BBQ Chicken Stuffed Sweet Potatoes Recipe

I can’t tell you how many times this BBQ Chicken Stuffed Sweet Potatoes Recipe has saved my dinner plans — it’s just that good and that easy! Imagine the natural sweetness of baked sweet potatoes paired with tangy, smoky BBQ chicken and a creamy mayo blend — it’s comfort food elevated. Plus, it’s the kind of meal that’s filling but light, making it perfect for busy weeknights or casual weekend lunches.

What I really love about this BBQ Chicken Stuffed Sweet Potatoes Recipe is how flexible it is. You can prep parts ahead of time, customize the toppings to your liking, and even make a double batch to enjoy leftovers that reheat beautifully. If you’re looking to impress family or just want that perfect blend of smoky and sweet, you’ll absolutely want to try this one.

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Ingredients & Why They Work

The ingredients here all bring their own unique magic, working in tandem to create a harmonious BBQ Chicken Stuffed Sweet Potatoes Recipe. The sweet potatoes provide a mellow base, while the BBQ sauce gives that tangy and smoky punch, and mayo adds creaminess to hold it all together.

• Sweet potatoes: Pick medium-sized ones that are firm and unblemished for even baking.
• Avocado oil: I like this over other oils for its mild flavor and high smoke point, perfect for sautéing onions without overpowering the dish.
• Red onion: Adds a sweet yet sharp bite when sautéed, which complements the BBQ flavors nicely.
• Shredded chicken: Using cooked chicken is a great time saver; rotisserie chicken works well too!
• BBQ sauce: Choose your favorite brand or homemade sauce for the signature tang and smoky aroma.
• Mayo: It helps create a creamy texture that binds the filling and keeps it luscious.
• Salt and pepper: Essential for seasoning and bringing out all the flavors.
• Optional toppings: Parsley, green onion, avocado—these add freshness and texture contrast.

Tweak to Your Taste

I like to switch things up sometimes depending on what’s in my fridge or my mood. Feel free to play around with different BBQ sauces, or even use Greek yogurt instead of mayo for a tangier, lighter filling. It’s your kitchen, so make it yours!

• Variation: Once, I swapped shredded chicken for pulled pork and it turned out fantastic — same technique, different protein.
• Dairy-Free Alternative: Use vegan mayo or a cashew cream if you want to skip dairy but keep that creamy texture.
• Spicier Kick: Add some chopped jalapeños or a dash of hot sauce into the chicken mixture for extra heat.

Step-by-Step: How I Make BBQ Chicken Stuffed Sweet Potatoes Recipe

Step 1: Bake the Sweet Potatoes Until Tender

Start by preheating your oven to 400°F (200°C). Rinse your sweet potatoes and give them a few pokes with a fork — this helps steam escape so they bake evenly without bursting. I line a baking sheet with parchment paper to keep clean-up simple, then place the sweet potatoes on top. Bake them for about 50 minutes until they’re soft when pierced with a fork. Don’t skip this doneness test; undercooked potatoes can ruin the texture of your final dish.

Step 2: Sauté Onions for Extra Depth

About 5 minutes before your potatoes are ready, heat avocado oil in a small skillet over medium-low heat. Add your diced red onion, along with a pinch of salt and pepper, and sauté for 3 to 4 minutes until transparent and fragrant. This step softens the onions and mellows their bite, making them a perfect base for the BBQ chicken filling.

Step 3: Mix Your BBQ Chicken Filling

Once your sweet potatoes are cool enough to handle, slice them lengthwise and carefully scoop out the flesh, leaving a thin layer inside the skins so they hold their shape. Add the scooped potato to a mixing bowl with the sautéed onions, shredded chicken, half of your BBQ sauce, and about a third of the mayo. Stir gently until combined, then season with salt and pepper to taste. This combo creates a creamy, tangy filling packed with flavor.

Step 4: Stuff and Bake for the Perfect Finish

Spoon the chicken mixture evenly back into your sweet potato skins. Lower your oven temperature to 350°F (175°C) and bake them for another 20-25 minutes until everything is heated through and the tops start to get a little golden. While they’re in the oven, mix together the remaining BBQ sauce and mayo so you’re ready to drizzle on top once they come out.

Step 5: Add the Finishing Touches

Right after baking, drizzle your BBQ-mayo mix evenly over each stuffed sweet potato — I love how this little extra step makes them taste like you spent way more time on the dish than you actually did. Top with parsley, green onion, or avocado slices if you’re using them, then dive in!

How to Serve BBQ Chicken Stuffed Sweet Potatoes Recipe

Garnishes

For garnishes, I’m a big fan of freshly chopped parsley because it adds a pop of color and freshness. Thinly sliced green onions introduce a mild tangy crunch that pairs beautifully with the creamy filling. If you want something creamier, a few slices of ripe avocado work wonders and elevate the dish even more.

Side Dishes

I usually serve these stuffed sweet potatoes alongside a crisp green salad or some roasted veggies to balance the richness. Cornbread or a simple coleslaw also pairs beautifully, especially if you’re going for that classic BBQ vibe at home.

Creative Ways to Present

For a fun dinner party, I’ve served these in mini sweet potatoes as bite-sized appetizers that guests love. Lining them up on a colorful platter with extra BBQ sauce and fresh herbs makes the presentation pop without much effort. Trust me, they’ll look as good as they taste!

Make Ahead and Storage

Storing Leftovers

Leftovers store great in an airtight container in the fridge for up to 3 days. I usually keep the drizzled BBQ-mayo separate if I plan to store and add it fresh after reheating. This helps keep the potatoes from getting soggy.

Freezing

You can freeze the stuffed sweet potatoes—just don’t add the mayo sauce before freezing. Wrap each one in foil or place them in a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the fridge.

Reheating

I reheat leftovers in a 350°F oven for about 15-20 minutes, covered loosely with foil to prevent drying out. Then, I drizzle fresh BBQ-mayo sauce and add any toppings before serving—which always makes leftovers just as tasty as fresh.

FAQs

Final Thoughts

This BBQ Chicken Stuffed Sweet Potatoes Recipe has become one of my go-to dishes because it’s both satisfying and ridiculously simple to make. I love how it feels special even with everyday ingredients. If you’re looking for a recipe that tastes like it took hours but actually comes together in under an hour, this is it—give it a try, and you might just find yourself making it again and again!

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