BBQ Chicken Stuffed Sweet Potatoes
A comforting dish featuring tender sweet potatoes filled with smoky BBQ chicken, corn, and cheese, perfect for a family dinner or gathering.
Ingredients
Sweet Potatoes
- 4 medium medium sweet potatoes Opt for firm, unblemished sweet potatoes for best taste and texture.
BBQ Chicken Filling
- 2 cups shredded cooked chicken Store-bought rotisserie chicken works great.
- 1 cup BBQ sauce Choose your favorite brand, or try homemade.
- 1 cup corn Canned or frozen.
- 1/2 cup black beans Rinsed and drained.
- 1/2 cup red onion Finely diced.
Toppings
- 1 cup shredded cheddar cheese For topping.
- Salt and pepper to taste
- Fresh cilantro, chopped For garnish.
- Optional toppings: sour cream, avocado, jalapeños
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash and pierce each sweet potato several times with a fork.
- Place them on a baking sheet lined with parchment paper and roast for about 45-60 minutes or until fork-tender.
Make the BBQ Chicken Filling
- In a large mixing bowl, combine the shredded chicken, BBQ sauce, corn, black beans, and red onion. Adjust BBQ sauce quantity according to your taste.
Stuff the Sweet Potatoes
- Once the sweet potatoes are cooked and slightly cool, slice them down the center and gently fluff the insides with a fork. Season with a pinch of salt and pepper.
- Spoon the BBQ chicken mixture generously into each sweet potato.
Add Cheese and Bake
- Top each stuffed sweet potato with shredded cheddar cheese. Return them to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
- Remove from the oven, and top with fresh cilantro and any optional toppings you desire. Enjoy your delicious BBQ Chicken Stuffed Sweet Potatoes warm!
Notes
For a restaurant-quality finish, consider drizzling a little extra BBQ sauce or ranch dressing over the top just before serving. If you have leftovers or want to meal prep, store in an airtight container in the refrigerator for up to 3-4 days.