BBQ Chicken Stuffed Sweet Potatoes Recipe

There’s something about the cozy combo of smoky BBQ chicken and naturally sweet, soft sweet potatoes that just hits the spot every time. This BBQ Chicken Stuffed Sweet Potatoes Recipe is one of my go-to comfort meals when I want something hearty yet easy to throw together. The creamy mix of shredded chicken and tangy BBQ sauce nestled inside a perfectly roasted sweet potato makes for a satisfying dinner that’s just full of flavor and texture.

What I love most about this BBQ Chicken Stuffed Sweet Potatoes Recipe is how versatile it is—whether it’s a busy weeknight or a weekend treat, it always feels like a little celebration on your plate. Plus, you get a winning balance of protein and veggies, and it’s easy to prep ahead. Trust me, once you try these, you’ll want to make them your own kitchen staple!

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Ingredients & Why They Work

The ingredients in this BBQ Chicken Stuffed Sweet Potatoes Recipe are simple but thoughtfully chosen to balance sweetness, creaminess, and that all-important BBQ tang. Using shredded chicken is perfect for quick mixing, while sweet potatoes naturally bring fiber and nutrients to the table.

• Sweet potatoes: Their natural sweetness adds a lovely contrast to the tangy, savory chicken mixture.
• Avocado oil: A neutral oil with a high smoke point, ideal for sautéing onions without overpowering flavor.
• Red onion: Adds a mild sharpness and crunch when sautéed—don’t skip it for the flavor depth.
• Shredded chicken: Easy to work with and soaks up BBQ sauce wonderfully for that tender, juicy filling.
• BBQ sauce: The star of the show providing the smoky, tangy punch that makes this recipe memorable.
• Mayonnaise: Brings creaminess that balances the tang of the BBQ sauce without being overpowering.
• Salt and pepper: Essential for seasoning and bringing all the flavors together.
• Optional toppings: Parsley, green onion, avocado, or extra BBQ sauce add freshness, brightness, or creamy texture.

Make It Your Way

I love mixing this recipe up depending on the mood or what’s in my fridge. It’s so forgiving, so feel free to experiment with your favorite BBQ sauces or swap the mayo for Greek yogurt if you want a lighter touch. Trust me, your taste buds will thank you!

• Variation: Sometimes I add corn kernels or black beans right into the chicken mixture for a little extra texture and fiber—totally delicious and filling.
• Spicier Version: If you like a kick, mix in some chipotle or hot sauce into the BBQ sauce before assembling.
• Dairy-Free: Swap the mayo for avocado or a creamy cashew sauce to keep it creamy without dairy.
• Meal Prep Friendly: Make the chicken and sweet potatoes ahead, then just assemble and bake when ready to eat.

Step-by-Step: How I Make BBQ Chicken Stuffed Sweet Potatoes Recipe

Step 1: Roast the Sweet Potatoes to Perfection

First things first, preheat your oven to 400°F and prep a baking sheet with parchment paper. I like to poke the sweet potatoes a few times with a fork—this helps steam escape and keeps them from bursting in the oven. Roast them for about 50 minutes until they’re incredibly tender when pierced with a knife. They should feel soft but hold their shape, which makes scooping out the insides easier without breaking the skins.

Step 2: Sauté the Onions and Prepare the Chicken Mixture

When your potatoes have about 5 minutes left, heat the avocado oil in a skillet over medium-low heat. Toss in the diced red onions with a pinch of salt and pepper, and sauté for 3 to 4 minutes until they soften and smell amazing. Then transfer those fragrant onions to a mixing bowl. Add your shredded chicken, ½ cup BBQ sauce, and ⅓ cup mayo, and stir everything together. This combo is creamy, smoky, and packed with flavor—don’t be shy with the seasoning here!

Step 3: Stuff the Potatoes and Bake

Once your sweet potatoes are done roasting, carefully slice them lengthwise and scoop out most of the flesh, leaving a thin layer so the skins don’t collapse. Add that scooped filling to your chicken mixture bowl and stir well. Then, spoon this flavorful chicken filling evenly back into the potato skins. Turn your oven down to 350°F and pop the stuffed potatoes back in for 20-25 minutes so everything heats through and flavors meld.

Step 4: Finish with a Tangy Drizzle and Toppings

While the stuffed potatoes bake, mix the remaining 1 tablespoon BBQ sauce with ½ tablespoon mayo in a small bowl to make a creamy drizzle. Once the potatoes are hot and bubbly, drizzle this sauce on top, and then add any toppings you love—fresh parsley, green onions, or avocado slices give a pop of color and extra freshness. Serve warm and dig in!

How to Serve BBQ Chicken Stuffed Sweet Potatoes Recipe

Garnishes

I’m a sucker for fresh green onion and chopped parsley—they add a nice crunch and bright color that lifts the dish. Creamy avocado slices are another favorite for that buttery texture and subtle coolness, which contrasts beautifully with the BBQ’s smokiness. Sometimes, I drizzle a bit more BBQ sauce on top for an extra punch; it never disappoints.

Side Dishes

This is a meal that stands beautifully on its own, but if you want to round it out, a crisp green salad or roasted veggies pair wonderfully. I’ve also served it with coleslaw or simple steamed broccoli when I’m craving a bit more green on my plate.

Creative Ways to Present

For a dinner party, I’ve hollowed out small sweet potatoes for individual servings — guests love the personal touch. You can also pile the filling into mini sweet potato boats and arrange them on a tray with garnishes for a fun appetizer twist. It’s a conversation starter every time!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. Keeping the stuffed potatoes separate from any extra sauce or toppings helps maintain their texture and freshness.

Freezing

This recipe freezes surprisingly well! I recommend freezing the stuffed sweet potatoes without the final BBQ drizzle and fresh toppings to keep the texture intact. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To bring leftovers back to life, I like reheating them in the oven at 350°F for about 15-20 minutes until warmed through. Avoid the microwave if you can—it tends to make the skins soggy. Then add any fresh toppings or the BBQ-mayo drizzle just before serving.

FAQs

Final Thoughts

This BBQ Chicken Stuffed Sweet Potatoes Recipe feels like a warm hug on a plate—comforting, satisfying, and full of flavor. I truly enjoy making it when I crave something wholesome that doesn’t require hours in the kitchen. You’re going to love how easy it comes together and how delicious it tastes, so give it a try soon—you’ll wonder why you didn’t make it sooner!

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