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- 4 medium sweet potatoes - 2 cups cooked shredded chicken - 1 cup BBQ sauce (your favorite brand) - 1 cup corn (can be fresh, frozen, or canned) - 1/2 cup black beans, rinsed and drained - 1/2 cup red onion, finely diced - 1 cup shredded cheese (cheddar or pepper jack for a kick) - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste - Olive oil for drizzling To prep your sweet potatoes, wash and dry them well. Prick each potato several times with a fork. This lets steam escape as they bake. Use a light drizzle of olive oil to coat them. This helps the skin crisp up nicely. When measuring ingredients, be precise. Use a measuring cup for liquids and a kitchen scale for solids if you want accuracy. For shredded chicken, feel free to use leftovers or a rotisserie chicken. This saves time and adds great flavor. You can switch up the BBQ sauce for different flavors. Try a spicy or smoky version for a kick. If you want more veggies, add bell peppers or zucchini to the filling. For a cheesy twist, mix in cream cheese with the shredded chicken. You can also choose different cheeses, like mozzarella or gouda, based on your taste. If you want a meatless option, swap the chicken for chickpeas or lentils. These add protein and are a tasty alternative. The sweet potatoes are very forgiving, so feel free to experiment! {{ingredient_image_2}} First, heat your oven to 400°F (200°C). This step is key for great baking. Next, rinse your sweet potatoes under cold water. This removes dirt, making them clean. After rinsing, dry each potato with a towel. Now, poke each potato several times with a fork. This allows steam to escape while they bake. Drizzle a little olive oil over each potato. Rub it in well to cover the skin. Place the potatoes on a baking sheet lined with parchment paper. Bake for 45 to 60 minutes, or until soft. While the sweet potatoes bake, let’s make the filling. In a large bowl, mix 2 cups of shredded chicken with 1 cup of your favorite BBQ sauce. Stir until the chicken is well-coated. You can adjust the sauce amount for more or less flavor. In another bowl, add 1 cup of corn, 1/2 cup of black beans, and 1/2 cup of diced red onion. Add salt and pepper to taste. Mix well to combine all these tasty ingredients. When the sweet potatoes are soft, take them out of the oven. Let them cool for 5 to 10 minutes. Carefully cut each potato in half lengthwise. Make sure not to cut all the way through. Use a spoon to scoop out some sweet potato flesh. Leave enough inside for structure. Now, spoon in a layer of the BBQ chicken mix into each potato half. Next, add a layer of the corn and black bean mix. Top with shredded cheese. Return the stuffed potatoes to the oven and bake for another 10 to 15 minutes. Watch for the cheese to melt and bubble. When done, sprinkle fresh cilantro on top for extra flavor. Let them cool a bit before serving. To make sweet potatoes soft and tasty, start by preheating your oven to 400°F (200°C). Rinse each sweet potato well to remove dirt. Dry them with a towel. Prick each one with a fork several times. This helps steam escape while baking. Drizzle a little olive oil on each potato and rub it in. This gives them a nice flavor. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake them for 45-60 minutes. Check for softness with a fork. If it goes in easily, they are done. The BBQ sauce you choose can make a big difference. I love using a tangy sauce that has a hint of sweetness. Some popular brands are Sweet Baby Ray's, Stubbs, and Trader Joe's BBQ sauce. If you like it spicy, try a chipotle or spicy BBQ sauce. Feel free to mix different sauces to find your perfect flavor. Just remember, the right sauce can enhance the whole dish. Cheese adds a great creamy texture to your stuffed sweet potatoes. I recommend using shredded cheddar for a classic flavor. Pepper jack cheese can add a nice spicy kick. You can also try mixing in some cream cheese for a richer taste. Other great toppings include green onions or jalapeños for added crunch. Don't forget to finish with fresh cilantro for a burst of freshness! Pro Tips Choose the Right Sweet Potatoes: Look for sweet potatoes that are firm and smooth, avoiding any with blemishes or soft spots for the best results. Customize Your BBQ Sauce: Experiment with different BBQ sauces to create a unique flavor profile; try spicy, tangy, or even a homemade blend for a personal touch. Layering Flavors: For an added depth of flavor, consider sautéing the red onion before mixing it with the corn and black beans. Perfectly Melted Cheese: To achieve the ultimate cheese melt, consider broiling the stuffed sweet potatoes for the last minute or two to get a golden, bubbly topping. {{image_4}} You can make this dish without meat. Use jackfruit instead of chicken. It has a great texture. For a vegan option, swap BBQ sauce for a vegan brand. You can also add cooked lentils for protein. Mix in some diced bell peppers for a nice crunch. If you want to change the protein, try pulled pork or beef. Shredded turkey also works well. You can use tofu for a lighter choice. Just marinate it in BBQ sauce first. This keeps it tasty and moist. Want more heat? Add jalapeños to the filling. You can also use spicy BBQ sauce. For less heat, choose a mild sauce. Adjust the cheese choice too. Pepper jack cheese adds a kick, while cheddar keeps it mellow. You can store leftover BBQ chicken stuffed sweet potatoes in the fridge. Place them in an airtight container. Make sure they cool down first. They can stay fresh for up to 3 days. To keep flavors strong, eat them within this time. If you want to save them for later, freezing is a good option. Wrap each stuffed sweet potato tightly in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to 3 months. To enjoy, thaw them in the fridge overnight before reheating. Reheat your stuffed sweet potatoes in the oven for best results. Preheat the oven to 350°F (175°C). Place the potatoes on a baking sheet and cover them with foil. Heat for about 20 minutes or until warm. You can also use a microwave. Heat each stuffed potato for about 2-3 minutes, but the oven is better for crispy cheese. Yes, you can use regular potatoes. They will be less sweet. This change alters the dish's flavor. Regular potatoes can still hold the BBQ chicken filling well. I suggest using Yukon Gold or red potatoes for a nice texture. BBQ chicken stuffed sweet potatoes last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and prevents any odors from other foods. You can serve a green salad for a fresh crunch. Grilled veggies are also a great side. If you want extra flavor, add coleslaw. Each of these pairs well with the sweet and savory taste of the stuffed potatoes. This blog post covered BBQ chicken stuffed sweet potatoes, their ingredients, and more. We discussed how to pick sweet potatoes and make the filling. I shared tips for baking and suggested flavor boosts. You can easily swap proteins and adjust spices to suit your taste. Storing leftovers is simple too. In the end, these stuffed potatoes offer a tasty meal that's fun to customize. Enjoy making your own version and experimenting with flavors!

