These BBQ chicken stuffed sweet potatoes are one of my favorite easy and healthy comfort meals. I love how they balance sweet and smoky flavors — the natural sweetness of the potatoes pairs perfectly with the tangy BBQ chicken filling. They’re hearty, full of protein, and ideal for a make-ahead meal that works as dinner, lunch, or even an appetizer.
Why You’ll Love This Recipe
I like this recipe because it’s made with only six simple ingredients yet feels incredibly satisfying. I also appreciate that it’s gluten-free, dairy-free, and full of nourishing components — lean chicken for protein, sweet potatoes for complex carbs, and a little mayo for creaminess. It’s one of those meals that feels indulgent but fits right into a balanced lifestyle.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
sweet potatoes
olive oil
red onion
shredded chicken
barbecue sauce
mayo
salt and pepper
Directions
I start by preheating my oven to 400°F and lining a baking sheet with parchment paper.
I rinse and pierce the sweet potatoes with a fork, then place them on the sheet and bake for about 50 minutes until fork-tender.
While they bake, I heat olive oil in a skillet over medium heat. I sauté diced red onions with a pinch of salt and pepper for about 3–4 minutes until soft.
Once the sweet potatoes are cooked, I cut them in half lengthwise and scoop out most of the flesh, leaving a thin layer to keep the skins sturdy.
I mash the scooped-out potato in a bowl with the sautéed onions, shredded chicken, ½ cup BBQ sauce, ⅓ cup mayo, salt, and pepper. I mix until smooth and creamy.
I stuff the mixture back into the sweet potato skins, reduce the oven to 350°F, and bake again for 20–25 minutes until everything is heated through.
While they finish baking, I mix the remaining tablespoon of BBQ sauce with ½ tablespoon of mayo, then drizzle it over the top before serving.
Servings and Timing
This recipe makes 8 stuffed potato halves (serving size: 1 half).
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Variations
I like to switch things up depending on what I have on hand. Sometimes I use chicken thighs instead of breasts for extra flavor or swap the mayo for Greek yogurt for a lighter twist. If I want to add more texture, I sprinkle shredded cheddar or mozzarella on top before the second bake. For extra veggies, I mix in diced bell peppers or shredded carrots.
Storage/Reheating
I let the stuffed sweet potatoes cool completely before storing them in an airtight container. They keep well in the fridge for up to 4–5 days. For longer storage, I freeze them for up to 3 months. When I’m ready to reheat, I microwave them for 1–2 minutes or bake at 350°F until warm.
FAQs
How can I make these ahead of time?
I usually bake the sweet potatoes and prepare the shredded chicken a day or two in advance. Then I just assemble and bake them when I’m ready to eat.
Can I use rotisserie chicken?
Yes, I often use store-bought rotisserie chicken to save time. It works perfectly for this recipe.
What type of BBQ sauce works best?
I like a smoky, slightly sweet BBQ sauce, but any kind will work. For a healthier option, I go for one with low sugar or a paleo-friendly version.
Can I make these vegetarian?
Yes, I swap the chicken for black beans or chickpeas. The texture and flavor still pair beautifully with the sweet potatoes and BBQ sauce.
What sides go well with this dish?
I usually serve these with coleslaw, roasted veggies, or a simple green salad to balance the flavors.
Conclusion
I love how these BBQ chicken stuffed sweet potatoes hit that perfect balance of comforting and nourishing. They’re flavorful, filling, and easy to prepare — great for meal prep or a cozy family dinner. Each bite brings together the smoky BBQ, creamy filling, and sweet potato goodness, making this recipe one I come back to again and again.
BBQ Chicken Stuffed Sweet Potatoes are an easy, flavorful comfort meal — tangy BBQ shredded chicken stuffed into baked sweet potato halves. Naturally gluten‑free and dairy‑free, this dish balances sweet, smoky, and hearty flavors in one satisfying package.
Ingredients
Sweet potatoes
Olive oil
Red onion, diced
Shredded chicken
Barbecue sauce
Mayo
Salt and pepper
Instructions
Preheat oven to 400 °F (≈200 °C) and line a baking sheet with parchment paper.
Rinse and pierce the sweet potatoes with a fork, place on the sheet and bake for about 50 minutes until fork‑tender.
While they bake, heat olive oil in a skillet over medium heat. Sauté the diced red onion with a pinch of salt and pepper for 3–4 minutes until softened.
Once sweet potatoes are cooked, cut each in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin layer so the skins stay sturdy.
In the bowl with the scooped potato and onions, add shredded chicken, ½ cup BBQ sauce, ⅓ cup mayo, salt and pepper. Mix until creamy and combined.
Stuff each sweet potato skin with the chicken mixture. Reduce oven temperature to 350 °F (≈175 °C) and bake for another 20–25 minutes until heated through.
Optionally, mix remaining tablespoon of BBQ sauce with ½ tablespoon mayo and drizzle over the top before serving.
Notes
Use rotisserie or leftover shredded chicken to save time.
For a lighter version, substitute Greek yogurt for the mayo.
To add texture, stir in diced bell peppers or shredded carrots into the filling.
Freeze leftovers for up to 3 months; reheat in the oven for best texture.
To keep it dairy‑free, ensure the mayo is dairy‑free and omit any cheese topping.
