Save The kitchen smelled like caramelized edges and something smoky-sweet when I pulled those first stuffed sweet potatoes out of the oven. I wasn't sure the combination would work, honestly—sweet potato and BBQ chicken felt like a gamble. But one bite in, with the tender orange flesh soaking up all that sticky, tangy sauce, I knew I'd stumbled onto something that would become a weeknight staple. It's one of those meals that looks impressive but comes together with almost no fuss.
I made these for a friend who was convinced she didn't like sweet potatoes. She finished hers before anyone else and asked if there were seconds. The savory, smoky chicken tempers the sweetness just enough that even skeptics come around. Now she texts me every few weeks asking if I'm making them again.
Ingredients
- Sweet Potatoes: Choose medium-sized ones that sit flat on the baking sheet so they don't roll around, and scrub them well since you'll be eating the skin.
- Cooked, Shredded Chicken Breast: Rotisserie chicken is your best friend here for speed and flavor, but poached chicken works beautifully if you have extra time.
- Honey BBQ Sauce: Go for a sauce with some body to it so it clings to the chicken instead of pooling at the bottom.
- Honey: This extra touch deepens the glaze and balances out any sharpness in the BBQ sauce.
- Smoked Paprika: Adds a whisper of campfire without overwhelming the sweetness.
- Ground Black Pepper and Salt: Simple seasoning that lets the other flavors shine without competing.
- Shredded Cheddar Cheese: Optional, but it melts into the chicken and creates these golden, bubbly spots that are hard to resist.
- Red Onion: Finely diced for a sharp, crisp contrast to all that richness.
- Fresh Cilantro or Parsley: Brightens everything up and adds a pop of color that makes the dish look alive.
- Sliced Green Onions: A mild, fresh bite that works with every forkful.
- Sour Cream: Cool, tangy, and a perfect foil to the warm, sweet filling.
Instructions
- Bake the Sweet Potatoes:
- Preheat your oven to 400°F and prick each sweet potato a few times with a fork so steam can escape. Bake them on a parchment-lined sheet for 40 to 50 minutes until they yield easily when you press them with your thumb.
- Mix the Chicken Filling:
- While the potatoes roast, toss your shredded chicken with honey BBQ sauce, honey, smoked paprika, black pepper, and salt in a medium bowl. Stir until every shred is coated and glossy.
- Prep the Potato Boats:
- Once the sweet potatoes are cool enough to handle, slice them lengthwise down the center without cutting all the way through. Use a fork to gently fluff and loosen the flesh inside, creating a little nest for the filling.
- Stuff and Top:
- Spoon the honey BBQ chicken evenly into each potato, piling it high. If you're using cheese, sprinkle it generously over the top so it gets all melty and golden.
- Finish in the Oven:
- Pop the stuffed potatoes back in the oven for 5 to 7 minutes, just until the cheese melts and the filling is piping hot. The edges of the chicken will start to caramelize a bit, which is exactly what you want.
- Garnish and Serve:
- Pull them out, scatter red onion, cilantro or parsley, and green onions over the top, and add a dollop of sour cream if you like. Serve them right away while everything is warm and the textures are at their best.
Save There's something about watching someone dig into a stuffed sweet potato for the first time. They're never quite sure how to approach it, and then they just go for it, fork diving through all the layers at once. That mix of textures and temperatures, the way the cool sour cream hits the warm chicken and sweet potato, it's a little moment of comfort that doesn't need much explaining.
Making It Your Own
I've made these with leftover pulled pork, swapped the cheddar for pepper jack, and even tried a version with Greek yogurt and hot sauce instead of sour cream. The beauty of this recipe is that it's a template. Once you have the sweet potato base, you can pile on whatever sounds good to you that day.
What to Serve Alongside
A crisp, vinegar-based coleslaw cuts through the sweetness perfectly, and a simple green salad with lemon dressing keeps things light. If you want to stay cozy, roasted Brussels sprouts or sautéed greens with garlic work beautifully. I've also served these with cornbread on the side, which might be overkill but tastes like a backyard cookout indoors.
Storage and Reheating
Leftover stuffed sweet potatoes keep well in the fridge for up to three days in an airtight container. Reheat them in the oven at 350°F for about 15 minutes so the skin crisps back up, or microwave them if you're in a hurry. The filling can be made a day ahead and stored separately, which makes assembly even faster on busy nights.
- You can freeze the baked sweet potatoes before stuffing and fill them straight from frozen when you're ready.
- If reheating from the fridge, cover with foil for the first 10 minutes to keep the filling moist.
- Add fresh toppings after reheating so they stay bright and crunchy.
Save This dish has become one of those reliable favorites that I turn to when I want something satisfying without spending all evening in the kitchen. It's proof that simple ingredients, when treated right, can feel like a real occasion.
Recipe FAQs
- → Can I use leftover rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly for this dish. Simply shred about 2 cups of meat and mix it with the honey BBQ sauce and seasonings. This saves significant prep time.
- → How do I prevent sweet potatoes from drying out while baking?
Pierce the sweet potatoes with a fork before baking to allow steam to escape. Bake at 400°F until tender, and avoid overbaking. The chicken filling adds moisture when stuffed inside.
- → Can I make these stuffed sweet potatoes ahead of time?
You can bake the sweet potatoes and prepare the chicken filling up to 2 days in advance. Store separately in the refrigerator, then stuff and reheat when ready to serve.
- → What can I substitute for the cheddar cheese?
Monterey Jack, pepper jack for heat, or mozzarella work well. For dairy-free options, use your favorite plant-based cheese or simply omit it and add extra fresh toppings.
- → How do I make this dish vegetarian?
Replace the chicken with shredded jackfruit or seasoned chickpeas. Toss with the same honey BBQ sauce mixture and follow the stuffing instructions as directed.
- → What sides pair well with these stuffed sweet potatoes?
A crisp coleslaw, fresh green salad, roasted vegetables, or corn on the cob complement the sweet and savory flavors beautifully without overwhelming the dish.