BBQ Chicken Stuffed Sweet Potatoes Recipe

I’m so excited to share this BBQ Chicken Stuffed Sweet Potatoes Recipe with you because it’s one of those meals that feels like a big, warm hug on a plate. The mix of smoky barbecue sauce, tender shredded chicken, and naturally sweet potatoes creates such a satisfying and comforting combo that you’ll want to make again and again. I love making this recipe when I’m craving something cozy but still fresh and packed with flavor.

This BBQ Chicken Stuffed Sweet Potatoes Recipe is great for busy weeknights since you can prep some parts ahead of time, and it also works perfectly for casual family dinners or even meal prep. Once you try it, I bet you’ll find yourself recommending it like I do to all my friends – it’s just that good and easy to pull off.

this …

Ingredients & Why They Work

The ingredients in this BBQ Chicken Stuffed Sweet Potatoes Recipe all work together to create a flavor-packed but approachable dish. I like to shop for fresh sweet potatoes with smooth skin and check that the chicken is nicely shredded with minimal clumps for even mixing.

• Sweet potatoes: Naturally sweet and tender when baked, they serve as the perfect tasty vessel for the filling.
• Avocado oil: Great for sautéing because it has a mild flavor and a high smoke point.
• Red onion: Adds a punch of flavor and a bit of texture without overpowering the chicken.
• Shredded chicken: The star protein — cooked in advance to keep things quick when assembling.
• BBQ sauce: Adds that smoky, tangy depth that makes the dish feel vibrant and comforting.
• Mayo: It might sound surprising, but a touch of mayo keeps the mixture creamy and smooth.
• Salt and pepper: Essential basics that bring all the flavors into balance.
• Optional toppings: Parsley, green onion, avocado, or extra BBQ sauce personalize each serving and elevate the dish.

Tweak to Your Taste

I love how flexible this BBQ Chicken Stuffed Sweet Potatoes Recipe is. Over time, I’ve made little tweaks based on what I have on hand or my mood—sometimes I swap mayo for Greek yogurt to lighten it up or add extra spices for a smoky kick. Don’t hesitate to make it your own!

• Spicy Twist: I’ve added a dash of cayenne or smoked paprika when I want a bit more heat, and it seriously brings the flavors alive.
• Vegetarian Version: Sub shredded chicken with black beans or jackfruit for a plant-based take that still works beautifully.
• Seasonal Veggies: Sometimes I’ll toss in some roasted corn or diced bell peppers to add more texture and color.
• Extra Cheese: Melting shredded cheese on top during the final bake adds a gooey, indulgent layer that my family can’t get enough of.

Step-by-Step: How I Make BBQ Chicken Stuffed Sweet Potatoes Recipe

Step 1: Get Those Sweet Potatoes Perfectly Soft

First things first, preheat your oven to 400°F and line a baking sheet with parchment paper. Rinse the sweet potatoes well, then poke them several times with a fork to release the steam while they bake. Pop them on the baking sheet and bake for about 50 minutes until they’re tender all the way through—this is key because you want them soft enough to scoop out but still holding their shape. You can check doneness by inserting a knife; it should slide in easily.

Step 2: Sauté the Onion for Flavor

When the sweet potatoes have about 5 minutes left in the oven, I start the filling. Heat avocado oil in a small skillet over medium-low heat—wait about 30 seconds until it’s shimmering but not smoking. Toss in the diced red onion with a pinch of salt and pepper, and sauté for 3 to 4 minutes, stirring occasionally to soften the onions and bring out their sweetness. Then, transfer the onions to a medium bowl and set aside.

Step 3: Mix Up the Chicken Filling

Once your sweet potatoes are ready, cut them lengthwise and carefully scoop out most of the flesh, leaving about a thin layer so the skins stay sturdy. Add that scooped sweet potato along with the shredded chicken into your bowl with onion. Pour in ½ cup of BBQ sauce and ⅓ cup of mayo and stir everything together until it’s creamy and well combined. Season with salt and pepper; don’t be shy here—you want this filling packed with flavor!

Step 4: Refill and Bake Again

Fill each sweet potato skin evenly with the chicken mixture, then turn your oven down to 350°F. Bake for another 20 to 25 minutes until the filling is heated through and the tops start to get a little golden. While they’re baking, mix the remaining 1 tablespoon of BBQ sauce with ½ tablespoon mayo in a small bowl—a quick drizzle that adds a special finishing touch.

Step 5: Drizzle, Top, and Enjoy!

Once the stuffed sweet potatoes come out of the oven, drizzle them evenly with your BBQ-mayo sauce. Then, add your favorite toppings—whether it’s fresh parsley, sliced green onions, or creamy avocado, these really brighten up the dish and add fresh texture. Grab a fork and dig in—trust me, you’re going to love this combination of smoky, sweet, and tangy flavors.

How to Serve BBQ Chicken Stuffed Sweet Potatoes Recipe

Garnishes

I’m partial to topping mine with fresh parsley and thinly sliced green onions—they add a wonderful pop of color and brightness. Sometimes I’ll layer on creamy avocado chunks for richness, and a little extra drizzle of BBQ sauce adds that irresistible finishing touch. It’s about balancing creamy, fresh, and tangy elements to enhance the dish.

Side Dishes

This meal is pretty hearty on its own, but I often pair it with a crisp, light side like a simple mixed green salad with a citrus vinaigrette or some roasted Brussels sprouts to add a touch of bitterness. Coleslaw is also a classic partner here and adds a crunchy contrast to the tender potatoes and chicken.

Creative Ways to Present

For special occasions, I love plating these BBQ Chicken Stuffed Sweet Potatoes Recipe halves on a large serving platter lined with fresh herbs and some colorful diced tomatoes. You can make individual servings look extra pretty by adding a dollop of sour cream or Greek yogurt and sprinkling smoked paprika or chili flakes on top. It’s a showstopper that looks far more complicated than it really is!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I like to store the stuffed potatoes separate from any extra drizzle to keep the toppings fresh. When ready to eat, it’s easy to reheat and bring back the cozy goodness.

Freezing

I’ve frozen the stuffed sweet potatoes successfully by wrapping them tightly in foil and placing them in a freezer-safe bag. Just thaw overnight in the fridge before reheating. Freezing might slightly soften the potato skins, but the flavors stay amazing.

Reheating

The best way I’ve found to reheat leftovers is in the oven at 350°F for about 15-20 minutes until warmed through. You can add fresh toppings after reheating to bring back some of the texture and brightness lost in storage.

FAQs

Final Thoughts

This BBQ Chicken Stuffed Sweet Potatoes Recipe has been a go-to in my kitchen for those nights when I want comfort food that’s easy but still feels special. It’s the kind of recipe that gets requests from friends and family—and once you try it, I’m confident you’ll feel the same way. So go ahead, roll up your sleeves, and make this one your own. I promise it’ll warm your heart and fill your belly with happiness!

Print