Description
Delicious BBQ Chicken Stuffed Sweet Potatoes feature tender shredded chicken mixed with tangy BBQ sauce and creamy mayo, all nestled inside soft baked sweet potatoes. This hearty and flavorful dish makes a perfect family-friendly dinner or meal prep option.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes (38 ounces)
- 1/2 tablespoon avocado oil
Chicken Mixture
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw & then cooked)
- 1/2 cup + 1 tablespoon BBQ sauce, divided
- 1/3 cup + 1/2 tablespoon mayo, divided
- salt and pepper, to taste
Optional Toppings
- parsley
- green onion
- avocado
- additional BBQ sauce
Instructions
- Prep the Potatoes: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse the sweet potatoes and poke each several times with a fork. Place them on the prepared baking sheet and bake for about 50 minutes until soft.
- Make the Chicken Mixture: When the sweet potatoes have about 5 minutes left, heat a small skillet over medium-low heat. Add avocado oil and let it get hot for about 30 seconds. Add diced red onion along with salt and pepper and sauté for 3-4 minutes, stirring occasionally. Transfer the cooked onions to a medium bowl and set aside.
- Prepare Sweet Potato Filling: Once the sweet potatoes are cooked, cut each in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer inside the skins to maintain their shape. Add the scooped sweet potato flesh into the bowl with the onions. Add shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo to the bowl. Mix thoroughly until well combined. Season with salt and pepper to taste.
- Stuff and Bake: Evenly distribute the chicken and sweet potato mixture back into the sweet potato skins. Reduce oven temperature to 350 degrees Fahrenheit and bake for an additional 25 minutes until heated through.
- Prepare Drizzle and Serve: While the stuffed sweet potatoes bake, mix the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo in a small bowl. Once the potatoes are done, evenly drizzle this sauce over them. Top with any optional toppings like parsley, green onion, or avocado and serve warm.
Notes
- To save time, bake the sweet potatoes and cook the shredded chicken a few days ahead. Store separately in the fridge until ready to assemble.
- For spicier flavor, add a pinch of cayenne pepper or hot sauce to the chicken mixture.
- Use your favorite brand of BBQ sauce for personalized taste, whether smoky, spicy, or sweet.
- Avocado oil can be substituted with olive oil or another neutral oil if unavailable.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 60 mg
