Description
These BBQ Chicken Stuffed Sweet Potatoes are a delicious and hearty meal combining tender baked sweet potatoes with a savory mixture of shredded chicken, sautéed red onions, and tangy BBQ sauce. Perfectly baked and topped with a creamy mayo-BBQ drizzle and optional fresh toppings, this recipe is a flavorful and satisfying dish ideal for dinner or lunch.
Ingredients
Units
Scale
Potatoes
- 4 medium sweet potatoes (38 ounces)
- 1/2 tablespoon avocado oil
Filling
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw, then cooked)
- 1/2 cup BBQ sauce
- 1/3 cup mayo
- salt and pepper, to taste
Additional
- 1 tablespoon BBQ sauce (for drizzle)
- 1/2 tablespoon mayo (for drizzle)
- optional toppings: parsley, green onion, avocado, additional BBQ sauce
Instructions
- Prep the Potatoes: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse the sweet potatoes and poke them several times with a fork. Place the sweet potatoes on the baking sheet and bake for about 50 minutes until soft.
- Prepare the Chicken Mixture: When the sweet potatoes have about 5 minutes left to bake, heat a small skillet over medium-low heat. Add avocado oil and let it heat for about 30 seconds. Add diced red onion along with salt and pepper to taste, then sauté for 3-4 minutes until softened, stirring occasionally. Transfer the onions to a medium-sized bowl and set aside.
- Scoop the Potatoes: Once sweet potatoes are cooked, remove them from the oven and cut each in half lengthwise. Carefully scoop out most of the flesh into the bowl with the onions, leaving a thin layer inside the skins to maintain their shape.
- Mix the Filling: To the bowl with sweet potato flesh and onions, add shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo. Mix well until combined. Season with additional salt and pepper to taste.
- Stuff and Bake: Evenly distribute the chicken and potato mixture back into the sweet potato skins. Reduce oven temperature to 350 degrees Fahrenheit, place the stuffed potatoes on the baking sheet, and bake for 20-25 minutes until heated through.
- Make the Drizzle and Serve: While the stuffed potatoes bake, combine the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo in a small bowl. Once potatoes are done, drizzle this mixture over each stuffed potato. Top with optional parsley, green onions, avocado, or additional BBQ sauce if desired. Serve warm and enjoy!
Notes
- To save time, bake the sweet potatoes and prepare the shredded chicken a few days in advance and store them separately in the fridge until ready to use.
- Use leftover rotisserie chicken as a convenient shortcut for shredded chicken.
- You can substitute mayo with a vegan mayonnaise for a dairy-free option.
- Adjust the amount of BBQ sauce to your preferred taste; add more for extra tanginess.
- Optional toppings like avocado add creaminess and fresh flavor to balance the BBQ sauce.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
