Description
These BBQ Chicken Stuffed Sweet Potatoes combine the natural sweetness of baked sweet potatoes with a savory, tangy chicken filling made with BBQ sauce and mayo. This hearty and comforting dish is perfect for a delicious and easy dinner that can be prepared ahead of time.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes (38 ounces)
- 1/2 tablespoon avocado oil
Chicken Filling
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw & then cooked)
- 1/2 cup + 1 tablespoon BBQ sauce, divided
- 1/3 cup + 1/2 tablespoon mayo, divided
- Salt and pepper, to taste
Optional Toppings
- Parsley
- Green onion
- Avocado
- Additional BBQ sauce
Instructions
- Prep the Potatoes: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse the sweet potatoes and poke them several times with a fork. Place the potatoes on the baking sheet and bake for about 50 minutes until tender when pierced with a fork.
- Make the Chicken Mixture: With about 5 minutes left on the sweet potatoes, heat a small skillet over medium-low heat. Add the avocado oil and let it heat for about 30 seconds. Add the diced red onion, season with salt and pepper, and sauté for 3-4 minutes until softened, stirring occasionally. Transfer the onions to a medium bowl and set aside.
- Prepare the Sweet Potatoes: When the sweet potatoes are done baking, remove them from the oven and cut them in half lengthwise. Carefully scoop out most of the flesh into the bowl with the onions, leaving a thin layer inside the skins to keep their shape intact.
- Combine the Filling: To the bowl with sweet potato flesh and onions, add the shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo. Mix thoroughly until well combined. Season with salt and pepper to taste.
- Stuff the Potatoes: Evenly divide the chicken mixture back into the sweet potato skins. Reduce the oven temperature to 350 degrees Fahrenheit and bake the stuffed potatoes for 20-25 minutes until heated through.
- Prepare the Drizzle: While the stuffed potatoes bake, mix the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo in a small bowl to make a drizzle sauce.
- Serve: Once the potatoes are hot, remove from oven and drizzle the BBQ mayo sauce evenly over them. Add any optional toppings such as parsley, green onion, avocado, or extra BBQ sauce. Enjoy warm!
Notes
- To save time, cook the sweet potatoes and prepare shredded chicken a few days in advance; store separately in the refrigerator until ready to assemble.
- Make sure to leave a thin layer of sweet potato flesh inside the skins to prevent them from collapsing when stuffed.
- Adjust the amount of BBQ sauce and mayo to taste or dietary preferences.
- Use rotisserie chicken or leftover cooked chicken to reduce preparation time.
- Optional toppings like avocado add creaminess and freshness to balance the tangy BBQ flavors.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
