BBQ Chicken Stuffed Sweet Potatoes Recipe

I absolutely love sharing this BBQ Chicken Stuffed Sweet Potatoes Recipe with friends because it’s one of those meals that’s both comforting and packed with flavor. The sweetness of the potatoes pairs perfectly with the tangy, smoky BBQ chicken filling, making it a total crowd-pleaser any night of the week. If you’re someone who enjoys hearty meals without the fuss, this recipe hits that sweet spot.

This dish works incredibly well when you want a simple but impressive dinner that feels a bit special. I often whip it up for casual dinners or meal prep because it holds up well for leftovers and keeps well in the fridge. Plus, it’s such a fantastic way to sneak in veggies and protein all in one bite, which is a win for anyone juggling busy schedules.

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Ingredients & Why They Work

The ingredients in this BBQ Chicken Stuffed Sweet Potatoes Recipe all come together to create a dish that’s both satisfying and packed with texture. Each component plays a role — from the tender sweet potatoes that act like natural bowls, to the creamy dressing and the bold BBQ flavors.

• Sweet potatoes: Their natural sweetness and sturdy flesh make the perfect vessel for stuffing.
• Avocado oil: I love this oil for sautéing onions because it has a high smoke point and a mild flavor.
• Red onion: Adds a subtle crunch and sweetness when cooked low and slow.
• Shredded chicken: Provides lean protein and soaks up all the BBQ flavors beautifully.
• BBQ sauce: Use your favorite brand for that tangy, smoky punch—it’s the star of the filling.
• Mayo: Creams up the mixture, adding richness without overpowering.
• Salt and pepper: Essential for rounding out and balancing the flavors.
• Optional toppings: Fresh herbs, diced avocado, or extra BBQ sauce for that final fresh hit.

Make It Your Way

One of the best things about this BBQ Chicken Stuffed Sweet Potatoes Recipe is how easy it is to put your own spin on it. I like to play around with different BBQ sauces — sometimes smoky chipotle, other times a sweeter Kansas City style. Don’t be shy to add your favorite mix-ins or toppings.

• Variation: When I want something lighter, I swap the mayo for Greek yogurt. It still adds creaminess but gives it a tangy twist and less fat.
• Vegetarian option: Use black beans or shredded jackfruit instead of chicken, then load up with veggies and the same BBQ magic.
• Spice it up: Add a dash of cayenne or hot sauce to the chicken mix for a nice kick — I’ve found it totally transforms the flavor profile.

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

Step 1: Roast the Sweet Potatoes to Perfection

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Rinse the sweet potatoes and poke them several times all around with a fork—this helps steam escape and ensures even cooking. Pop them on the sheet and roast for about 50 minutes. You’ll know they’re done when they’re soft and can be easily pierced with a fork. I always check at the 45-minute mark just in case my oven runs hot or cool.

Step 2: Sauté the Onions and Prep the Chicken Mix

About 5 minutes before the potatoes are done, heat a small skillet over medium-low heat with the avocado oil. Toss in the diced red onions, season with salt and pepper, and cook gently for 3-4 minutes until they soften and mellow out. Then, transfer them to a medium bowl. Next, add your shredded cooked chicken, half a cup of BBQ sauce, and a third of a cup of mayo. Stir everything until the mixture feels creamy and delicious—taste and add more salt and pepper if needed.

Step 3: Hollow Out the Sweet Potatoes and Stuff ’em Up

When your sweet potatoes are cool enough to handle, slice each one in half lengthwise. Using a spoon, scoop out most of the flesh, but leave a thin layer inside so the skin keeps its shape—this little trick stops them from breaking apart in the oven. Add the scooped potato flesh to your chicken mixture bowl and combine well to add creaminess and bulk.

Step 4: Bake and Finish the Stuffed Sweet Potatoes

Fill each sweet potato skin evenly with the chicken mixture, then place them back on the baking sheet. Lower your oven temperature to 350°F and bake for another 20-25 minutes, until the filling is heated through and bubbling slightly. While they bake, mix the remaining BBQ sauce and mayo together for a drizzle that adds that final creamy BBQ punch. Once out of the oven, drizzle this topping over the potatoes, add any extra garnishes you love, and get ready to dive in!

How to Serve BBQ Chicken Stuffed Sweet Potatoes Recipe

Garnishes

I usually keep garnishes simple but fresh — a sprinkle of chopped parsley or sliced green onions adds a lovely pop of color and freshness. Sometimes I add diced avocado for creaminess and a subtle, buttery flavor that cuts through the BBQ tang nicely. If you love a little extra zing, drizzle on a bit more BBQ sauce or even a splash of hot sauce for a personal kick.

Side Dishes

This recipe stands beautifully on its own, but I like pairing it with a simple green salad or steamed broccoli for some extra greens. Cornbread or a side of coleslaw also complements it well if you want a bit of Southern comfort vibes on the side. When I want to keep things light, grilled veggies make a colorful and healthy contrast.

Creative Ways to Present

For a fun party idea, I’ve served these stuffed sweet potatoes halved and arranged on a large platter with all the toppings on the side — so guests can customize their own. Another favorite is to scoop the filling into mini sweet potato boats for bite-sized appetizers. They also make a great addition to a BBQ spread or potluck table, guaranteed to disappear fast!

Make Ahead and Storage

Storing Leftovers

I find that storing leftover BBQ Chicken Stuffed Sweet Potatoes Recipe in airtight containers in the fridge keeps them fresh for up to 3 days. To prevent sogginess, I usually keep the drizzled BBQ-mayo sauce separate and add it just before serving again. This keeps everything tasting vibrant and fresh.

Freezing

While I haven’t personally frozen the fully stuffed potatoes, I have frozen the chicken mixture successfully. You can thaw it overnight in the fridge before stuffing and baking your potatoes. If you want to freeze the whole dish, it’s best to cool it completely first and seal tightly, but expect some changes in texture.

Reheating

When reheating, I cover the stuffed potatoes loosely with foil and warm them at a lower oven temperature (around 325°F) to keep them moist and prevent drying out. Microwaving works fine for a quick fix, but the oven method keeps the skin firmer and the filling nicely heated all the way through.

FAQs

Final Thoughts

I hope you’ll give this BBQ Chicken Stuffed Sweet Potatoes Recipe a try soon — it’s become a staple in my kitchen for good reason. It’s nourishing, full of flavor, and flexible enough to fit whatever mood or ingredients you have on hand. If you’re looking for a cozy dinner that feels a bit special but is still super easy, this recipe is your answer. Enjoy cooking and, most importantly, enjoy every bite!

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