BBQ Chicken Stuffed Sweet Potatoes
Discover the perfect sweet and smoky BBQ Chicken Stuffed Sweet Potatoes that are easy to make and packed with bold flavors. Whether you roast or pressure cook the sweet potatoes, this recipe combines tender potatoes with saucy shredded chicken, quick-pickled onions, and creamy Mexican street corn salad for a comforting, fresh meal perfect for any occasion.
Ingredients
Main ingredients
- 5 medium Sweet potatoes
- 1 tablespoon Olive oil
- 1 ¾ teaspoons Salt divided
- 3 cups Shredded cooked chicken rotisserie or leftover chicken works great
- 1 cup Barbecue sauce
- 1 tablespoon Honey
- ½ teaspoon Chili powder
- Quick-pickled red onions optional topping
- Mexican street corn salad optional topping
- Fresh cilantro finely chopped optional topping
Instructions
Instructions
- Preheat the oven to 425°F. Poke holes all over sweet potatoes using a large fork. Drizzle potatoes with 1 tablespoon of olive oil. Use your hands to rub the oil all over the potatoes and sprinkle each with ¼ teaspoon salt.
- Line a large baking sheet with parchment paper. Arrange potatoes evenly on the baking sheet and cover with aluminum foil. Bake for 45-60 minutes or until a knife easily pierces the thickest part of the largest potato.
- Warm a large skillet over medium heat. Add shredded chicken, barbecue sauce, honey, ½ teaspoon chili powder, and ½ teaspoon salt. Mix well and cook for 4-5 minutes, stirring occasionally, until heated through.
- When potatoes are done, slice lengthwise without cutting all the way through, opening like little boats. Fill each with the BBQ chicken mixture.
- Top the stuffed potatoes with quick-pickled red onions, Mexican street corn salad, and sprinkle with fresh chopped cilantro.
- Optional: To speed up, skip oven roasting and pressure cook the potatoes. Add 1 cup water and a trivet to the cooker, place potatoes on the trivet, seal lid, and cook on high pressure for 25 minutes. Quick release carefully.
- Be careful during quick release to avoid steam burns. This method yields soft, sweet potatoes ready to hold the BBQ chicken.
- Serve immediately and enjoy the perfect blend of sweet potatoes, smoky BBQ chicken, and fresh toppings.
Video
Notes
Store leftovers separately in airtight containers to keep textures fresh. Chicken mix keeps up to 4 days refrigerated or 2 months frozen. Quick-pickled onions and corn salad stay fresh up to a week refrigerated. You can microwave, air fry, or use an Instant Pot as alternative cooking methods.