Dinner

BBQ Chicken Stuffed Sweet Potatoes Recipe

ByCharlotte Montgomery February 22, 2026February 22, 2026

Introduction

These BBQ Chicken Stuffed Sweet Potatoes are a comforting and flavorful meal that combines tender, smoky chicken with the natural sweetness of baked sweet potatoes. Topped with vibrant pickled onions and a fresh corn salad, this dish brings a delicious balance of textures and tastes perfect for any night of the week.

A baked sweet potato with its brown skin split open reveals bright orange, soft flesh inside, topped with a layer of thick reddish-brown barbecue sauce and shredded pieces of cooked meat. Above the meat, there is a chunky corn salad mixed with small green herb leaves and white crumbly cheese, adding a fresh texture and color contrast. On top, a pile of thin, bright pink pickled onion slices adds a pop of color. The potato sits on a white plate with some scattered corn kernels and herbs around it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
Quick-pickled red onions (optional)
Mexican street corn salad (optional)
Fresh cilantro, finely chopped (optional)

Instructions

Step 1: Preheat the oven to 425°F.
Step 2: Poke holes all over the sweet potatoes using a large fork. Drizzle the potatoes with olive oil and use your hands to rub it evenly all over each sweet potato. Sprinkle each with ¼ teaspoon salt.
Step 3: Line a large baking sheet with parchment paper. Arrange the sweet potatoes on the sheet so they are evenly spaced. Cover with a piece of aluminum foil and bake for 45–60 minutes, or until a knife easily pierces the thickest portion of the largest potato.
Step 4: While the potatoes bake, warm a large skillet over medium heat. Add the shredded chicken, barbecue sauce, honey, chili powder, and ½ teaspoon salt. Stir to combine and cook for 4–5 minutes, stirring occasionally, until the chicken is heated through.
Step 5: Once baked, carefully slice open the sweet potatoes and stuff them with the barbecue chicken mixture. Top with Mexican street corn salad, quick-pickled red onions, and fresh cilantro if desired. Serve warm.

Tips & Variations

Use leftover rotisserie chicken to save time when making the filling.
For a spicy kick, add a pinch of cayenne pepper to the chicken mixture.
Replace barbecue sauce with your favorite homemade or store-bought variety for different flavors.
Serve with a side of avocado or sour cream for extra creaminess.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a microwave or oven until heated through. If preferred, keep the sweet potatoes and chicken filling separate before reheating to maintain texture.

How to Serve

Three baked sweet potatoes are placed on a round white plate on a white marbled surface. Each sweet potato is sliced open and filled with shredded chicken mixed with a red-brown sauce, topped with small pieces of purple-red onion and chopped green cilantro. There is extra sauce drizzled on the filling and some scattered around on the plate. To the side, a small round white bowl holds more red-brown sauce. Fresh green cilantro leaves are placed around the plate. A woman's hand is holding a fork, taking a bite from one stuffed sweet potato. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the chicken with black beans or grilled vegetables and use a barbecue sauce that suits a vegetarian diet for a delicious vegetarian version.

How can I quickly pickle red onions at home?

Slice red onions thinly and soak them in a mixture of equal parts vinegar and water, with a pinch of salt and sugar, for at least 30 minutes. This quick pickling softens the onions and adds bright acidity to the dish.