BBQ Chicken Stuffed Sweet Potatoes Recipe

If you’re craving something hearty, flavorful, and a little different for dinner, this BBQ Chicken Stuffed Sweet Potatoes Recipe is an absolute winner. I love how it combines tender, smoky BBQ chicken with naturally sweet roasted potatoes, creating a balance that feels indulgent yet wholesome. It’s perfect for weeknights when you want something satisfying without too much fuss in the kitchen.

This recipe also shines as a meal prep superstar. You can make the chicken and bake the sweet potatoes ahead of time, then assemble and warm everything up in a snap. Whether you’re cooking for your family or serving friends over a cozy weekend lunch, these stuffed sweet potatoes bring warmth and comfort on every plate—believe me, they’re worth trying!

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Ingredients & Why They Work

This BBQ Chicken Stuffed Sweet Potatoes Recipe brings together ingredients that complement each other while keeping prep easy and flavors packed. Each element plays a role in creating the creamy, tangy, and smoky sensation on your taste buds.

• Sweet Potatoes: Their natural sweetness and soft texture make the perfect cozy base for the BBQ chicken filling.
• Avocado Oil: I love this oil for sautéing because it has a high smoke point and a neutral taste that lets the onion shine.
• Diced Red Onion: Adds a subtle sweetness and gentle bite after sautéing, elevating the filling’s flavor.
• Shredded Chicken: Using pre-cooked chicken saves time and soaks up the BBQ sauce wonderfully.
• BBQ Sauce: The star of smoky, tangy flavor that makes the dish unmistakably BBQ-inspired.
• Mayo: Adds creaminess to balance the BBQ sauce’s tang and keeps the filling luscious.
• Salt and Pepper: Simple seasoning to bring everything together perfectly.
• Optional Toppings (Parsley, Green Onion, Avocado): These fresh touches brighten up the dish and add texture.

Tweak to Your Taste

I’m all about making a recipe your own, and this BBQ Chicken Stuffed Sweet Potatoes Recipe is super adaptable. Whether you like extra spice or more creamy richness, there’s room to make it exactly how you love it.

• Spice it Up: I sometimes add a pinch of smoked paprika or chili flakes for a little smoky heat that kicks the BBQ flavor into high gear.
• Dairy-Free Swap: You can swap mayo for a dairy-free alternative to keep it allergy-friendly without losing creaminess.
• Vegan Version: Try shredded jackfruit with a vegan BBQ sauce and a plant-based mayo substitute—the texture is surprisingly similar and just as tasty!
• Extra Veggies: Tossing in some sautéed bell peppers or corn adds a fun crunch and color to the filling.

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

Step 1: Perfectly Bake the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Give the sweet potatoes a quick rinse and poke them several times with a fork. This helps steam escape while baking. Line a baking sheet with parchment to keep things simple, place the potatoes on it, and roast for about 50 minutes until they’re tender all the way through. You’ll know they’re ready when you can easily slide a knife or skewer through without resistance.

Step 2: Sauté Your Onions for Flavor Base

While the potatoes are finishing, heat up a skillet over medium-low heat and add the avocado oil. Once the oil shimmers (about 30 seconds), toss in the diced red onions with a pinch of salt and pepper. Cook for 3-4 minutes until softened and slightly translucent. This develops their sweetness without overpowering the BBQ flavors. Set the onions aside in a medium bowl—this is where all your filling magic begins.

Step 3: Create the Chicken Filling

Once your sweet potatoes are cool enough to handle, slice them lengthwise and scoop out most of the flesh, leaving about a thin layer so the skins hold their shape. Toss the potato insides into the bowl with your sautéed onions. Add shredded chicken, ½ cup of BBQ sauce, and ⅓ cup mayo. Mix everything until combined, and taste to adjust salt and pepper. This filling has the perfect blend of creamy and tangy, and the chicken soaks up the BBQ flavors beautifully.

Step 4: Stuff and Bake Again

Divide the chicken mixture evenly among the sweet potato skins, making sure each one is nicely filled. Lower your oven temperature to 350°F (175°C) and pop the stuffed potatoes back in for 20-25 minutes, just long enough to warm everything through and meld the flavors together.

Step 5: Finish with a Tangy Drizzle and Toppings

While those are baking, mix the remaining tablespoon of BBQ sauce with ½ tablespoon mayo. When the potatoes come out, drizzle this combo over the top and add any optional garnishes like fresh parsley, sliced green onions, or diced avocado. This final drizzle lifts the flavors and gives the dish a beautiful finish—you’ll definitely want to make an extra batch just for this!

How to Serve BBQ Chicken Stuffed Sweet Potatoes Recipe

Garnishes

I love topping these stuffed sweet potatoes with a handful of chopped parsley and thinly sliced green onions—they brighten up every bite and add some fresh crunch. Sometimes I add diced avocado for creaminess and a splash more BBQ sauce for those who crave a bit extra tang. These simple garnishes take the dish from good to love-it-forever.

Side Dishes

Pair this with a crisp green salad or some roasted veggies to keep things light and balanced. I often serve it alongside sautéed green beans or a simple coleslaw to cut through the richness of the filling. A cold, refreshing drink and some crusty bread rounds out the meal perfectly.

Creative Ways to Present

For a fun twist at gatherings, I like to slice these into smaller “boats” and serve them as appetizers on a large platter. You can also set up a DIY topping bar with options like shredded cheese, sour cream, jalapeños, and cilantro so guests can customize. It turns this humble recipe into a warm, interactive party favorite.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I like to keep the toppings separate so they stay fresh. When packed properly, the flavors deepen overnight, making for an even tastier lunch the next day.

Freezing

If you want to freeze these, I recommend stuffing the sweet potatoes but not adding fresh toppings or the final drizzle. Wrap them tightly in foil or freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, the oven is your best friend—it keeps the skins crispy and warming everything evenly. Heat at 350°F for about 15-20 minutes until warmed through. Microwave works in a pinch, but I find it makes the skins a bit soggy.

FAQs

Final Thoughts

This BBQ Chicken Stuffed Sweet Potatoes Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple, comforting, and endlessly adaptable, which makes it a favorite in my kitchen. I hope you enjoy how it brings together sweet, smoky, and creamy flavors in such an easy way—you’ll find yourself coming back to it again and again, just like I do. Grab your sweet potatoes and let’s get cooking!

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