Honey BBQ Chicken Stuffed Sweet Potatoes (Printable)

Fluffy roasted sweet potatoes filled with tender honey BBQ chicken, topped with melty cheese and fresh herbs for a satisfying meal.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt

→ Chicken Filling

04 - 2 cups cooked chicken breast, shredded
05 - 1/2 cup honey BBQ sauce, gluten-free
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon garlic powder

→ Toppings

08 - 1 cup shredded cheddar cheese
09 - 1/4 cup thinly sliced green onions
10 - 2 tablespoons chopped fresh cilantro

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Rub each sweet potato with olive oil and sprinkle with kosher salt. Pierce each potato multiple times with a fork to allow steam to escape.
03 - Place potatoes on prepared baking sheet and roast for 40-50 minutes until tender when pierced with a fork.
04 - While potatoes roast, combine shredded chicken breast, honey BBQ sauce, smoked paprika, and garlic powder in a mixing bowl. Stir until evenly coated.
05 - Once potatoes cool slightly, slice each lengthwise and carefully scoop out interior flesh, leaving approximately 1/4-inch border to maintain structural integrity.
06 - Add scooped sweet potato flesh to the chicken mixture and fold together until well incorporated.
07 - Distribute BBQ chicken mixture evenly among sweet potato boats. Top each with shredded cheddar cheese.
08 - Return stuffed sweet potatoes to oven and bake for 5-7 minutes until cheese is melted and bubbly.
09 - Remove from oven and garnish with sliced green onions and fresh cilantro before serving.

# Expert Hints:

01 -
  • It looks impressive enough to serve to guests but honest enough that you'll make it for yourself on a random weeknight.
  • Everything cooks in one oven, which means less cleanup and more time to actually enjoy your meal.
  • The combination of crispy-edged potatoes, tender chicken, and melted cheese feels indulgent without requiring any special skills.
02 -
  • Don't skip pricking the potatoes with a fork, because unvented steam pressure can cause them to split or explode, which I learned the dramatic way.
  • The scooped potato flesh mixed into the filling is the secret ingredient that keeps everything cohesive and prevents the filling from feeling like it's just sitting on top.
  • Let potatoes cool for a few minutes after roasting before scooping, or the steam will burn your hands and the flesh will be too hot to work with anyway.
03 -
  • Use a sharp cheddar instead of mild, because it actually has more flavor and doesn't become quite as heavy when melted.
  • If you want a smokier depth, add a pinch of chipotle powder to the chicken mixture and maybe a small drizzle of liquid smoke so people wonder about your secret.
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