BBQ Chicken Stuffed Sweet Potatoes

Delicious sweet potatoes stuffed with BBQ chicken, corn, black beans, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 2 cups cooked shredded chicken
  • 1 cup BBQ sauce
  • 1 cup corn
  • 1/2 cup black beans
  • 1/2 cup red onion
  • 1 cup shredded cheese
  • 1/4 cup fresh cilantro
  • to taste salt
  • to taste pepper
  • for drizzling olive oil

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Rinse the sweet potatoes under cold water, dry them, and prick each potato with a fork.
  • Drizzle olive oil over each potato and rub it in for even coverage.
  • Arrange the sweet potatoes on a baking sheet and bake for 45-60 minutes until soft.
  • In a mixing bowl, combine shredded chicken with BBQ sauce, mixing well.
  • In another bowl, toss corn, black beans, and red onion, seasoning with salt and pepper.
  • Once sweet potatoes are done, let them cool for 5-10 minutes.
  • Cut each sweet potato in half lengthwise and scoop out some flesh to create a pocket.
  • Fill each potato half with BBQ chicken mixture, then add corn and black bean mixture, and top with cheese.
  • Bake the stuffed sweet potatoes for an additional 10-15 minutes until cheese is melted.
  • Sprinkle with chopped cilantro before serving.

Notes

Serve on a colorful platter with extra cilantro or BBQ sauce for garnish.
Keyword BBQ, chicken, stuffed, sweet potatoes