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Three BBQ Chicken Stuffed Sweet Potatoes topped with melted cheese, red onion, and green onions on a white plate.
Linda

BBQ Chicken Stuffed Sweet Potatoes

Smoky, saucy pulled chicken piled high over fluffy baked sweet potatoes for a weeknight dinner that tastes like summer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes about 8 oz each, scrubbed
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the BBQ Chicken
  • 1.5 lb boneless skinless chicken thighs or chicken breast
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
  • 1 tbsp olive oil
  • 0.75 cup barbecue sauce your favorite brand
  • 1 tbsp apple cider vinegar
For Serving
  • 0.5 cup sour cream or Greek yogurt
  • 2 tbsp thinly sliced green onions
  • 2 tbsp pickled jalapenos optional

Equipment

  • Baking Sheet
  • Medium saucepan
  • Two Forks (for shredding)

Method
 

Roast the Sweet Potatoes
  1. Preheat oven to 425 degrees F. Prick each sweet potato several times with a fork. Rub with olive oil and sprinkle with kosher salt. Arrange on a baking sheet and roast until a knife slides through easily, 45 to 55 minutes depending on size.
Cook the Chicken
  1. While potatoes roast, pat chicken dry and season with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a medium saucepan over medium-high heat. Add chicken and sear until golden, 3 to 4 minutes per side. The chicken does not need to be cooked through yet.
  2. Add barbecue sauce, 2 tablespoons water, and apple cider vinegar to the pan. Stir to coat, reduce heat to low, cover, and simmer until chicken is tender and reaches 165 degrees F internally, 15 to 18 minutes.
  3. Remove from heat and use two forks to shred the chicken directly in the pan. Stir to coat evenly in the sauce. If sauce seems too thick, thin with a splash of water. Cover and keep warm.
Assemble and Serve
  1. Split each roasted sweet potato lengthwise and fluff the flesh with a fork. Season lightly with salt. Pile a generous cup of BBQ chicken over each potato.
  2. Top with a dollop of sour cream, sliced green onions, and pickled jalapenos if using. Serve immediately while hot.

Notes

Chicken thighs stay more moist than breast, but either works. Make the BBQ chicken up to 3 days ahead and reheat gently with a splash of water. For a lighter version, skip the sour cream and add extra pickled vegetables for crunch. Leftover chicken is excellent on sandwiches or salads.