I’ve got to tell you, this BBQ Chicken Stuffed Sweet Potatoes Recipe is one of those meals that feels like a total hug on a plate. It’s smoky, creamy, and packed with flavor, making it perfect for busy weeknights or when you want something comforting but still a little special. I love how simple the ingredients are, yet the result feels like you’ve been cooking all day.

Whenever I’m craving a dish that’s both filling and zesty, these stuffed sweet potatoes really hit the spot. Plus, the sweet potatoes add this lovely, natural sweetness that balances the tangy BBQ chicken perfectly. It’s a recipe you’ll want to save for those moments when you want dinner to be easy but not boring.

🤍

Why This Recipe Works

Balanced Flavors: The natural sweetness of the sweet potatoes pairs beautifully with the tangy, smoky BBQ chicken filling.
Simple Ingredients: Uses pantry staples and easy-to-find items, making it perfectly accessible for home cooks.
Make-Ahead Friendly: You can prep potatoes and chicken in advance, saving precious time on busy days.
Customizable Comfort: Easily tailored with your favorite toppings and variations to suit any taste or dietary need.

The image shows eight pieces of sweet potato halves arranged on parchment paper over a white marbled surface. Each sweet potato half has three layers: the base is the orange and slightly crisp sweet potato skin, the middle layer is a textured, shredded mixture of a lighter orange and beige color, likely a filling, and the top layer is a drizzle of thick brown sauce with small green bits sprinkled over it, possibly chopped green onions. The sweet potatoes are spaced evenly with some sauce drops around them, creating a colorful and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Let’s talk about the ingredients because knowing why they work together makes cooking a breeze. Sweet potatoes are the star, offering a creamy base that holds the flavorful chicken mixture. The BBQ sauce and mayo combine to add smoky sweetness and creaminess, while the onion brings a little bite and freshness.

Sweet potatoes: Choose medium-sized and similar in size so they cook evenly and are easy to handle for stuffing.
Avocado oil: A neutral oil with a high smoke point; perfect for sautéing onions without overpowering flavors.
Red onion: Adds a mild sweetness and crunch that complements the creamy chicken filling.
Shredded chicken: Using cooked, tender chicken makes the prep quick and ensures the filling has great texture.
BBQ sauce: The smoky, tangy flavor pulls the dish together—feel free to use your favorite brand or homemade sauce.
Mayo: Adds creaminess and binds everything together; half mayo helps keep it lighter.
Salt and pepper: Simple seasonings but essential for enhancing every ingredient.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing up the toppings or swapping in different sauces here and there. This BBQ Chicken Stuffed Sweet Potatoes Recipe is flexible enough that you can make it as mild or as bold as you like, and it’s a great blank canvas for adding your own spin.

Variation: I sometimes add a handful of black beans or corn to the chicken filling for a heartier twist—it’s like a mini BBQ bowl inside a sweet potato!
Heat level: If you prefer a little kick, toss in some diced jalapeño or a splash of hot sauce to the mix.
Dairy-free swap: Use vegan mayo or Greek yogurt instead of regular mayo for a lighter, tangy flavor.
Make it vegetarian: Swap chicken for shredded jackfruit or chickpeas with BBQ sauce for an equally tasty plant-based version.

Step-by-Step: How I Make BBQ Chicken Stuffed Sweet Potatoes Recipe

Step 1: Roast Those Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Give those sweet potatoes a good rinse, then poke them with a fork to let the steam escape while baking. I like to lay them on a parchment-lined baking sheet so cleanup is easy, then pop them in the oven for about 50 minutes. You’ll know they’re done when a knife slides in easily and the skins start to wrinkle a bit—that’s your cue they’re soft and ready.

Step 2: Sauté Your Onions for Sweetness

With about 5 minutes left on your potatoes, heat a skillet over medium-low and add the avocado oil. When it’s shimmering but not smoking (about 30 seconds), toss in the diced red onion with a pinch of salt and pepper. Stir occasionally for 3 to 4 minutes until they’re soft and just starting to caramelize. This step brings out a lovely mellow sweetness that cuts through the BBQ tang in the filling.

Step 3: Make the Chicken Mixture

Once your sweet potatoes are tender, carefully slice each one lengthwise and scoop out most of the flesh, leaving about a thin layer along the skin so they keep their shape. Toss that sweet potato flesh into a bowl along with the sautéed onions, shredded chicken, half a cup of BBQ sauce, and a third of a cup of mayo. Mix everything well, seasoning with salt and pepper to taste. This blended filling is creamy with just the right smoky BBQ punch.

