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Close up of bbq chicken stuffed sweet potatoes on a baking sheet. They are topped with bbq sauce and fresh herbs.
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4.69 from 16 votes

BBQ Chicken Stuffed Sweet Potatoes

BBQ chicken stuffed sweet potatoes make a healthy, satisfying, and easy meal. Super flavorful, packed with protein and complex carbs, and are perfect for meal prep! Paleo, gluten-free, dairy-free, and Whole30.
Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword bbq chicken stuffed sweet potatoes, bbq chicken sweet potatoes, buffalo chicken stuffed sweet potatoes
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8 stuffed potatoes
Calories 292kcal
Author Kelly


  • 4 medium sweet potatoes (38 ounces)
  • 1/2 tablespoon avocado oil
  • 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, BBQ sauce...


  • Prep the potatoes. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse sweet potatoes and poke with a fork. Place on the baking sheet lined with parchment paper and bake for about 50 minutes until soft.
  • When sweet potatoes have about 5 minutes left, make the chicken mixture. Heat a small skillet over medium-low heat and add avocado oil and let it get hot, about 30 seconds. Add onion and salt and pepper and sauté for 3-4 minutes, stirring occasionally. Pour into a medium-sized bowl and set aside.
  • When sweet potatoes are cooked, cut them in half lengthwise and scoop out most of the inside flesh, except leaving a thin layer so they can maintain their shape. Add the insides into the bowl with the onions. In the bowl, add shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo. Mix until well combined. Season with salt and pepper to taste.
  • Evenly distribute mixture back into sweet potato skins. Turn down the oven to 350 degrees and bake for 20-25 more minutes until hot.
  • While they cook, mix the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo into a small bowl. Evenly drizzle over sweet potatoes once they are done.
  • Top with additional toppings if using and enjoy!


*to save time, cook the sweet potatoes and make the shredded chicken a few days before and store in the fridge until ready to use.


Serving: 1potato | Calories: 292kcal | Carbohydrates: 32g | Protein: 25g | Fat: 11.6g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.3g | Cholesterol: 47mg | Sodium: 344mg | Potassium: 584mg | Fiber: 4.3g | Sugar: 8.5g | Vitamin A: 19117IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1.3mg