Description
Delicious BBQ Chicken Stuffed Sweet Potatoes combine tender roasted sweet potatoes with a savory mixture of shredded chicken, sautéed red onion, BBQ sauce, and creamy mayo. This comforting and flavorful dish is perfect for a satisfying dinner or meal prep.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes (38 ounces)
- 1/2 tablespoon avocado oil
- salt and pepper, to taste
Chicken Mixture
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw and cooked)
- 1/2 cup BBQ sauce
- 1/3 cup mayo
- salt and pepper, to taste
Topping Sauce
- 1 tablespoon BBQ sauce
- 1/2 tablespoon mayo
Optional Toppings
- parsley
- green onion
- avocado
- additional BBQ sauce
Instructions
- Prep the sweet potatoes. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse the sweet potatoes and pierce each one several times with a fork. Place them on the prepared baking sheet and bake for about 50 minutes until they are soft and easily pierced with a fork.
- Prepare the chicken mixture. When the sweet potatoes have about 5 minutes left to bake, heat a small skillet over medium-low heat. Add the avocado oil and let it heat for about 30 seconds. Add the diced red onion along with salt and pepper to taste and sauté for 3-4 minutes, stirring occasionally until the onions are softened. Transfer the onions to a medium-sized bowl and set aside.
- Combine ingredients. Once the sweet potatoes are cooked, remove them from the oven and cut each in half lengthwise. Carefully scoop out the flesh from each sweet potato half, leaving a thin layer inside the skin so they keep their shape. Add the scooped sweet potato flesh into the bowl with the sautéed onions. Add the shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo to the bowl and mix everything until well combined. Season with additional salt and pepper to taste.
- Stuff and bake again. Evenly distribute the chicken mixture back into the sweet potato skins. Lower the oven temperature to 350 degrees Fahrenheit and bake the stuffed sweet potatoes for 20-25 minutes until they are heated through.
- Prepare the topping sauce and serve. While the stuffed potatoes bake, mix the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo in a small bowl. When the sweet potatoes are finished baking, drizzle this sauce evenly over the tops. Add optional toppings such as parsley, green onion, avocado, or extra BBQ sauce if desired. Serve warm and enjoy!
Notes
- To save time, cook the sweet potatoes and prepare the shredded chicken a few days in advance and store them in the refrigerator until ready to use.
- Use leftover rotisserie chicken or pre-cooked chicken to make the process faster.
- You can substitute mayo with Greek yogurt for a lighter option.
- Adjust the BBQ sauce amount based on your preferred level of sweetness and tanginess.
- For extra creaminess, add shredded cheese to the chicken mixture before baking.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 55 mg
