Twice-baked BBQ chicken stuffed sweet potatoes! A little sweet, a little savory, and flavor-packed. And you only need 6 simple ingredients to make them.
These buffalo chicken stuffed sweet potatoes are a favorite, and I figured we needed a BBQ chicken spin! The filling is a mix of chicken, BBQ sauce, onions, and mayo. Once baked, it gives the perfect texture on the outside while still being creamy in the middle.
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While this recipe is super easy to make, it does take a bit longer since you have to twice-bake the sweet potatoes. Making a couple of components in advance (I suggest the sweet potatoes and shredded chicken) will make assembly much faster.
These BBQ chicken stuffed sweet potatoes are perfect for an easy weeknight dinner, appetizers for a dinner party or game day party, or meal prep for the week. They are packed with protein, complex carbs – pair them with some veggies and you have a healthy, balanced meal.
Why you’ll love this BBQ chicken sweet potato recipe
- made with just 6 simple ingredients
- easy to make – meal prep a few components for faster assembly!
- macro-balanced – we have protein from the chicken, carbohydrates from the sweet potatoes, some healthy fats from the mayo, and fiber from the veggies.
- perfect for adults and kids!
Ingredients
- sweet potatoes
- oil
- red onion
- shredded chicken
- barbecue sauce
- mayo
- salt and pepper
How to make BBQ chicken stuffed sweet potatoes
- Bake sweet potatoes. Rinse sweet potatoes and poke with a fork. Place on the baking sheet lined with parchment paper and bake for about 50 minutes until fork tender.
- When sweet potatoes have about 5-10 minutes left, saute your onions. Heat a small skillet over medium heat, add the oil, and let it get hot. Add the onion and some salt and pepper, and saute for 3-4 minutes until softened. Pour into a medium-sized mixing bowl and set aside.
- When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, leaving a thin layer so they can maintain their shape. Add the insides to the bowl with the onions.
- Make the chicken mixture. To your bowl with your onions and sweet potatoes, add chicken, 1/2 cup BBQ sauce, 1/3 cup mayo, salt, and pepper. Mix until well combined.
- Evenly distribute the mixture back into the sweet potato skins. Turn down the oven to 350 degrees and bake for 20-25 more minutes until warmed through.
- Make your sauce. While they cook, mix the remaining 1 tablespoon of BBQ sauce and 1/2 tablespoon of mayo into a small bowl. Evenly drizzle over twice-baked sweet potatoes once they are done.
- Enjoy! Top with additional toppings if using and enjoy!
How to cook sweet potatoes
There are a few different ways you can prep your sweet potatoes for this recipe:
- oven – rise/scrub sweet potatoes and poke some holes in them with a knife. Place on a baking sheet and roast for 50-55 minutes until soft and tender, and can be easily pierced with a knife.
- Instant Pot – rise/scrub sweet potatoes and poke some holes in them with a fork or a knife. Pour water into the Instant Pot and add the trivet/steamer basket (the one that comes with the Instant Pot) to the bottom of the pot. Place sweet potatoes on top of the trivet. Close lid, set value to ‘sealing’, and set Instant Pot on high pressure (manual mode) for 15-20 minutes. Let pressure naturally release (about 10 minutes). Time will depend on the thickness of the potatoes.
- air fryer – rise/scrub sweet potatoes and poke some holes in them with a knife. Cook for 30-40 minutes at 400 degrees Fahrenheit until soft and tender, and can be easily pierced with a knife.
- microwave – rise/scrub sweet potatoes and poke some holes in them with a knife. Microwave for 5 minutes until soft. Time will depend on the thickness of the potatoes. Check out this tutorial.
Fully prepped potatoes will last in the fridge for up to 5 days.
Best sized sweet potatoes
The best size potatoes for stuffed sweet potatoes are medium ones, averaging about 8-10 ounces each. This size provides enough surface area to stuff them while also making a hearty dish.
What to serve with stuffed sweet potatoes
- coleslaw
- baked beans
- sauteed veggies
- simple salad
Storage and reheating
- refrigerator – allow to cool completely. Store leftovers in an airtight container in the fridge for up to 4-5 days.
