Who would’ve thought that the sweet and smoky flavors of BBQ Chicken Stuffed Sweet Potatoes could be so bold and easy to prepare? Whether you bake them, air fry them, or use your Instant Pot, these sweet potatoes create the ideal base for barbecue sauce-covered shredded chicken. They’re a meal prep lifesaver for busy weeknights and packed with nutrients, making them a wholesome and crowd-pleasing option for the whole family!
London’s Top Tips: For an even quicker prep, grab a rotisserie chicken! Optional but highly recommended: a tangy Mexican street corn salad and pickled
INGREDIENTS
- 5 medium sweet potatoes
- 1 tablespoon olive oil
- 1 ¾ teaspoons salt, divided
- 3 cups shredded cooked chicken
- 1 cup barbecue sauce
- 1 tablespoon honey
- ½ teaspoon chili powder
Optional Toppings:
- Quick-pickled red onions
- Mexican street corn salad
- Fresh cilantro, finely chopped
INSTRUCTIONS
- Preheat the oven to 425°F.
- Poke holes all over the sweet potatoes using a large fork. Drizzle with 1 tablespoon of olive oil and rub it all over the potatoes. Sprinkle each potato with ¼ teaspoon salt.
- Line a large baking sheet with parchment paper and arrange the potatoes evenly spaced. Cover them with aluminum foil and bake for 45-60 minutes, or until a knife easily pierces the thickest part of the largest potato.
- In a large skillet, heat over medium heat. Add the shredded chicken, barbecue sauce, honey, chili powder, and ½ teaspoon salt. Stir well and cook for 4-5 minutes, or until heated through.
- Serve the baked sweet potatoes topped with the barbecue chicken. Add optional toppings like Mexican street corn salad, quick-pickled red onions, and fresh cilantro.
Enjoy!
