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BBQ Chicken Stuffed Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes combine tender baked sweet potatoes with saucy shredded chicken.The chicken is flavored with barbecue sauce, honey, and chili powder.Add pickled onions, corn, or cilantro for an easy customizable dinner.
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Prep Time 10 minutes
Course Main Course
Cuisine American

Ingredients
  

For the sweet potatoes:

  • 5 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 1/4 teaspoons salt

For the BBQ chicken:

  • 3 cups cooked halal chicken shredded
  • 1 cup halal-friendly barbecue sauce
  • 1 tablespoon honey
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

Optional toppings:

  • Quick-pickled red onions
  • Mexican-style street corn salad
  • Fresh cilantro finely chopped

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • Scrub the sweet potatoes well and dry them. Use a fork to poke several holes over the surface of each potato.
  • Drizzle the potatoes with olive oil and rub it evenly over the skins. Sprinkle each potato with approximately 1/4 teaspoon salt.
  • Arrange the potatoes on the prepared baking sheet, leaving space between them. Cover loosely with aluminum foil.
  • Bake for 45–60 minutes, depending on their size. The sweet potatoes are ready when a knife slides easily into the thickest part.
  • While the potatoes finish baking, heat a large skillet over medium heat.
  • Add the shredded chicken, barbecue sauce, honey, chili powder, and remaining 1/2 teaspoon salt. Stir until the chicken is evenly coated.
  • Cook for 4–5 minutes, stirring occasionally, until the barbecue chicken is thoroughly heated and the sauce coats the chicken.
  • Carefully cut each baked sweet potato lengthwise without slicing completely through the bottom. Gently open the potato and fluff the inside with a fork.
  • Divide the warm chicken mixture among the potatoes to make the BBQ Chicken Stuffed Sweet Potatoes.
  • Finish with pickled red onions, corn salad, chopped cilantro, or your favorite toppings and serve warm.

Notes

For a quick shortcut, bake the sweet potatoes ahead of time and refrigerate them until needed. Reheat before filling with the freshly warmed barbecue chicken.
Pickled red onions are particularly good here because their acidity balances the sweetness of the potatoes and barbecue sauce.
You can also top the potatoes with avocado, sliced green onions, shredded cheese, jalapeños, corn, or a spoonful of plain Greek yogurt.
For a simple side dish, pair these BBQ chicken sweet potatoes with coleslaw, green salad, roasted broccoli, or grilled corn.