Honey BBQ Chicken Stuffed Sweet Potatoes (Print View)

Tender sweet potatoes filled with honey BBQ chicken and topped with fresh garnishes for a flavorful meal.

# What You’ll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Chicken Filling

02 - 2 cups cooked, shredded chicken breast
03 - 1 cup honey BBQ sauce
04 - 1 tablespoon honey
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon salt

→ Toppings

08 - 1/2 cup shredded cheddar cheese, optional
09 - 1/4 cup red onion, finely diced
10 - 1/4 cup fresh cilantro or parsley, chopped
11 - 1/4 cup sliced green onions
12 - 1/4 cup sour cream, optional

# Directions:

01 - Preheat oven to 400°F. Prick each sweet potato several times with a fork. Place on a baking sheet lined with parchment paper and bake for 40 to 50 minutes until tender when pierced with a fork.
02 - In a medium bowl, combine shredded chicken, honey BBQ sauce, honey, smoked paprika, black pepper, and salt. Mix well to coat chicken evenly and set aside.
03 - Once cooked and cool enough to handle, cut sweet potatoes lengthwise down the center without cutting all the way through. Gently fluff the flesh with a fork to create a cavity for stuffing.
04 - Spoon honey BBQ chicken mixture into each sweet potato, dividing evenly. Sprinkle with cheddar cheese if using.
05 - Return stuffed sweet potatoes to oven for 5 to 7 minutes until cheese is melted and filling is hot.
06 - Remove from oven and garnish with red onion, cilantro or parsley, green onions, and a dollop of sour cream if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough to serve guests but comes together faster than you'd think, making weeknight dinners feel like a small celebration.
  • The sweet potato becomes this edible vessel that actually tastes better than any plate, and your hands stay clean while eating.
  • You get that sweet-savory balance that makes your taste buds wake up, with the smoky paprika playing beautifully against the honey.
02 -
  • Don't cut the sweet potatoes completely in half—leave a thin strip of skin and flesh connecting them so they hold together; I learned this the hard way when my first attempt collapsed into filling soup.
  • Let the potatoes cool for just a minute or two after baking; too hot and they're impossible to handle, too cool and they won't soften your cheese or warm your filling through properly.
03 -
  • Make your BBQ chicken filling the morning of and refrigerate it; the flavors deepen and meld, and assembly becomes even faster come dinner time.
  • If your sweet potatoes are unevenly sized, stick the smaller ones in the oven for just 30 minutes before adding the larger ones so everything finishes cooking together.
Go Back