BBQ Chicken Stuffed Sweet Potatoes

This BBQ Chicken Stuffed Sweet Potatoes recipe combines tender shredded chicken with smoky BBQ sauce and creamy sweet potato for a comforting and flavorful meal.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings 4 people

Calories 450 kcal

Ingredients

Main ingredients

4 Medium to large sweet potatoes washed and pricked
1 pound Boneless skinless chicken breast cooked and shredded
10 oz BBQ sauce smokey tang
¼ cup Apple juice adds sweet zip
1 tablespoon Apple cider vinegar divided use
to taste Salt for seasoning
to taste Pepper for seasoning
as needed Mayonnaise for creamy sweet potato mix
to taste Celery seed for creamy kick
to taste Dijon mustard kicks up sauce
4 cups Shredded coleslaw mix
to garnish Green onions chopped

Instructions

Preheat oven to 400°F. Wash sweet potatoes and poke holes with a fork to allow steam escape.
Place sweet potatoes on a baking sheet and bake for 45 to 50 minutes until tender.
Cook chicken breast in a skillet over medium heat for 6 to 8 minutes each side until fully cooked.
Let chicken cool slightly, then shred with two forks.
Mix shredded chicken with BBQ sauce, apple juice, apple cider vinegar, salt, and pepper in a bowl.
Cut baked sweet potatoes in half lengthwise, scoop out flesh leaving a border to keep skin shape.
In a separate bowl, mix scooped potato with mayo, remaining apple cider vinegar, and celery seed.
Fill each sweet potato half with BBQ chicken mix, then top with creamy sweet potato mix.
Bake stuffed sweet potatoes for 10 to 15 minutes until warmed through. Garnish with chopped green onions before serving.

Notes

Serve stuffed sweet potatoes warm, garnished with fresh green onions. Use pre-cooked rotisserie chicken for a quick version. Leftovers keep well for up to 3 days in the fridge.