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- 4 medium-sized sweet potatoes - 2 cups cooked chicken, shredded - 1 cup barbecue sauce - 1 cup corn kernels - ½ cup red onion, finely chopped - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - ½ cup shredded cheese - Fresh cilantro or parsley for garnish When I make BBQ chicken stuffed sweet potatoes, I focus on fresh ingredients. Sweet potatoes are key for their sweetness and nutrition. I recommend medium-sized ones because they are easy to handle and cook evenly. Next, I use cooked chicken. You can shred leftover rotisserie chicken or boil your own. The chicken is the main protein source, and it adds heartiness to the dish. Barbecue sauce gives flavor. Choose a sauce you love. I often use a tangy variety for a nice kick. Corn kernels add sweetness and texture. Fresh, frozen, or canned corn all work well. Red onions bring a sharp bite, and garlic powder adds depth. Smoked paprika gives a lovely, warm flavor to the mix. Salt and pepper are essential for balance. I always taste my filling for the right seasoning. Lastly, cheese makes everything better. I like using cheddar or mozzarella for its meltiness. Garnishing with fresh cilantro or parsley adds a pop of color and freshness. By choosing quality ingredients, you create a dish that is not just tasty but also visually appealing. 1. Preheat your oven to 400°F (200°C). 2. Wash the sweet potatoes under cold water to remove dirt. 3. Use a fork to pierce each sweet potato several times. This helps steam escape. 4. Place them on a baking sheet with parchment paper. Bake for 45-60 minutes. 5. Check if they are done by inserting a fork; it should glide through easily. 1. In a large bowl, combine the shredded chicken, barbecue sauce, corn, chopped red onion, garlic powder, smoked paprika, salt, and pepper. 2. Mix everything until the chicken is well-coated. This creates a flavorful filling. 1. After they cool for 10 minutes, slice each sweet potato lengthwise down the middle. 2. Fluff the insides gently with a fork. This makes room for the filling. 3. Fill each potato with the BBQ chicken mixture. Press it down softly to pack it in. 4. Top with shredded cheese, spreading it evenly over each potato. 5. Return them to the oven for 10-15 minutes. Bake until the cheese melts and bubbles. 6. Remove from the oven and let cool for a few minutes. 7. Garnish with chopped cilantro or parsley before serving. When picking sweet potatoes, size matters. Medium-sized sweet potatoes work best. They are easier to handle and cook evenly. Look for firm sweet potatoes with smooth skin. Avoid ones with soft spots or blemishes. For corn, fresh corn adds a crisp bite. If fresh corn is not available, frozen or canned corn works too. Just make sure to drain canned corn well before using. To get that bubbly cheese, bake the stuffed sweet potatoes at 400°F (200°C) for 10-15 minutes. This lets the cheese melt nicely. If you want a crispy top, use the broil setting. Just watch it closely so it doesn’t burn. Broiling for 2-3 minutes can give a nice golden finish. Add extra spices to boost flavor. A pinch of cayenne pepper can add heat. You can also try adding a dash of chili powder for a smoky kick. For toppings, consider sliced jalapeños or diced avocado. Fresh herbs like cilantro or parsley not only look nice but add fresh taste. Serve your stuffed sweet potatoes with a side salad for a complete meal. {{image_4}} You can switch up the protein in this dish. Use pulled pork for a hearty twist. It adds a rich, smoky flavor. For a lighter option, try tofu. Just press and cube it, then marinate in BBQ sauce. Bake or sauté the tofu until golden. You can also use jackfruit for a great vegetarian BBQ chicken alternative. It shreds easily and soaks up flavors well. Mixing flavors makes your dish unique. Try different barbecue sauces, like sweet or spicy. You can even make your own! Add hot sauce for heat, or honey for sweetness. Experiment with spices too. A pinch of cayenne or chili powder gives a kick. Topping ideas can include jalapeños for spice or creamy avocado for smoothness. Fresh herbs like cilantro or parsley also add brightness. Consider serving this dish in new ways. You could turn it into a salad by mixing the filling with greens. Top it with crunchy tortilla strips for texture. Another idea is using a different vegetable base. Stuff bell peppers or zucchini instead of sweet potatoes. This keeps the dish fresh and fun, while still being healthy and tasty. To store leftover BBQ chicken stuffed sweet potatoes, let them cool first. Then, place them in an airtight container. This helps keep them fresh. You can keep them in the fridge for up to three days. After that, the taste and texture may change. Always check for any off smells before eating. Freezing is a great way to save these stuffed sweet potatoes. Start by letting them cool completely. Wrap each sweet potato tightly in plastic wrap. Then, place them in a freezer bag. Squeeze out any air before sealing. You can freeze them for up to three months. For thawing, take them out the night before and place them in the fridge. You have two main options for reheating: the oven or the microwave. The oven gives the best results. Preheat it to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet. Heat them for about 20 minutes, or until hot. The cheese will melt nicely this way. If you're short on time, use the microwave. Place the sweet potato on a microwave-safe plate. Heat it for one to two minutes. Check if it's hot all the way through. If not, heat it in 30-second bursts until ready. Remember, the oven will keep the taste and texture better than the microwave. Yes, you can prepare these sweet potatoes in advance. Start by roasting the sweet potatoes and making the BBQ chicken filling. Allow both to cool completely. Then, store them separately in airtight containers in the fridge for up to three days. When you're ready to eat, fill the sweet potatoes and bake until hot. This method saves time on busy weeknights. If you need an alternative to barbecue sauce, try teriyaki sauce for a sweet twist. For a spicy kick, use buffalo sauce. You can even mix ketchup with a bit of vinegar and honey. Each option brings a unique flavor profile that can change the dish while keeping it delicious. Yes, sweet potatoes are very healthy! They are rich in vitamins A and C, which support your immune system. They also have fiber, which helps digestion. Compared to regular potatoes, sweet potatoes have a lower glycemic index, making them a better choice for blood sugar control. Regular potatoes can be tasty, but sweet potatoes pack more nutrients and flavor. In this blog post, we covered how to make BBQ Chicken Stuffed Sweet Potatoes. We discussed the ingredients, step-by-step instructions, helpful tips, flavor variations, and storage methods. These tasty potatoes are filling and easy to make. You can swap the chicken for pork or tofu to fit your needs. They store well, making great leftovers. Enjoy creating your tasty meal with these simple ideas. You’ll love how easy it is to make them unique!

