Description
Delicious BBQ Chicken Stuffed Sweet Potatoes featuring tender shredded chicken mixed with a tangy BBQ sauce and creamy mayo, baked inside soft roasted sweet potatoes for a hearty and flavorful meal.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes (38 ounces)
- 1/2 tablespoon avocado oil
Filling
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw & then cooked)
- 1/2 cup BBQ sauce
- 1/3 cup mayo
- Salt and pepper, to taste
Drizzle and Optional Toppings
- 1 tablespoon BBQ sauce
- 1/2 tablespoon mayo
- Optional toppings: parsley, green onion, avocado, additional BBQ sauce
Instructions
- Prep the Potatoes: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse the sweet potatoes and poke them with a fork. Place them on the baking sheet and bake for about 50 minutes until soft.
- Prepare the Chicken Mixture: When the sweet potatoes have about 5 minutes left, heat a small skillet over medium-low heat. Add avocado oil and let it heat for about 30 seconds. Add the diced red onion, season with salt and pepper, and sauté for 3-4 minutes, stirring occasionally. Transfer the onions to a medium-sized bowl and set aside.
- Scoop the Sweet Potatoes: Once the sweet potatoes are cooked, cut them in half lengthwise. Carefully scoop out most of the inside flesh, leaving a thin layer to maintain the shape of the skins. Add the scooped sweet potato flesh to the bowl with the onions.
- Mix the Filling: To the bowl with onions and sweet potato flesh, add shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo. Mix everything until well combined. Taste and adjust seasoning with salt and pepper if needed.
- Stuff and Bake: Evenly distribute the chicken mixture back into the sweet potato skins. Reduce the oven temperature to 350 degrees Fahrenheit and bake for 25 minutes until heated through.
- Prepare the Drizzle: While the stuffed sweet potatoes bake, mix the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo in a small bowl. Once the sweet potatoes are done, evenly drizzle this sauce over them.
- Serve: Top with optional parsley, green onion, avocado, or extra BBQ sauce if desired. Serve warm and enjoy!
Notes
- To save time, cook the sweet potatoes and prepare the shredded chicken a few days in advance. Store them in the fridge until ready to use.
- Use pre-cooked rotisserie chicken to simplify the recipe and save time.
- Adjust BBQ sauce and mayo quantities based on your preferred tanginess and creaminess.
- Optional toppings like avocado and fresh herbs add freshness and texture.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
