Who knew that the sweet and smoky combo in these BBQ Chicken Stuffed Sweet Potatoes could deliver such bold flavors and be so easy to make? Whether you bake the sweet potatoes, pop them in an air fryer, or use your Instant Pot, they’re the perfect base for barbecue sauce-coated shredded chicken. It’s a meal prep dream for busy weeknights and packed with nutrients for a wholesome, crowd-pleasing dinner the whole family will love!
London’s Top Tips: Grab a rotisserie chicken to make this dish come together even faster! And while optional, a tangy Mexican street corn salad and pickled red onions make the perfect toppings.
Sweet potatoes have always been a go-to in my kitchen (look at all of these sweet potato recipes on the site!!), and it’s no surprise this BBQ Chicken Stuffed Sweet Potatoes recipe had to make it into my Weeknight Winners cookbook.
It might seem simple, but when paired with a fresh Mexican street corn salad and tangy pickled red onions, the flavors are absolutely unbeatable! (Of course, these can always be left off for those with a more picky palate!)
Sweet potatoes, with their natural sweetness, pack a punch—they’re full of fiber, vitamins, and antioxidants, making them the perfect base for smoky, tangy BBQ chicken.
Notes About Key Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Sweet potatoes. Use 4 small potatoes, all similar in size, to ensure even cooking. Smaller potatoes work best so each person can have their own.
- BBQ sauce. You’ll need 1 cup of your favorite BBQ sauce—sweet, peppery, or smoky. I love Stubb’s Original BBQ Sauce, made in Austin!
- Chicken. Aim for 2 cups of cooked shredded chicken (rotisserie is a great shortcut!). You can also use chicken breasts or thighs—cook them in the slow cooker, air fryer, or make Instant Pot Shredded Chicken.
- Toppings. The sky is the limit! Try diced red onion and chopped cilantro. These are also delicious with pickled onions, pickled jalapeños, or pickled garlic.
- Mexican Street Corn Salad. Elevate the flavors even more by making this tangy salad on the side!
How to Make BBQ Chicken Sweet Potatoes
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the potatoes. Thoroughly clean the potatoes, then poke each one 5 or 6 times with a sharp fork. The traditional way is to make Baked Sweet Potatoes. Wrap the potatoes in foil, then bake in a preheated 400℉ oven for 45 to 60 minutes. Or, learn How to Microwave Sweet Potatoes, make Instant Pot Sweet Potatoes, or cook up Air Fryer Sweet Potatoes.
- Make the shredded BBQ chicken. Heat a large skillet over medium. Add the chicken, barbecue sauce, honey, chili powder, and salt, and cook for 4-5 minutes, stirring occasionally, or until chicken is heated through.
- Stuff the potatoes. After the potatoes are tender, slice each one open. Carefully spoon the BBQ chicken mixture into each one. These are delicious topped with some Mexican Street Corn Salad, chopped red onion, shredded cheese, and cilantro.
Fun Toppings to Try
- A big scoop of Mexican Street Corn Salad really takes this dish over the top!
- Instead of just fresh red onions, pickled red onions (even a quick soak in some water would be great to counteract the sharp bite!)
- Other pickled vegetables (pickled jalapeños are delicious!)
- Shredded cheese
- Fresh herbs. Chopped cilantro pairs so great with the potatoes. Or try chopped green onions.
- Or, change it up with sour cream, yogurt, bacon, or avocado.
Storage Instructions
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven until warmed through.
- Freeze: If you want to make these ahead or freeze leftovers, allow the potatoes to cool completely, then wrap each one tightly in plastic wrap and store in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F until heated through.
FAQs
Yes! You can bake the sweet potatoes and prepare the BBQ chicken in advance. Simply store the potatoes and chicken separately in the fridge, then assemble and reheat when ready to serve.
You can bake, air fry, or even cook the potatoes in an Instant Pot. Baking takes about 45 minutes, while the air fryer and Instant Pot can reduce cooking time to around 20-30 minutes.
Absolutely! Any store-bought BBQ sauce works well here, or you can make your own if you prefer. Adjust the sweetness or spice level to your liking.
You can definitely use regular potatoes instead of sweet potatoes in this recipe! Just be sure to adjust the cooking time as needed.
