Ingredients
Scale
- 5 medium sweet potatoes
- 1 tablespoon olive oil
- 1 ¾ teaspoons salt, divided
- 3 cups shredded cooked chicken
- 1 cup barbecue sauce
- 1 tablespoon honey
- ½ teaspoon chili powder
- Optional: Quick-pickled red onions
- Optional: Mexican street corn salad
- Optional: Fresh cilantro, finely chopped
Instructions
- Preheat the oven to 425°F.
- Poke holes all over sweet potatoes using a large fork. Drizzle with olive oil and sprinkle ¼ teaspoon salt on each.
- Line a baking sheet with parchment paper, arrange potatoes evenly, cover with foil, and bake 45-60 minutes until tender.
- In a skillet over medium heat, add chicken, barbecue sauce, honey, ½ teaspoon chili powder, and ½ teaspoon salt. Cook 4-5 minutes until heated through.
- Serve baked sweet potatoes topped with BBQ chicken, and, if using, Mexican street corn salad, pickled red onions, and cilantro.
Notes
- Nutrition facts are calculated without optional toppings.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze cooled sweet potatoes wrapped in plastic wrap for up to 3 months.
- Alternate cooking methods: microwave, air fryer, or Instant Pot.
- Mexican Street Corn Salad and Quick-Pickled Red Onions recipes can be found online.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 471
- Sugar: 32 g
- Sodium: 1594 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 4 g
- Carbohydrates: 72 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 63 mg