BBQ Chicken Stuffed Sweet Potatoes Recipe
This BBQ Chicken Stuffed Sweet Potatoes recipe combines tender, roasted sweet potatoes with flavorful shredded chicken coated in tangy BBQ sauce. Topped with melted Monterey Jack cheese and fresh toppings like corn salsa, pickled red onions, avocado, and cilantro, it’s a delicious and satisfying meal perfect for a quick dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potatoes
- 4 small sweet potatoes
- 2 cups shredded rotisserie chicken
- 1/2 cup BBQ sauce (store-bought or homemade)
- 1/2 cup shredded Monterey Jack cheese (or cheddar)
Toppings
- Corn salsa, to taste
- Pickled red onions, to taste
- Chopped avocado, to taste
- Fresh cilantro leaves, to garnish
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup. Prick each sweet potato several times with a fork to allow steam to escape during roasting. Place the sweet potatoes on the prepared baking sheet and roast them in the oven for 40 to 50 minutes, or until they become fork tender, indicating they are fully cooked.
- Prepare BBQ Chicken Mixture: While the sweet potatoes roast, combine the shredded rotisserie chicken with the BBQ sauce in a medium-sized bowl. Stir the mixture thoroughly until all the chicken is evenly coated with the BBQ sauce, ensuring every bite will be flavorful.
- Stuff Sweet Potatoes: Once the sweet potatoes are roasted and tender, carefully remove them from the oven. Using a fork and knife, slice each potato open along the top and gently fluff the insides with the fork to create a soft bed for the filling. Spoon the BBQ chicken mixture evenly into each sweet potato, making sure not to overfill.
- Add Cheese and Broil: Sprinkle the shredded Monterey Jack cheese evenly over the stuffed sweet potatoes. Place them under the oven broiler set to high for 2 to 3 minutes until the cheese melts and becomes lightly browned and bubbly. Watch closely to avoid burning.
- Top and Serve: Remove the sweet potatoes from the oven. Add your desired toppings such as corn salsa, pickled red onions, chopped avocado, and fresh cilantro leaves. Serve immediately for the best taste and texture.
Notes
- You can substitute Monterey Jack cheese with cheddar or your preferred melting cheese.
- For a spicier kick, add a dash of hot sauce to the BBQ chicken mixture.
- Leftover stuffed potatoes can be refrigerated for up to 3 days and reheated in the oven.
- Pickled red onions can be made easily by soaking sliced red onions in vinegar with a pinch of salt and sugar.
- If rotisserie chicken is unavailable, cooked shredded chicken breast or thighs work well.
