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Twice baked BBQ chicken stuffed sweet potatoes on a baking sheet. They are garnished with more BBQ sauce and chopped green onions.
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4.58 from 26 votes

BBQ Chicken Stuffed Sweet Potatoes

BBQ chicken stuffed sweet potatoes make an easy, satisfying, and healthy dinner or appetizer. Super flavorful, packed with protein and complex carbs, and perfect for meal prep! Gluten-free and dairy-free.
Course Appetizer, Main Course
Cuisine American
Keyword bbq chicken stuffed sweet potatoes, bbq chicken sweet potatoes, bbq stuffed sweet potatoes
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8 stuffed potatoes
Calories 274kcal
Author Kelly Nardo

Equipment

  • baking sheet
  • medium bowl

Ingredients

  • 4 medium sweet potatoes (38 ounces)
  • 1/2 tablespoon olive oil
  • 1 cup diced red onion (120 grams)
  • 3 cups shredded chicken (12 ounces)
  • 1/2 cup + 1 tablespoon BBQ sauce, divided
  • 1/3 cup + 1/2 tablespoon mayo, divided
  • salt and pepper, to taste
  • optional toppings - cilantro, parsley, green onion, avocado, BBQ sauce…

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Bake sweet potatoes. Rinse sweet potatoes and poke with a fork. Place on the baking sheet lined with parchment paper and bake for about 50 minutes until fork-tender.
  • When sweet potatoes have about 5-10 minutes left, saute your onions. Heat a small skillet over medium heat, add the oil, and let it get hot. Add the onion and some salt and pepper, and saute for 3-4 minutes until softened. Pour into a medium-sized mixing bowl and set aside.
  • When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, leaving a thin layer so they can maintain their shape. Add the insides to the bowl with the onions.
  • Make the chicken mixture. To your bowl with your onions and sweet potatoes, add chicken, 1/2 cup BBQ sauce, 1/3 cup mayo, salt, and pepper. Mix until well combined.
  • Evenly distribute the mixture back into the sweet potato skins. Turn down the oven to 350 degrees and bake for 20-25 more minutes until warmed through.
  • Make your sauce. While they cook, mix the remaining 1 tablespoon of BBQ sauce and 1/2 tablespoon of mayo into a small bowl. Evenly drizzle over twice-baked sweet potatoes once they are done.
  • Enjoy! Top with additional toppings if using and enjoy!

Notes

*To save time, cook the sweet potatoes and make the shredded chicken a few days before and store them in the refrigerator until ready to use.

Nutrition

Serving: 1stuffed potato | Calories: 274kcal | Carbohydrates: 27.1g | Protein: 15.8g | Fat: 11.2g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.8g | Cholesterol: 45mg | Sodium: 145mg | Potassium: 584mg | Fiber: 4.6g | Sugar: 10.5g | Vitamin A: 6741IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 1.3mg