BBQ Chicken Stuffed Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes turn simple ingredients into one seriously satisfying dinner. Each roasted sweet potato has crisp, salty skin and a soft, buttery center. Then comes the smoky barbecue chicken, melted sharp cheddar, and a cool lime crema that pulls everything together.

A little red onion adds crunch, while cilantro and green onions bring fresh color and flavor. The sweet potato naturally balances the tangy barbecue sauce, so every bite feels rich without becoming too heavy.

This easy chicken dinner is perfect for busy weeknights, casual gatherings, or meal prep. Using cooked shredded chicken also keeps the recipe wonderfully simple. Serve each stuffed potato with an extra lime wedge and plenty of napkins. Things may get deliciously messy.

Recipe Yield: 4 servings

INGREDIENTS

4 medium sweet potatoes, about 8–10 oz each, scrubbed and dried
3 cups cooked shredded chicken
1 cup thick BBQ sauce, divided
1/3 cup finely diced red onion, divided
1 cup shredded sharp cheddar cheese
2 tbsp olive oil, divided
3/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp unsalted butter, softened
1 tbsp apple cider vinegar
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp chili powder
2 tbsp chopped fresh cilantro
2 green onions, thinly sliced
Lime wedges, for serving

Lime crema:
1/2 cup plain Greek yogurt or sour cream
1 tbsp fresh lime juice
1–2 tsp water
1/4 tsp kosher salt

INSTRUCTIONS

1. Prepare the sweet potatoes:
Preheat the oven to 425°F. Prick each potato several times with a fork. Rub with 1 tbsp olive oil and 1/2 tsp salt.

2. Roast until tender:
Place the potatoes on a parchment-lined baking sheet. Bake for 45–60 minutes, until the centers feel completely soft when gently pressed.

3. Mix the lime crema:
Meanwhile, stir together the yogurt, lime juice, 1–2 tsp water, and 1/4 tsp salt. Refrigerate until serving.

4. Make the BBQ chicken:
Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook half the red onion for 2 minutes. Add the chicken, 3/4 cup BBQ sauce, vinegar, smoked paprika, garlic powder, and chili powder. Cook for 4–5 minutes, stirring occasionally, until hot and glossy.

5. Fill and melt:
Split the potatoes lengthwise without cutting completely through. Fluff the centers with butter, the remaining 1/4 tsp salt, and black pepper. Spoon in the BBQ chicken and top with cheddar. Bake for 5–7 minutes, until the cheese melts.

6. Finish and serve:
Drizzle with the remaining BBQ sauce and lime crema. Top with the reserved red onion, cilantro, and green onions. Serve immediately with lime wedges.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Bake until completely soft: Sweet potatoes vary in size, so rely on texture rather than the clock. The centers should give easily when gently squeezed.
• Use a thick BBQ sauce: A thicker sauce clings to the shredded chicken and prevents the filling from becoming watery. Add an extra splash of vinegar if the sauce tastes overly sweet.
• Soften strong red onion: For a milder fresh topping, soak the reserved diced onion in cold water for 5 minutes. Drain and pat dry before serving.
• Make it ahead: Prepare the potatoes and BBQ chicken separately up to two days ahead. Reheat, assemble, and melt the cheese just before serving.