Description
These BBQ Chicken Stuffed Sweet Potatoes start with an olive oil and salt rub, so the skins come out crisp instead of soft under all that saucy shredded chicken. Pile on a scoop of Mexican street corn salad and a few pickled red onions, and you’ve got a 7-ingredient dinner with 25 grams of protein a serving.
Ingredients
- 5 medium sweet potatoes
- 1 tablespoon olive oil
- 1 ¾ teaspoons salt, divided
- 3 cups shredded cooked chicken
- 1 cup barbecue sauce
- 1 tablespoon honey
- ½ teaspoon chili powder
- Optional: Quick-pickled red onions
- Optional: Mexican street corn salad
- Optional: Fresh cilantro, finely chopped
Instructions
- Preheat the oven to 425°F.
- Poke holes all over the sweet potatoes using a large fork. Drizzle the potatoes with 1 tablespoon of olive oil. Use your hands to rub the oil all over the potatoes and sprinkle each with ¼ teaspoon salt.
- Line a large baking sheet with parchment paper. Arrange the potatoes on the baking sheet so they are evenly spaced and cover with a piece of aluminum foil. Bake for 45-60 minutes, or until a knife easily pierces the thickest portion of the largest potato, removing the foil for the last 10-15 minutes so the skins dry out and firm up.
- Warm a large skillet over medium heat. Add the chicken, barbecue sauce, honey, ½ teaspoon chili powder, and ½ teaspoon salt. Mix well and cook for 4-5 minutes, stirring occasionally, or until the chicken is heated through.
- Serve the baked sweet potatoes with barbecue chicken, and, if using, Mexican street corn salad, pickled red onions, and additional cilantro.
Notes
- Pull the foil off for the last 10 to 15 minutes of baking to dry and crisp the potato skins.
- Pick 5 sweet potatoes that are about the same size so they finish cooking at the same time.
- Keep the potatoes and barbecue chicken in separate airtight containers in the fridge for up to 3 to 4 days.
- To reheat, warm the potato in a 350°F oven or air fryer for 10 to 15 minutes, then add the chicken.
- To freeze, let the potatoes cool completely, wrap each one tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F.
- You can make the potatoes and chicken up to 3 days ahead and store them separately.
- You can also microwave the sweet potatoes, cook them in an air fryer, or use an Instant Pot.
- Nutrition facts are calculated without the optional toppings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Bake
- Cuisine: American