BBQ Chicken Stuffed Sweet Potatoes – Easy, Flavor-Packed Comfort Food

Sweet, smoky, and satisfying, these BBQ Chicken Stuffed Sweet Potatoes are the kind of meal that hits all the cozy notes without a lot of fuss. You get tender roasted sweet potatoes, juicy pulled chicken, and a saucy, tangy finish—all with minimal prep. They’re weeknight-friendly, but special enough to serve when friends are over.

Plus, they’re naturally gluten-free and easy to make dairy-free. If you love bold flavor and simple cooking, this one’s a keeper.

What Makes This Recipe So Good

• Big flavor, simple steps: Roasted sweet potatoes do most of the work, while a quick skillet toss turns shredded chicken into a craveable BBQ filling.
• Balanced and satisfying: You get natural sweetness from the potatoes, savory chicken, tangy BBQ sauce, and a pop of freshness from toppings.
• Flexible and forgiving: Use rotisserie chicken, leftover grilled chicken, or even canned chicken in a pinch. It all works.
• Great for meal prep: Roast a batch of sweet potatoes and reheat all week.

  The fillings hold well and reheat beautifully.

• Easy to customize: Add cheese, keep it dairy-free, go spicy or mild—make it your way.

What You’ll Need

• 4 medium sweet potatoes (scrubbed and dried)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup BBQ sauce (choose your favorite; smoky, spicy, or sweet)
• 1 tablespoon olive oil (plus a little more if needed)
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika (optional, for extra depth)
• Salt and black pepper, to taste
• 1 tablespoon apple cider vinegar (optional, brightens the sauce)
• 1/4 cup chicken broth or water (to loosen sauce as needed)
• Toppings: sliced green onions, chopped cilantro, sliced jalapeños, shredded cheddar or Monterey Jack, plain Greek yogurt or sour cream, crispy onions, or coleslaw

Instructions

1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
2. Prep the sweet potatoes: Pierce each sweet potato several times with a fork. Rub lightly with olive oil and sprinkle with salt.

   Place on the baking sheet.

3. Roast: Bake for 45–60 minutes, depending on size, until the skins are wrinkly and a knife slides in easily. If you’re short on time, microwave them first for 5–7 minutes, then roast for 20–25 minutes to finish.
4. Start the filling: While the potatoes roast, warm 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and a pinch of salt.

   Cook 4–5 minutes until softened.

5. Add garlic and spices: Stir in the minced garlic and smoked paprika. Cook 30–60 seconds until fragrant.
6. Sauce the chicken: Add the shredded chicken and BBQ sauce. If the mixture seems thick, splash in chicken broth or water to loosen.

   Season with salt and pepper. Add apple cider vinegar if you want a little tang.

7. Warm through: Simmer on low for 3–5 minutes, stirring, until hot and saucy. Taste and adjust seasoning or sweetness as needed.
8. Split the potatoes: When the sweet potatoes are done, let them cool a few minutes, then slice down the center lengthwise.

   Use a fork to gently fluff the insides.

9. Fill and top: Spoon the BBQ chicken into each potato. Add your favorite toppings—cheese, green onions, jalapeños, cilantro, a dollop of yogurt or sour cream, or a crunchy slaw.
10. Serve hot: Plate with extra BBQ sauce on the side if you like it saucier.

How to Store

• Refrigerate: Store the chicken and sweet potatoes separately in airtight containers for up to 4 days. Keep toppings separate.
• Freeze: The BBQ chicken freezes well for up to 2 months.

  Sweet potatoes can freeze too, but their texture softens. Wrap individually and thaw in the fridge before reheating.

• Reheat: Microwave potatoes for 1–3 minutes until hot. Warm chicken on the stovetop over low heat with a splash of water or broth, or microwave in 30-second bursts.

  Assemble after reheating.

Why This is Good for You

• Complex carbs and fiber: Sweet potatoes offer steady energy, fiber, and a naturally sweet flavor without added sugar.
• Lean protein: Shredded chicken keeps you full and supports muscle recovery, especially after a workout.
• Micronutrients: Sweet potatoes are rich in vitamin A and potassium. Add fresh herbs and onions for extra antioxidants.
• Customizable nutrition: Choose a low-sugar BBQ sauce, use Greek yogurt for added protein, or add a crunchy coleslaw for extra veggies.

Common Mistakes to Avoid

• Undercooking the sweet potatoes: They should be very tender. If they resist the knife, keep roasting.
• Dry chicken: Add a splash of broth or water to the skillet and let the sauce coat the chicken.

  Don’t crank the heat too high.

• Too much sauce too soon: Start with less BBQ sauce and add more as needed. You can always add, but you can’t take it back.
• Skipping the salt: Even with BBQ sauce, a pinch of salt brings the flavors together. Taste and adjust.
• Overloading toppings: It’s tempting, but balance is key.

  Pick a mix of creamy, crunchy, and fresh so nothing gets lost.

Recipe Variations

• Buffalo twist: Swap BBQ sauce for buffalo sauce and top with blue cheese crumbles and celery ribbons.
• Carolina-style: Use a mustard-based BBQ sauce and finish with pickled red onions and parsley.
• Hawaiian vibe: Stir in diced pineapple and a little soy or coconut aminos. Top with green onions.
• Smoky chipotle: Add chopped chipotle peppers in adobo to the sauce and finish with lime crema.
• BBQ jackfruit (vegetarian): Replace chicken with canned young jackfruit, shredded and simmered in BBQ sauce.
• Cheesy bake: After stuffing, sprinkle with cheddar or pepper jack and broil 1–2 minutes until melted and bubbly.
• Meal prep bowls: Cube roasted sweet potatoes, top with BBQ chicken, and add slaw on the side. Easy grab-and-go lunch.

FAQ

Can I make this in the slow cooker?

Yes.

Add chicken and BBQ sauce (plus a splash of broth) to a slow cooker and cook on low for 3–4 hours. Shred, stir, and serve in roasted sweet potatoes.

What’s the best BBQ sauce to use?

Use what you love. A smoky sauce pairs well with the sweetness of the potatoes, but spicy or mustard-based sauces are great too.

If your sauce is very sweet, a splash of vinegar balances it.

How can I make this dairy-free?

Skip cheese and use a dairy-free yogurt or leave off creamy toppings altogether. Most BBQ sauces are dairy-free, but check the label to be sure.

Can I cook the sweet potatoes in the microwave?

Yes. Microwave whole, pierced sweet potatoes for 8–12 minutes, flipping halfway, until tender.

The oven gives better flavor and texture, but the microwave works in a pinch.

What can I serve with it?

A simple side salad, steamed green beans, grilled corn, or a crunchy coleslaw are all great. Keep it fresh and light to balance the richness.

Is this gluten-free?

It can be. Sweet potatoes and chicken are naturally gluten-free.

Just make sure your BBQ sauce is certified gluten-free.

Can I use canned chicken?

You can. Drain it well and warm it gently with the sauce so it absorbs flavor. The texture won’t be quite the same as rotisserie, but it works.

Final Thoughts

BBQ Chicken Stuffed Sweet Potatoes bring comfort and convenience together in one hearty meal.

They’re easy to prepare, big on flavor, and endlessly adaptable to your taste. Whether you’re feeding the family or stocking your fridge for the week, this recipe earns a spot in the regular rotation. Keep a good BBQ sauce on hand, roast a few extra sweet potatoes, and you’re set for satisfying meals anytime.