Dinner

BBQ Chicken Stuffed Sweet Potatoes Recipe

ByRafael Mansero November 7, 2025November 7, 2025

Introduction

BBQ Chicken Stuffed Sweet Potatoes are a flavorful and satisfying meal that combines tender baked sweet potatoes with smoky, tangy barbecue chicken. This easy recipe is perfect for a weeknight dinner or casual gathering, offering a delicious balance of sweet and savory flavors.

A baked sweet potato sits on a white plate with a white marbled surface background, split open to show its bright orange soft interior. The first layer inside the potato is shredded chicken mixed with a reddish-brown sauce. On top of this is a layer of yellow corn mixed with white cheese crumbles and small green herb pieces. The top layer is a heap of thinly sliced pink pickled onions. Some corn and green herbs are scattered on the plate around the potato. The image is bright with sharp close-up details, photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 toppings: quick-pickled red onions, Mexican street corn salad, fresh cilantro finely chopped

Instructions

Step 1: Preheat the oven to 425°F. Use a large fork to poke holes all over the sweet potatoes. Drizzle the potatoes with olive oil and use your hands to rub the oil evenly over each one. Sprinkle each potato with ¼ teaspoon salt.
Step 2: Line a large baking sheet with parchment paper. Arrange the sweet potatoes on the sheet so they are evenly spaced. Cover with a piece of aluminum foil and bake for 45 to 60 minutes, or until a knife easily pierces the thickest portion of the largest potato.
Step 3: While the potatoes bake, warm a large skillet over medium heat. Add the shredded chicken, barbecue sauce, honey, chili powder, and the remaining ½ teaspoon salt. Stir well and cook for 4 to 5 minutes, stirring occasionally, until the chicken is heated through.
Step 4: Serve each baked sweet potato topped with the barbecue chicken mixture. Add optional toppings like Mexican street corn salad, pickled red onions, and fresh cilantro for extra flavor and texture.

Tips & Variations

For a smoky flavor, use smoked paprika in place of chili powder.
Try shredded rotisserie chicken as a shortcut to save time.
Add shredded cheese on top of the chicken before serving for a melty twist.
If you prefer a spicier dish, add a pinch of cayenne pepper or hot sauce to the chicken mixture.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F until heated through, or microwave until hot. Keep optional toppings separate until serving for best freshness.

How to Serve

A baked potato with a rough brown skin sits open on a white plate with a white marbled surface. The potato has an orange mashed sweet potato filling visible inside, topped with a thick layer of reddish barbecue sauce dripping slightly down the side. Above this, there is a chunky layer of yellow corn mixed with green herbs and white crumbled cheese. On top, there is a final layer of thin pink pickled onions. Small bits of corn and herbs are scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can bake the sweet potatoes and prepare the barbecue chicken in advance. Store them separately and assemble just before serving to keep the potatoes from becoming soggy.

What can I use instead of barbecue sauce?

If you don’t have barbecue sauce on hand, you can use a mix of ketchup, honey, and a splash of vinegar as a substitute, or try a tangy tomato-based sauce with your favorite spices.