Honey BBQ Chicken Stuffed Sweet Potatoes (Print Version)

Roasted sweet potatoes filled with honey BBQ chicken, cheese, and fresh herbs for a hearty meal.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt

→ Chicken Filling

04 - 2 cups cooked chicken breast, shredded
05 - 1/2 cup honey BBQ sauce, gluten-free
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon garlic powder

→ Toppings

08 - 1 cup shredded cheddar cheese
09 - 1/4 cup thinly sliced green onions
10 - 2 tablespoons chopped fresh cilantro

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Rub each sweet potato with olive oil and sprinkle with kosher salt. Pierce each potato multiple times with a fork to allow steam to escape.
02 - Place seasoned sweet potatoes on the prepared baking sheet and roast for 40 to 50 minutes until fork-tender and easily pierced throughout.
03 - While potatoes roast, combine shredded chicken breast, honey BBQ sauce, smoked paprika, and garlic powder in a mixing bowl. Stir until evenly distributed and well incorporated.
04 - Once potatoes are cool enough to handle, slice each lengthwise down the center. Gently scoop out interior flesh, leaving approximately 1/4-inch border intact to maintain structural integrity.
05 - Mix the scooped sweet potato flesh into the BBQ chicken mixture and stir until thoroughly combined.
06 - Distribute BBQ chicken mixture evenly among the sweet potato boats. Top each with shredded cheddar cheese.
07 - Return stuffed sweet potatoes to the preheated 400°F oven and bake for 5 to 7 minutes until cheese is fully melted and lightly golden.
08 - Remove from oven and garnish with sliced green onions and fresh cilantro. Serve immediately while warm.

# Additional Tips::

01 -
  • It comes together in about an hour, which means you're eating before 7 PM on a busy day.
  • The sweetness of the potato plays beautifully against the smoky BBQ chicken, creating a flavor balance that feels almost fancy.
  • You can prep the chicken mixture while the potatoes roast, so there's no real downtime scrambling at the end.
02 -
  • Don't scoop out too much potato flesh or you'll lose structural integrity and end up with a collapsed boat halfway through eating.
  • Adding some of that roasted sweet potato flesh to the chicken mixture is what elevates this from simple to sophisticated—it creates a sauce texture that clings beautifully.
03 -
  • Buy pre-shredded rotisserie chicken if you're short on time; it tastes better than you'd expect and saves about 20 minutes.
  • The secret to creamy, fluffy roasted sweet potatoes is not overcrowding the baking sheet and rotating it halfway through cooking.
Go Back