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Jump to RecipeThese BBQ chicken stuffed sweet potatoes are a cozy, healthy dinner that everyone can customize. Sweet potatoes are baked until soft and caramelized, then split open and piled high with tender shredded chicken tossed in smoky barbecue sauce. A sprinkle of red onion and fresh cilantro adds crunch and brightness. It is a balanced meal of lean protein and complex carbs, naturally gluten free and perfect for meal prep.
The chicken simmers in broth right in the skillet, so it stays juicy and shreds in seconds. While the potatoes bake, dinner mostly takes care of itself. Serve these with a crisp side like my garlicky enoki mushrooms or a simple green salad. If you love easy BBQ dinners, also try my honey BBQ chicken bites.
Why You Will Love These Stuffed Sweet Potatoes
- Healthy and filling. Lean chicken, fiber rich sweet potatoes and fresh toppings.
- Easy to make. Minimal prep and simple cooking steps.
- Family friendly. Everyone can add their own toppings.
- Meal prep ready. Bake the potatoes and cook the chicken ahead, then assemble in minutes.
- Naturally gluten free. Just use a gluten free BBQ sauce.
Ingredients You Will Need
These are simple ingredients you probably already have. Exact amounts are in the recipe card below.
- Sweet potatoes: choose medium potatoes of similar size so they bake evenly.
- Chicken breasts: three medium breasts give plenty of shredded chicken for four potatoes.
- Avocado oil or olive oil: for searing the chicken.
- Chicken broth: the chicken simmers in broth, which keeps it juicy and easy to shred.
- BBQ sauce: use your favorite store bought sauce or a homemade one. Smoky, sweet or tangy all work.
- Red onion: thinly sliced for a sharp, fresh crunch.
- Fresh cilantro: for color and brightness.
- Salt and pepper: to season the chicken.
How to Make BBQ Chicken Stuffed Sweet Potatoes
1. Bake the sweet potatoes
Preheat the oven to 400°F. Scrub the sweet potatoes and place them on a parchment lined sheet pan. Poke each potato 5 to 6 times with a fork so steam can escape. Bake for about 60 minutes, or until a knife slides easily into the center. Larger potatoes may need an extra 10 to 15 minutes. The parchment catches the sugary juices, which caramelize and make cleanup easy.
2. Cook the chicken
While the potatoes bake, heat the oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for about 5 minutes until golden on one side. Flip, pour in the chicken broth, cover and cook for 7 to 10 minutes more, until the chicken reaches 165°F on an instant read thermometer.
3. Shred and sauce the chicken
Transfer the chicken to a cutting board and shred it with two forks. Pour off most of the broth, leaving a couple of tablespoons in the skillet. Return the shredded chicken, add the BBQ sauce and stir over low heat for 2 to 3 minutes until warmed through and coated.
4. Stuff and serve
Slice each baked sweet potato lengthwise and gently push the ends toward the center to open it up. Fluff the flesh with a fork and season with a pinch of salt. Pile the BBQ chicken inside, then top with sliced red onion and chopped cilantro. Add a drizzle of extra BBQ sauce if you like.
Tips for Perfect Stuffed Sweet Potatoes
- Choose similar sized potatoes. They will all be ready at the same time.
- Do not wrap them in foil. Foil steams the potatoes. Baking them uncovered gives caramelized, flavorful skins.
- Test for doneness. The potatoes are ready when they feel soft when squeezed with an oven mitt.
- Keep some broth. A splash of the cooking liquid keeps the shredded chicken moist.
- Warm the sauce. Heating the chicken in the sauce helps it absorb more flavor.
Faster Ways to Cook Sweet Potatoes
Baking gives the best flavor, but you have options when time is short. In the microwave, poke the potatoes, place them on a plate and cook on high for 5 minutes, flip, then cook for another 3 to 5 minutes until soft. For crispier skins, microwave them first, then finish in a 425°F oven for 10 minutes. An Instant Pot is another great shortcut.
Place the potatoes on the trivet with 1 cup of water and pressure cook on high for 15 to 20 minutes depending on size, then allow a 10 minute natural release. You can also bake a big batch on the weekend and keep them in the fridge for quick dinners all week.
Shortcut BBQ Chicken Options
If you want dinner even faster, you do not have to cook the chicken from scratch. Shredded rotisserie chicken tossed with BBQ sauce works perfectly and takes just five minutes to warm. Leftover grilled or baked chicken is another easy option. For a hands off version, place the chicken breasts in a slow cooker with the broth and cook on low for 4 hours, then shred and stir in the sauce. Pulled chicken from the slow cooker is extra tender and makes enough for sandwiches and salads later in the week.
Topping Ideas
- Creamy: a dollop of Greek yogurt, sour cream or ranch dressing.
- Cheesy: shredded cheddar or smoked gouda melted on top under the broiler.