Step 4: Stuff and Bake Again

Fill your halved sweet potato skins with the chicken mixture, distributing it evenly. Lower the oven temperature to 350°F (175°C) and bake the stuffed potatoes for another 20 to 25 minutes, until everything is heated through and slightly golden on top. Meanwhile, mix the remaining tablespoon of BBQ sauce with a half tablespoon of mayo for a drizzle that adds an extra creamy tang.

Step 5: Serve with Flair

When your stuffed sweet potatoes come out of the oven, drizzle the BBQ-mayo blend over each one for that little extra wow-factor. Add any fresh toppings you love and dig in!

💡

Tips from My Kitchen

Don’t Overstuff: Leaving a thin layer of sweet potato flesh in the skins helps prevent them from cracking or falling apart.
Use Leftover Chicken: I often use shredded rotisserie chicken here to save even more time.
Adjust BBQ Sauce: Taste the filling before stuffing and add more BBQ sauce if you want it saucier or more tangy.
Bake on Parchment: This keeps cleanup simple and helps the sweet potatoes crisp up a bit on the bottom.

How to Serve BBQ Chicken Stuffed Sweet Potatoes Recipe

The image shows eight slices of roasted sweet potato arranged on crinkled parchment paper over a white marbled surface. Each sweet potato slice is topped with a thick layer of shredded chicken mixed with small bits of red onion, giving the topping a textured and slightly chunky look. The chicken topping has a light orange color with some darker spots, hinting at seasoning and cooking. The sweet potato flesh beneath is a deep orange, visible around the edges of the topping. The slices vary in shape but are all roughly oval and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these with freshly chopped parsley and green onions for a pop of color and freshness. Avocado slices add creaminess, and if I’m feeling indulgent, I drizzle a bit more BBQ sauce on top after baking. A sprinkle of cheddar or pepper jack cheese is also amazing if you want a melty twist.

Side Dishes

This BBQ Chicken Stuffed Sweet Potatoes Recipe pairs beautifully with a crisp green salad or some roasted veggies for a balanced meal. Sometimes I serve it with simple steamed broccoli or a tangy coleslaw to add crunch and brighten up the plate.

Creative Ways to Present

For a fun dinner party, I like to set up a “stuff your sweet potato” bar where guests can add different toppings like jalapeños, shredded cheese, or fresh herbs. You can also halve and stuff smaller sweet potatoes for bite-sized appetizers that look impressive but are super easy to eat.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover stuffed sweet potatoes in an airtight container in the fridge. They stay fresh for up to three days, which makes for fantastic next-day lunches or quick dinners. Just be sure to keep the drizzle sauce separate if you haven’t added it yet.

Freezing

I’ve frozen these stuffed potatoes a few times with good results. Wrap each stuffed half tightly in plastic wrap and place them in freezer bags. When you’re ready to eat, thaw overnight in the fridge and reheat—just note the texture softens a bit after freezing but the flavor remains delicious.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15–20 minutes until warmed through. I find the oven keeps the skins nice and slightly crispy compared to microwaving, which can make them a bit soggy.

FAQs

Can I make this BBQ Chicken Stuffed Sweet Potatoes Recipe vegetarian?

Absolutely! Just swap out the shredded chicken for shredded jackfruit, beans, or even lentils tossed in BBQ sauce for a delicious vegetarian version that keeps all the smoky, tangy flavors.
Can I use canned chicken or rotisserie chicken for this recipe?

Yes! Using pre-cooked rotisserie chicken or canned chicken saves time and works perfectly. Just make sure to shred it well before mixing into the filling.
How do I know when the sweet potatoes are done baking?

They’re done when a fork or knife slides easily into the thickest part of the potato without resistance. The skin may look a bit wrinkled, and the potatoes will feel soft to the touch.
Can I prepare this recipe ahead of time?

Yes! You can bake the sweet potatoes and make the shredded chicken a day or two in advance, then assemble and bake the stuffed potatoes when ready to serve.
What if I don’t have avocado oil?

No worries! You can substitute with olive oil, grapeseed oil, or any neutral oil you have on hand for sautéing the onions.

Final Thoughts

This BBQ Chicken Stuffed Sweet Potatoes Recipe has become one of my go-to easy dinners because it’s flavorful, satisfying, and yet surprisingly simple to throw together. Every time I make it, I remember how much I love the combination of sweet, smoky, and creamy all wrapped in that cozy baked potato skin. I truly hope you enjoy making it as much as I do—it’s a recipe you’ll find yourself coming back to again and again!