This recipe is a simple way to jazz up a sweet potato. Use store-bought rotisserie chicken or pre-cooked and shredded chicken breast paired with your favorite barbecue sauce for an easy meal. The addition of bubbly, melty mozzarella cheese might remind you of a barbecue chicken pizza from a popular restaurant chain.
Bake the sweet potatoes to perfection using this guide. This would be a great recipe to meal plan—just reheat in the microwave until warmed through. The potatoes can be baked up to a few days ahead.
Barbecue chicken stuffed sweet potatoes make a tasty lunch, or serve them for dinner along with a tossed salad or slaw.
“The stuffed sweet potatoes were yummy. I poached 1 small chicken breast and shredded it with two forks to make the bbq filling. It was a very easy recipe and a great way to enjoy sweet potatoes. This would make a nice lunch or dinner dish along with a salad.” —Diana Rattray
- 1/2 cup shredded cooked chicken breast
- 1/4 cup barbecue sauce
- 1/4 cup diced red onions
- 2 medium sweet potatoes, baked
- 1 tablespoon butter
- 1/2 cup shredded mozzarella cheese
- Fresh cilantro, for serving
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Gather the ingredients.
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In a medium bowl, combine the shredded chicken, barbecue sauce, and diced onions until well mixed.
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Place the baked potatoes on a foil-lined baking sheet. Slice the baked potatoes down the center and use a fork to mash them slightly.
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Add 1/2 tablespoon butter to each potato.
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Top with the barbecue chicken mixture.
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Top with shredded mozzarella cheese.
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Broil on high until the cheese is melted and bubbling, about 2 to 3 minutes.
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Garnish with cilantro and serve hot.
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- If baking the sweet potatoes ahead of time, reheat them in the oven or microwave before adding the stuffing and toppings.
- To poach a chicken breast, put it in a saucepan, cover it with water or broth, and bring to a boil over medium-high heat. Reduce the heat to low and cover the pan; simmer for 8 to 10 minutes, or until the chicken registers 165 F on an instant-read thermometer.
- Try making your own homemade barbecue sauce.
- If you prefer a pickled onion for a slightly tangy kick, it’s easy to make your own.
- For a little zing, top the broiled sweet potatoes with pickled jalapeño pepper rings.
- Replace the chicken with canned, rinsed black beans or pinto beans for a vegetarian version.
- Refrigerate leftover stuffed sweet potato in a covered container within 2 hours and eat within 3 days.
- To reheat a leftover stuffed sweet potato, place it on a rack in a foil-lined pan and bake in a 350 F oven for about 15 to 20 minutes, until hot. You can also reheat a stuffed sweet potato in the microwave. Leftovers should be reheated to a minimum temperature of 165 F.
Poking holes in sweet potatoes before baking helps the steam escape as they bake. If you don’t poke holes in the sweet potatoes, pressure can build enough to make the potato explode.
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