- Crunchy: pickled red onions, coleslaw or crispy fried onions.
- Fresh: sliced green onions, diced avocado or corn salsa.
- Spicy: sliced jalapeños or a drizzle of hot sauce.
Are BBQ Chicken Sweet Potatoes Healthy?
Yes, these make a well balanced meal. Sweet potatoes are rich in fiber, vitamin A and potassium, and they provide slow digesting carbohydrates that keep you full. Chicken breast adds lean protein to help you stay satisfied. The main thing to watch is the BBQ sauce, since some brands are high in sugar and sodium. Look for a lower sugar sauce or use a little less, and load up on fresh toppings like onions, cilantro and greens for extra nutrients.
How to Pick and Store Sweet Potatoes
Look for sweet potatoes that feel heavy for their size, with smooth, firm skin and no soft spots, cracks or sprouts. Orange fleshed varieties such as Garnet and Jewel are the sweetest and most moist, which makes them ideal for stuffing. Try to choose potatoes that are similar in size and shape, about 8 to 10 ounces each, so they finish baking together.
Store sweet potatoes in a cool, dark, well ventilated spot, such as a pantry basket, rather than the refrigerator. Cold temperatures can give them a hard center and an off flavor. Stored properly, they keep for two to three weeks. Scrub them well just before baking, since you will want to eat the flavorful, caramelized skin.
Set Up a Stuffed Sweet Potato Bar
These potatoes are perfect for feeding a crowd or a family with different tastes. Bake the potatoes and keep them warm in a low oven, then set the BBQ chicken in a covered dish on the table. Add small bowls of toppings such as shredded cheddar, sour cream, pickled onions, sliced jalapeños, corn salsa, avocado, green onions and extra BBQ sauce. Everyone can build a potato just the way they like it.
It is an easy, relaxed way to host game day, a birthday dinner or a casual weekend meal, and there is very little last minute cooking.
What to Serve With Them
Stuffed sweet potatoes are a complete meal on their own, but a light side makes dinner even better. Try a crunchy coleslaw, a green salad with a tangy vinaigrette, roasted broccoli or grilled corn. For a fun BBQ night, serve them with my slow cooker southwest chicken or a simple cucumber tomato salad.
Meal Prep and Storage
- Refrigerator: store the potatoes and BBQ chicken separately in glass meal prep containers for up to 4 days.
- Freezer: the BBQ chicken freezes well for up to 3 months. Baked sweet potatoes can be frozen, but their texture softens.
- Reheating: microwave the potatoes and chicken until hot, or reheat in a 350°F oven for 15 to 20 minutes. Add toppings after reheating.
Common Mistakes to Avoid
- Underbaking the potatoes. Firm centers are hard to stuff. Bake until completely soft.
- Skipping the fork pokes. Steam needs a way to escape.
- Drying out the chicken. Cover the skillet while it simmers and pull it at 165°F.
- Adding cold toppings too early. Add fresh toppings just before serving.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Shred it, toss it with BBQ sauce and warm it for a few minutes on the stove.
How long do sweet potatoes take to bake?
About 45 to 60 minutes at 400°F for medium potatoes, depending on size.
Can I make these ahead?
Yes. Bake the potatoes and cook the chicken up to 4 days ahead. Reheat and assemble before serving.
Are BBQ chicken stuffed sweet potatoes gluten free?
Yes, as long as your BBQ sauce and broth are labeled gluten free.
Can I use chicken thighs?
Yes. Boneless thighs are juicy and flavorful. Cook them to 165°F, then shred.
Can I use regular potatoes?
Yes. Russet potatoes work well, though they take a little longer and have a milder flavor.
Final Thoughts
BBQ chicken stuffed sweet potatoes are a simple way to put a hearty, healthy and fun dinner on the table. Soft, caramelized sweet potatoes, smoky pulled chicken and fresh toppings make every bite satisfying. Make them for a weeknight dinner, prep them for lunches or set up a topping bar and let everyone build their own.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Carbohydrates | 52 g |
| Fat | 9 g |
| Saturated Fat | 1 g |
| Fiber | 6 g |
| Sugar | 24 g |
| Sodium | 780 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
BBQ Chicken Stuffed Sweet Potatoes
Ingredients
Method
- Preheat the oven to 400°F. Poke the sweet potatoes 5 to 6 times, place on a parchment lined sheet pan and bake for 60 minutes until tender.
- Heat the oil in a skillet over medium heat. Season the chicken and cook 5 minutes on one side.
- Flip, add the broth, cover and cook 7 to 10 minutes until 165°F.
- Shred the chicken, return to the skillet with a little broth, add the BBQ sauce and warm 2 to 3 minutes.
- Split the potatoes, fluff the flesh, fill with BBQ chicken and top with red onion and cilantro.