BBQ Chicken Stuffed Sweet Potatoes

Discover a mouthwatering twist on dinner with BBQ Chicken Stuffed Sweet Potatoes! This easy recipe combines tender sweet potatoes with shredded chicken, zesty barbecue sauce, and melty cheese for a healthy, delicious meal. Perfect for busy weeknights or a cozy family feast, these stuffed sweet potatoes are sure to impress. Click through to explore this delightful recipe and elevate your dinner game today!
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Ingredients
  

4 medium-sized sweet potatoes

2 cups cooked chicken, shredded

1 cup barbecue sauce (your favorite variety)

1 cup corn kernels (choose fresh, frozen, or canned based on your preference)

½ cup red onion, finely chopped

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

½ cup shredded cheese (cheddar or mozzarella works well)

Fresh cilantro or parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.

    Rinse the sweet potatoes under cold water to remove any dirt, then pierce each potato multiple times with a fork to allow steam to escape during baking. Arrange them on a baking sheet lined with parchment paper for easy cleanup, and place in the oven for 45-60 minutes, or until they are tender. To check, simply insert a fork; it should glide through easily when they're done.

      While the sweet potatoes are roasting, prepare the BBQ chicken filling. In a large mixing bowl, combine the shredded chicken, barbecue sauce, corn, finely chopped red onion, garlic powder, smoked paprika, and a sprinkle of salt and pepper. Stir thoroughly until the chicken is well-coated with the sauce and the ingredients are evenly distributed.

        After the sweet potatoes have finished baking, remove them from the oven and allow them to cool for about 10 minutes, making them easier to handle.

          Carefully slice each sweet potato lengthwise down the center, creating a pocket, and use a fork to fluff the insides gently.

            Generously fill each sweet potato with the BBQ chicken mixture, pressing down softly to pack it in well.

              Evenly distribute the shredded cheese over the stuffed sweet potatoes, ensuring each one has a nice amount on top. Return the tray to the oven and bake for an additional 10-15 minutes, or until the cheese has melted and is bubbling.

                Once the cheese is perfectly melted, remove the sweet potatoes from the oven and allow them to cool for a few minutes. Finish by garnishing with freshly chopped cilantro or parsley to add a burst of color and freshness before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour (plus baking) | Servings: 4