Honey BBQ Chicken Stuffed Sweet Potatoes (Printable Version)

Roasted sweet potatoes filled with honey BBQ chicken, cheddar cheese, and fresh herbs for a flavorful dinner.

# What You’ll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt

→ Chicken Filling

04 - 2 cups cooked chicken breast, shredded
05 - 1/2 cup honey BBQ sauce, gluten-free
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon garlic powder

→ Toppings

08 - 1 cup shredded cheddar cheese
09 - 1/4 cup thinly sliced green onions
10 - 2 tablespoons chopped fresh cilantro

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Rub each sweet potato with olive oil and sprinkle with kosher salt. Prick potatoes several times with a fork to allow steam to escape.
03 - Place sweet potatoes on prepared baking sheet and roast for 40-50 minutes until fork-tender.
04 - While sweet potatoes roast, combine shredded chicken, honey BBQ sauce, smoked paprika, and garlic powder in a mixing bowl. Stir until well incorporated.
05 - Allow roasted sweet potatoes to cool slightly until manageable. Slice each lengthwise and gently scoop out flesh, leaving approximately 1/4-inch border to maintain structure.
06 - Mix scooped sweet potato flesh into the chicken filling mixture until evenly distributed.
07 - Distribute BBQ chicken mixture evenly among potato boats. Top each with shredded cheddar cheese.
08 - Return stuffed sweet potatoes to oven and bake for 5-7 minutes until cheese is melted and bubbly.
09 - Remove from oven and garnish with green onions and fresh cilantro before serving.

# Additional Tips::

01 -
  • It tastes indulgent but sneaks in a ton of nutrients without any guilt.
  • You can prep the sweet potatoes and chicken ahead, then just stuff and bake when hunger strikes.
  • The honey BBQ sauce gives it that sweet-savory balance that makes everyone at the table happy.
  • It's naturally gluten-free and easy to make dairy-free if you skip or swap the cheese.
02 -
  • Don't skip mixing the scooped sweet potato back into the chicken, it makes the filling creamier and stretches it further.
  • If your sweet potatoes are on the smaller side, start checking them at 35 minutes so they don't overcook and get mushy.
  • Let the potatoes cool for a few minutes before slicing or the hot flesh will stick to your hands and make scooping impossible.
03 -
  • Use a spoon with a sharp edge to scoop out the sweet potato flesh cleanly without tearing the skin.
  • If you like a crispier cheese topping, broil the stuffed potatoes for the last minute or two instead of just baking.
  • Toss any leftover filling into a wrap or over rice, it's too good to waste.
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