What to Serve with Stuffed Sweet Potatoes
While these potatoes are a full meal all on their own, you can add some other sides to really round it out.
- Mexican Street Corn Salad: The smoky, tangy flavors of Mexican street corn (aka elote) pair beautifully with BBQ chicken and potatoes. (You can even try out this Chipotle Corn Salsa, too!)
- Coleslaw: A crisp and refreshing coleslaw adds crunch and cuts through the richness of the BBQ sauce.
- Green Salad: A light, fresh green salad with a citrus vinaigrette complements the sweetness of the potatoes. Try Spinach Beet Salad, Peach Salad, or Lemon Arugula Salad.
- Baked Beans: Classic baked or refried beans bring a savory note that works perfectly with BBQ chicken.
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BBQ Chicken Stuffed Sweet Potatoes
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Ingredients
- 5 medium sweet potatoes
- 1 tablespoon olive oil
- 1 ¾ teaspoons salt divided
- 3 cups shredded cooked chicken
- 1 cup barbecue sauce
- 1 tablespoon honey
- ½ teaspoon chili powder
Optional Toppings:
- Quick-pickled red onions
- Mexican street corn salad
- Fresh cilantro finely chopped
Instructions
- Preheat the oven to 425°F.
- Poke holes all over sweet potatoes using a large fork. Drizzle potatoes with 1 tablespoon of olive oil. Use your hands to rub the oil all over the potatoes and sprinkle each with ¼ teaspoon salt.5 medium sweet potatoes, 1 tablespoon olive oil
- Line a large baking sheet with parchment paper. Arrange potatoes on the baking sheet so that they are evenly spaced and cover with a piece of aluminum foil. Bake for 45-60 minutes, or until a knife easily pierces the thickest portion of the largest potato.
- Warm a large skillet over medium heat. Add the chicken, barbecue sauce, honey, ½ teaspoon chili powder, and ½ teaspoon salt. Mix well and cook for 4-5 minutes, stirring occasionally, or until chicken is heated through.3 cups shredded cooked chicken, 1 cup barbecue sauce, 1 tablespoon honey, ½ teaspoon chili powder
- Serve baked sweet potatoes with barbecue chicken, and, if using, Mexican street corn salad, pickled red onions, and additional cilantro.Quick-pickled red onions, Mexican street corn salad, Fresh cilantro
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Video
Notes
- Nutrition: Facts are calculated without optional toppings.
- Storage: Store any leftover BBQ Chicken Stuffed Sweet Potatoes in an airtight container in the fridge for up to 3-4 days.
- Freezing: Allow the sweet potatoes to cool completely, then wrap each one tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
- Alternate methods: You can also microwave the sweet potatoes, cook them in an Air Fryer, or use an Instant Pot.
- Mexican Street Corn Salad: You can find the recipe here.
- Quick-Pickled Red Onions: You can find the recipe here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Phenomenal! Will totally make again! I did the chicken in the crockpot just by preference!
Yay! So happy to hear you enjoyed the recipe, Ashley! Crockpot chicken is so good and easy! Thanks so much for taking the time to leave a comment and rating!
I think this is going to be our lunch for our girls cookie baking day! Adding the potato prep info- time, temp etc would make this an even easier recipe. Can’t wait to try it
Yay! So happy to hear you enjoyed the recipe, Alissa! Let me know how you like it. Thanks so much for taking the time to leave a comment!
Any suggestions for healthy sides for this?
Hi Tara! You can always choose a healthy salad or fruit for the side!
This looks so delicious and I can’t wait to try it! What kind of cheese would you recommend topping it with?
The type of cheese is completely up to you! You can try cheddar, colby jack, or pepperjack if you like some spice!
Easy and delicious! Thanks for sharing!
You’re very welcome. Thanks for the comment!
Definitely a new family favorite 😍 So easy and tasty🥰
Yay, Lindsay!! So so happy you and the family enjoyed it 🙂 Thanks for your comment and rating!
This looks like such an easy recipe for the school week. Will try this soon!
It’s a SUPER easy recipe, and SO yummy!! Thanks so much for your comment and rating!
You are amazing, thank you for the detailed info, can’t wait to try this!
You are so sweet, Alexa!! Can’t wait for you to try it, either 🙂