BBQ Chicken Stuffed Sweet Potatoes Recipe

I absolutely love this BBQ Chicken Stuffed Sweet Potatoes Recipe because it’s one of those dishes that hits every comfort food note – sweet, smoky, and savory all in one cozy package. When I first tried it, I was amazed at how the naturally sweet roasted sweet potatoes paired perfectly with that tangy, smoky BBQ chicken topping. It’s the kind of meal that feels both indulgent and wholesome, making it perfect for a weeknight dinner or even a casual weekend gathering.

You’ll find that this BBQ Chicken Stuffed Sweet Potatoes Recipe is super adaptable and unexpectedly easy to pull together, especially if you start with a rotisserie chicken like I do sometimes. I love recipes that don’t require a million steps or fancy ingredients but still deliver awesome flavor—and this one definitely checks those boxes. Plus, it’s a great way to sneak some veggies and protein onto the table in a way that even picky eaters tend to enjoy!

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Ingredients You’ll Need

Each ingredient plays a special role in this BBQ Chicken Stuffed Sweet Potatoes Recipe, creating a perfect harmony of flavors. When shopping, look for sweet potatoes that are firm and even in size for consistent cooking, and pick a BBQ sauce that suits your taste—whether smoky, spicy, or sweet.

• Sweet potatoes: Choose large, firm ones; they’re easier to roast and scoop out nicely.
• Maple syrup: Adds natural sweetness and caramel notes that enhance the potatoes.
• Kosher salt: Brings out the flavors without overpowering them.
• Paprika: Gives a subtle smoky undertone; smoked paprika works beautifully if you have it.
• Garlic powder: For that savory depth we don’t want to miss.
• Cumin: Adds earthiness and warmth to the mix.
• Cinnamon: A little surprise that complements the sweet potatoes wonderfully.
• Cayenne pepper: Just enough to add a gentle kick without making it fiery.
• Dried thyme: A subtle herbaceous touch.
• Cooked chicken breast: Rotisserie chicken is my go-to shortcut here for ease and flavor.
• Barbecue sauce: Choose a quality sauce you love, preferably lower sugar for balance.
• Red onion: Adds crispness and a mild sharp bite.
• Scallions: Fresh and bright garnish to finish off the dish.

Variations

I love how forgiving this BBQ Chicken Stuffed Sweet Potatoes Recipe is, so feel free to make it your own! Whether you need a dairy-free option or want to add some heat, this recipe is easy to tweak while still tasting amazing.

• Add Cheese: I sometimes sprinkle shredded cheddar or Monterey Jack on top before baking for a melty, cheesy finish that my family adores.
• Spice It Up: Toss in some chopped jalapeños or chipotle powder if you like an extra smoky, spicy kick.
• Make It Vegetarian: Swap the chicken for black beans or roasted chickpeas for a hearty plant-based twist.
• Herb Swap: Use fresh cilantro or parsley instead of thyme for a brighter flavor profile.

How to Make BBQ Chicken Stuffed Sweet Potatoes Recipe

Step 1: Roast Your Sweet Potatoes to Perfection

Start by preheating your oven to 400°F. Place the sweet potatoes directly on the oven rack—no need to wrap them in foil, which helps the skin get a bit crisp. Roast for 45 minutes to 1 hour, depending on size, until they are soft when pierced with a fork. This roasting brings out their natural sweetness and makes scooping out the insides a breeze.

Step 2: Mix the Sweet Potato Filling

Once roasted, carefully cut the sweet potatoes in half lengthwise and scoop out the flesh into a bowl, leaving the skins intact. To the sweet potato, add maple syrup, kosher salt, paprika, garlic powder, cumin, cinnamon, cayenne pepper, and dried thyme. Stir until everything is combined and the spices are evenly distributed. This mixture is where the magic happens—making each bite full of bold, balanced flavors.

Step 3: Assemble and Prepare the Chicken Topping

Next, shred your cooked chicken breast using two forks or your hands. In a separate bowl, mix the shredded chicken with diced red onion and barbecue sauce until everything is well coated. Using pre-cooked rotisserie chicken really cuts down your prep time here, and the BBQ sauce adds that finger-licking good flavor we all crave.

Step 4: Stuff, Top, and Bake

Return the sweet potato mixture back into the reserved skins, packing it in snugly. Place the filled sweet potatoes in a baking dish, then top each with the BBQ chicken mixture. Bake everything at 400°F for 10-15 minutes until heated through and the chicken topping has a slight golden edge. If you like, drizzle a little extra barbecue sauce on top just before serving for an irresistible finish.

How to Serve BBQ Chicken Stuffed Sweet Potatoes Recipe

Garnishes

For garnishes, I always reach for fresh chopped scallions because they add a lovely crunch and a mild oniony freshness that cuts through the rich BBQ flavors. A sprinkle of chopped cilantro or a dollop of sour cream (or Greek yogurt) is another great option that adds creaminess and a bright pop.

Side Dishes

I like pairing this with simple sides like a crisp green salad or roasted vegetables to keep the meal balanced and fresh. Coleslaw or corn on the cob also complement the BBQ vibes beautifully, rounding out the flavors and textures on the plate.

Creative Ways to Present

For special occasions, I’ve served these stuffed sweet potatoes on a big platter garnished with colorful bell peppers and plenty of fresh herbs, turning it into a gorgeous centerpiece. You could also cut them into smaller halves for a fun appetizer or party finger food version—just reduce the bake time accordingly.

Make Ahead and Storage

Storing Leftovers

I store leftover BBQ Chicken Stuffed Sweet Potatoes in an airtight container in the fridge for up to 3 days. Keeping the chicken topping separate from the potato filling helps retain texture and freshness longer, but I usually don’t mind them together for convenience.

Freezing

I’ve frozen stuffed sweet potatoes by wrapping each one tightly in foil and placing in a freezer bag. When I’m ready to enjoy, I thaw them overnight in the fridge and reheat gently in the oven. While the texture is slightly softer after freezing, the flavors hold up wonderfully.

Reheating

To reheat, I prefer placing the sweet potatoes in a 350°F oven for about 15-20 minutes until warmed through, which helps keep the skin a bit crisp. Avoid microwaving if you want to preserve texture, but it works fine for a quick meal.

FAQs

Final Thoughts

This BBQ Chicken Stuffed Sweet Potatoes Recipe is one I keep coming back to because it’s reliable, delicious, and genuinely satisfying. I love sharing it with friends because it feels like a warm hug on a plate, and it’s so simple to make in your own kitchen. Give this one a try—you might be surprised at how much this humble combo can brighten up your dinner rotation!

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