Honey BBQ Chicken Stuffed Sweet Potatoes (Print Version)

Tender baked sweet potatoes loaded with honey BBQ chicken and fresh toppings for a satisfying sweet and savory 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

# How-To Steps:

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, or until tender when pierced with a fork.
02 - While sweet potatoes bake, combine shredded chicken, honey BBQ sauce, honey, smoked paprika, black pepper, and salt in a medium bowl. Mix well to coat the chicken evenly and set aside.
03 - Once sweet potatoes are cooked and cool enough to handle, cut them lengthwise down the center, being careful not to cut all the way through. Gently fluff the flesh with a fork to create a cavity for stuffing.
04 - Spoon the honey BBQ chicken mixture into each sweet potato, dividing evenly. Sprinkle with cheddar cheese if using.
05 - Return stuffed sweet potatoes to the oven for 5 to 7 minutes, until the 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 Hints:

01 -
  • The sweet potato does half the work for you—baked until it's practically begging to be filled with something delicious.
  • Everything comes together in one bowl before hitting the oven again, so cleanup is honestly a breeze.
  • You get that restaurant-quality sweet and savory balance without any fussy techniques or impossible-to-find ingredients.
02 -
  • Don't skip the forking step on the raw potatoes—I learned this the hard way when one exploded in my oven and made a mess I'm still not entirely over.
  • The magic happens when you don't cut all the way through the potato; keeping that bottom intact is what lets you serve it as one beautiful boat instead of two sad halves.
03 -
  • Use a rotisserie chicken from the grocery store—you'll save thirty minutes and the quality is honestly as good as anything you'd make yourself.
  • If your BBQ sauce is on the thin side, let the chicken mixture sit for a few minutes so it can absorb all that flavor instead of sliding right off the potato.
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