Description
These BBQ Chicken Stuffed Sweet Potatoes are a hearty and flavorful dish combining tender baked sweet potatoes with a savory mixture of shredded chicken, red onion, and tangy BBQ sauce. Perfect for a satisfying main course, this recipe offers a delightful balance of sweet and smoky flavors with creamy mayo and optional fresh toppings for added zest.
Ingredients
Units
Scale
Vegetables and Protein
- 4 medium sweet potatoes (38 ounces)
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw then cooked)
Sauces and Oils
- 1/2 tablespoon avocado oil
- 1/2 cup BBQ sauce
- 1 tablespoon BBQ sauce (divided)
- 1/3 cup mayo
- 1/2 tablespoon mayo (divided)
Seasonings and Optional Toppings
- Salt and pepper, to taste
- Optional toppings: parsley, green onion, avocado, additional BBQ sauce
Instructions
- Prep the sweet potatoes. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse the sweet potatoes and poke each with a fork several times. Place them on the baking sheet and bake for about 50 minutes or until soft when pierced with a fork.
- Prepare the chicken mixture. When the sweet potatoes have about 5 minutes left to bake, heat a small skillet over medium-low heat. Add the avocado oil and heat for about 30 seconds. Add the diced red onion along with salt and pepper to taste and sauté for 3-4 minutes until softened, stirring occasionally. Transfer the cooked onions to a medium-sized bowl and set aside.
- Scoop out sweet potato flesh. When the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and carefully scoop out most of the flesh into the bowl with the onions, leaving a thin layer inside the skins to maintain their shape.
- Mix the filling. Add the shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo to the bowl with sweet potato flesh and onions. Mix thoroughly until well combined. Season with additional salt and pepper to taste.
- Stuff the sweet potatoes and bake again. Evenly distribute the chicken mixture back into each sweet potato skin. Reduce the oven temperature to 350 degrees Fahrenheit and bake the stuffed potatoes for an additional 20-25 minutes until heated through.
- Prepare the drizzle. While the stuffed sweet potatoes bake, combine the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo in a small bowl. Stir until smooth.
- Serve and garnish. Remove the stuffed sweet potatoes from the oven and evenly drizzle the BBQ-mayo mixture over them. 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 shredded chicken a few days in advance and store them in the refrigerator until ready to assemble.
- You can substitute avocado oil with olive oil or another neutral oil if preferred.
- Use your favorite BBQ sauce variety for personalized flavor choices, such as spicy or smoky.
- For a creamier texture, you can add more mayo or a dollop of sour cream to the filling.
- This recipe can be adapted for gluten-free diets by ensuring your BBQ sauce and mayo are certified gluten-free.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
