, depending on size, until the skins are crisp and a fork slides in easily.
  3. Warm the chicken. While the potatoes bake, add the shredded chicken to a skillet over low heat. Stir in BBQ sauce until the chicken is well coated and glossy. Simmer for 3–5 minutes to warm through. Season with salt and pepper if needed.
  4. Make a quick slaw (optional). Toss the shredded cabbage with vinegar, honey, and a pinch of salt. Let it sit to soften slightly while everything finishes.
  5. Split and fluff. When the sweet potatoes are done, let them cool for a couple of minutes. Slice them open lengthwise and gently fluff the insides with a fork to create space for the filling.
  6. Fill and top. Spoon the BBQ chicken into each potato. If using cheese, sprinkle it over the hot filling so it melts. Add red onion, a dollop of yogurt or sour cream, and a handful of fresh herbs. Top with slaw for crunch, if you made it.
  7. Finish and serve. Add an extra drizzle of BBQ sauce if you want more tang. Serve immediately while everything is warm and saucy.