Save The first time I pulled these out of the oven, the cheese was bubbling and the kitchen smelled like a backyard cookout in the middle of winter. I had been meal-prepping on a rainy Sunday and needed something that felt like comfort food but wouldn't leave me sluggish. Sweet potatoes were staring at me from the counter, and I had leftover rotisserie chicken begging to be used. What started as a clean-out-the-fridge experiment became one of those recipes I now make on repeat, especially when I want something hearty that doesn't require a dozen pans or an hour of active cooking.
I made these for a casual Friday night with friends who claimed they didn't like sweet potatoes. By the end of the meal, they were scraping the skins clean and asking for the recipe. There's something about the way the BBQ chicken mingles with the natural sweetness of the potato that just works. It's not fancy, but it feels like you put in more effort than you actually did, which is exactly the kind of magic I need on a weeknight.
Ingredients
- Medium sweet potatoes: Look for ones that are similar in size so they cook evenly, and don't skip the fork pricks or they might explode in the oven (learned that one the messy way).
- Olive oil: This helps the skin crisp up just a little and adds a savory note that balances the sweetness inside.
- Kosher salt: A light sprinkle on the outside before roasting makes all the difference in flavor.
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it's already seasoned and saves you so much time.
- Honey BBQ sauce: Use your favorite brand or make your own, just make sure it's gluten-free if that matters to you.
- Smoked paprika: This adds a subtle smokiness that makes the filling taste like it came off a grill.
- Garlic powder: A little goes a long way in rounding out the savory flavors.
- Shredded cheddar cheese: It melts beautifully and adds richness, but feel free to swap it for pepper jack if you like a kick.
- Green onions: The fresh bite cuts through the richness and adds a pop of color.
- Fresh cilantro: Optional, but it brings a bright, herby finish that I always crave.
Instructions
- Get the oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper so cleanup is a breeze. Trust me, sweet potato drips are sticky.
- Prep the sweet potatoes:
- Rub each one with olive oil, sprinkle with salt, and prick them all over with a fork. This lets steam escape and prevents any surprise potato fireworks.
- Roast until tender:
- Place them on the baking sheet and roast for 40 to 50 minutes, depending on size. They're ready when a fork slides in like butter.
- Make the BBQ chicken filling:
- While the potatoes bake, mix the shredded chicken with honey BBQ sauce, smoked paprika, and garlic powder in a bowl. Stir it well so every bite is coated.
- Create the sweet potato boats:
- Once the potatoes are cool enough to handle, slice each one lengthwise and gently scoop out some of the flesh, leaving about a quarter-inch border. Save that scooped-out potato, don't toss it.
- Combine and stuff:
- Stir the scooped sweet potato into the chicken mixture, then spoon it generously into each potato boat. Top with shredded cheddar cheese.
- Melt the cheese:
- Pop the stuffed potatoes back in the oven for 5 to 7 minutes, just until the cheese is melted and gooey. Keep an eye on them so the cheese doesn't brown too much.
- Garnish and serve:
- Sprinkle with green onions and cilantro if you're using it. Serve hot and watch them disappear.
Save 
Save One night I served these with a simple green salad, and it felt like a full restaurant-quality meal that took almost no effort. My husband, who usually needs a mountain of food to feel satisfied, said one stuffed potato was enough. That's when I knew this recipe was a keeper, it's filling without being heavy, and it hits all the right flavor notes.
How to Store and Reheat
These keep beautifully in the fridge for up to four days in an airtight container. I like to reheat them in the oven at 350°F for about 15 minutes so the skin crisps back up, but the microwave works in a pinch if you're in a hurry. You can also freeze the stuffed potatoes before adding the cheese, then thaw and bake when you need an easy dinner.
Swaps and Variations
If you want to switch things up, try using pulled pork instead of chicken, or go vegetarian with black beans and corn mixed into the BBQ sauce. I've also made these with a ranch-style seasoning instead of BBQ for a totally different vibe. The beauty of this recipe is that it's a formula, once you master the base, you can riff on it however your pantry and mood dictate.
Serving Suggestions
These stuffed sweet potatoes are hearty enough to stand alone, but I love pairing them with a crisp coleslaw or a simple arugula salad with lemon vinaigrette. If you're feeding a crowd, set out extra toppings like sour cream, avocado slices, or hot sauce so everyone can customize their plate.
- Add a dollop of Greek yogurt or sour cream for extra creaminess.
- Serve alongside roasted Brussels sprouts or green beans for a complete plate.
- Drizzle a little extra BBQ sauce on top right before serving for bonus flavor.
Save 
Save This recipe has become my go-to when I want something that feels special but doesn't demand much from me. It's the kind of meal that makes you look forward to dinner, and that's worth everything.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of the meat and mix it with the honey BBQ sauce and seasonings.
- → How do I know when the sweet potatoes are fully cooked?
The sweet potatoes are ready when a fork easily pierces through to the center with little resistance, typically after 40-50 minutes at 400°F.
- → Can I prepare these ahead of time?
Yes, you can roast the sweet potatoes and prepare the chicken filling up to a day in advance. Store separately in the refrigerator, then assemble and bake when ready to serve.
- → What can I substitute for honey BBQ sauce?
You can use regular BBQ sauce mixed with a tablespoon of honey, or try teriyaki sauce, buffalo sauce, or salsa for different flavor profiles.
- → How should I store leftovers?
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes or microwave until warmed through.
- → Can I make this dairy-free?
Absolutely. Simply omit the cheddar cheese or use a plant-based cheese alternative to make this dish dairy-free while keeping all the other delicious flavors.