# 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 Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper. Rub each sweet potato with olive oil and sprinkle with salt. Prick potatoes multiple times with a fork to allow steam to escape.
02 - Roast on prepared baking sheet for 40-50 minutes until fork-tender and skin is slightly darkened.
03 - While potatoes roast, combine shredded chicken, honey BBQ sauce, smoked paprika, and garlic powder in mixing bowl. Stir until evenly coated.
04 - Once potatoes cool slightly, slice each lengthwise. Gently scoop out flesh leaving 1/4-inch border to maintain structural integrity.
05 - Fold reserved sweet potato flesh into chicken mixture to create creamy, cohesive filling with added sweetness.
06 - Distribute BBQ chicken mixture evenly into each sweet potato boat. Top generously with shredded cheddar cheese.
07 - Return stuffed potatoes to oven and bake for 5-7 minutes until cheese melts completely.
08 - Garnish with fresh green onions and cilantro. Serve immediately while cheese is warm.
