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BBQ Chicken Stuffed Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 stuffed potatoes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Description

Delicious BBQ Chicken Stuffed Sweet Potatoes are a hearty and flavorful dish perfect for a satisfying dinner. Tender baked sweet potatoes are filled with a savory mixture of shredded chicken, caramelized onions, BBQ sauce, and mayo, then baked again for a warm, comforting meal. Topped with refreshing parsley, green onion, avocado, or extra BBQ sauce, this recipe is an easy way to enjoy a nutritious and tasty meal.

Ingredients

Units Scale

Sweet Potatoes

  • 4 medium sweet potatoes (38 ounces)
  • 1/2 tablespoon avocado oil

Chicken Filling

  • 1 cup diced red onion (120 grams)
  • 3 cups shredded chicken (340 grams/about 1 pound raw, then cooked)
  • 1/2 cup BBQ sauce
  • 1/3 cup mayo
  • salt and pepper, to taste

Finishing Sauce

  • 1 tablespoon BBQ sauce
  • 1/2 tablespoon mayo

Optional Toppings

  • parsley
  • green onion
  • avocado
  • extra BBQ sauce

Instructions

  1. Prep the Potatoes: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse the sweet potatoes and poke them with a fork several times. Place them on the prepared baking sheet and bake for about 50 minutes until soft when pierced with a fork.
  2. Make the Chicken Mixture: When the sweet potatoes have about 5 minutes left to bake, heat a small skillet over medium-low heat. Add the avocado oil and let it heat for about 30 seconds. Add the diced red onion, season with salt and pepper, and sauté for 3-4 minutes until softened, stirring occasionally. Transfer the onions to a medium bowl and set aside.
  3. Prepare the Filling: When the sweet potatoes are cooked, remove them from the oven and let cool slightly. Cut each sweet potato in half lengthwise. Carefully scoop out most of the flesh into the bowl with the onions, leaving a thin layer of flesh so the skins hold their shape. Add the 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.
  4. Stuff the Potatoes: Evenly divide the chicken mixture back into the sweet potato skins. Reduce the oven temperature to 350 degrees Fahrenheit. Place the stuffed potatoes back on the baking sheet and bake for an additional 20 to 25 minutes until warmed through.
  5. Prepare the Finishing Sauce and Serve: While the potatoes bake, mix the remaining 1 tablespoon of BBQ sauce and 1/2 tablespoon mayo in a small bowl. Once the stuffed potatoes are done, drizzle this sauce evenly over each. Add optional toppings such as parsley, green onion, or avocado if desired, then serve immediately and enjoy!

Notes

  • To save time, bake the sweet potatoes and prepare the shredded chicken a few days in advance and store both in the refrigerator until ready to use.
  • You can substitute regular mayonnaise for a low-fat or vegan mayo to adjust the recipe to dietary preferences.
  • Use your favorite BBQ sauce, whether store-bought or homemade, for different flavor profiles.
  • Leftover stuffed sweet potatoes can be refrigerated and reheated for a quick meal.
  • Ensure to scoop out the sweet potato flesh gently to maintain the integrity of the skin for stuffing.

Nutrition

  • Serving Size: 1 stuffed potato
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 60 mg

Find it online: https://garlicpan.com/bbq-chicken-stuffed-sweet-potatoes-recipe/