BBQ Chicken Stuffed Sweet Potatoes (Print Version)
# Ingredients:
→ Base
01 -
5 medium sweet potatoes
02 -
1 tablespoon olive oil
03 -
1 ¾ teaspoons salt, divided
→ Filling
04 -
3 cups shredded cooked chicken
05 -
1 cup barbecue sauce
06 -
1 tablespoon honey
07 -
½ teaspoon chili powder
→ Optional Toppings
08 -
Quick-pickled red onions
09 -
Mexican street corn salad
10 -
Fresh cilantro, finely chopped
# Instructions:
01 -
Preheat the oven to 425°F.
02 -
Poke holes all over sweet potatoes using a large fork. Drizzle potatoes with olive oil. Use your hands to rub the oil evenly over the potatoes and sprinkle each with ¼ teaspoon salt.
03 -
Line a large baking sheet with parchment paper. Arrange potatoes on the baking sheet so they are evenly spaced and cover with aluminum foil. Bake for 45-60 minutes, or until a knife easily pierces the thickest portion of the largest potato.
04 -
Warm a large skillet over medium heat. Add the chicken, barbecue sauce, honey, chili powder, and remaining salt. Mix well and cook for 4-5 minutes, stirring occasionally, until chicken is heated through.
05 -
Split baked sweet potatoes lengthwise and top with barbecue chicken. If using, garnish with Mexican street corn salad, pickled red onions, and fresh cilantro.
# Notes:
01 -
Nutrition facts are calculated without optional toppings.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
03 -
For freezing, allow sweet potatoes to cool completely, then wrap each one tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
04 -
Alternative cooking methods include microwaving, air frying, or using an Instant Pot for the sweet potatoes.