- freezer – this recipe would be perfect to freeze. It should last up to 3 months in the freezer. When ready to eat, let it defrost in the fridge. Either reheat in the microwave or oven.
- reheating – to reheat, cook in the microwave for 1-2 minutes until warmed through. You can also reheat them in the oven.
Substitutions and additions
- chicken – I prefer chicken breasts with this recipe, but chicken thighs will also work. You can use a store-bought rotisserie chicken and shred it yourself.
- sweet potatoes – you could try to use white potatoes, but the flavor won’t be the same, as they lack the sweetness that sweet potatoes have.
- olive oil – any neutral oil will work.
- red onion – sweet or yellow onion will work instead.
- barbecue sauce – use your favorite BBQ sauce! Make sure to check the label if you want to keep this recipe paleo and Whole30.
- mayo – Use homemade or store-bought. Greek yogurt will work instead and add more protein to the recipe.
Here are some additions you can add:
- cheese – sprinkle some mozzarella or cheddar cheese on top to make them cheesy!
- vegetables – if you want to up the veggies more, feel free to add some shredded carrots, chopped zucchini, or chopped bell pepper to your mix.
- spices – to up the flavor even more, add some spices. Chili powder, paprika, and cumin would all be delicious.
More healthy chicken recipes
- chicken burrito bowl
- chicken tostadas
- peanut butter noodles w/ chicken & veggies
- healthy chicken broccoli rice casserole
- green chicken enchilada skillet
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
BBQ Chicken Stuffed Sweet Potatoes
equipment
- baking sheet
- medium bowl
ingredients
- 4 medium sweet potatoes (38 ounces)
- 1/2 tablespoon olive oil
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (12 ounces)
- 1/2 cup + 1 tablespoon BBQ sauce, divided
- 1/3 cup + 1/2 tablespoon mayo, divided
- salt and pepper, to taste
- optional toppings – cilantro, parsley, green onion, avocado, BBQ sauce…
instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Bake sweet potatoes. Rinse sweet potatoes and poke with a fork. Place on the baking sheet lined with parchment paper and bake for about 50 minutes until fork-tender.
- When sweet potatoes have about 5-10 minutes left, saute your onions. Heat a small skillet over medium heat, add the oil, and let it get hot. Add the onion and some salt and pepper, and saute for 3-4 minutes until softened. Pour into a medium-sized mixing bowl and set aside.
- When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, leaving a thin layer so they can maintain their shape. Add the insides to the bowl with the onions.
- Make the chicken mixture. To your bowl with your onions and sweet potatoes, add chicken, 1/2 cup BBQ sauce, 1/3 cup mayo, salt, and pepper. Mix until well combined.
- Evenly distribute the mixture back into the sweet potato skins. Turn down the oven to 350 degrees and bake for 20-25 more minutes until warmed through.
- Make your sauce. While they cook, mix the remaining 1 tablespoon of BBQ sauce and 1/2 tablespoon of mayo into a small bowl. Evenly drizzle over twice-baked sweet potatoes once they are done.
- Enjoy! Top with additional toppings if using and enjoy!
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notes
nutrition
This post was originally posted in January 2018 and sponsored in partnership with Whole Foods Market and has since been updated. All opinions expressed (as always) are my own. I only partner with brands I trust and personally recommend – thank you for your support in helping make Eat the Gains possible!
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Delicious! I will definitely add this to the rotation. Thanks so much! Easy and Delicious 😋
Glad you enjoyed them, Denyse!
Hey there! If we have shredded chicken that’s already been cooked, should we still be baking it in the potatoes for 20-25min? Cheers!
Hi, Shelby! Yes, the shredded chicken used in this recipe is already cooked. It bakes for 20 minutes to get a little golden on the top and ensure it is heated through. Hope you enjoy them!
Making these tmrw! Can’t wait, but serving size says one potato. So one stuffed potato (like half a potato) or two halves? Help!
Hi, Felicia! Yes, the serving size is 1 stuffed potato (so 1/2 a potato). It makes 8 servings total. Hope you enjoy them!