Ingredients
Scale
- 4 medium to large sweet potatoes
- 2 cups cooked shredded chicken (rotisserie works great)
- 1/2 to 3/4 cup BBQ sauce (adjust to taste)
- 1 tablespoon olive oil
- Salt and pepper
- Optional Toppings:
- Shredded cheddar or mozzarella cheese
- Thinly sliced red onion
- Fresh cilantro or parsley
- Greek yogurt or sour cream
- Avocado slices or guacamole
- Sliced green onions
Instructions
- Preheat your oven to 400°F (200°C).
- Wash, dry, and pierce the sweet potatoes with a fork. Rub lightly with olive oil and season with salt.
- Bake on a rack or baking sheet for 40–50 minutes until tender.
- Warm shredded chicken in a skillet over medium heat, then mix in BBQ sauce until fully coated and heated through.
- Slice open the sweet potatoes and fluff the insides with a fork.
- Stuff generously with the BBQ chicken mixture.
- Add desired toppings. If using cheese, return to the oven for 5 minutes to melt.
- Serve warm.
Notes
- Rotisserie chicken makes this recipe faster and easier.
- Adjust BBQ sauce depending on how saucy you like it.
- Great for meal prep — store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 425
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg