Honey BBQ Chicken Stuffed Sweet Potatoes

These Honey BBQ Chicken Stuffed Sweet Potatoes are a delightful sweet and savory twist on classic BBQ flavors. This easy American main dish serves 4 people and is naturally gluten-free, featuring tender roasted sweet potato boats overflowing with juicy chicken and a tangy, sticky sauce.

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Whether you are looking for a quick weeknight dinner or a crowd-pleasing meal, this recipe is a fantastic way to elevate basic ingredients. The combination of honey and smoked paprika provides a rich depth of flavor that complements the natural sweetness of the potatoes perfectly.

Ingredients

• 4 medium sweet potatoes, scrubbed
• 2 cups cooked, shredded chicken breast (rotisserie or poached)
• 1 cup honey BBQ sauce (store-bought or homemade)
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro or parsley, chopped
• 1/4 cup sliced green onions
• 1/4 cup sour cream (optional)

Instructions

Step 1

Preheat the oven to 400°F (200°C). Prick each sweet potato several times with a fork. Place on a baking sheet lined with parchment paper and bake for 40–50 minutes, or until tender when pierced with a fork.

Step 2

While the sweet potatoes bake, in a medium bowl, combine shredded chicken, honey BBQ sauce, honey, smoked paprika, black pepper, and salt. Mix well to coat the chicken evenly. Set aside.

Step 3

Once the 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.

Step 4

Spoon the honey BBQ chicken mixture into each sweet potato, dividing evenly. Sprinkle with cheddar cheese if using.

Step 5

Return stuffed sweet potatoes to the oven for 5–7 minutes, until the cheese is melted and filling is hot.

Step 6

Remove from oven and garnish with red onion, cilantro or parsley, green onions, and a dollop of sour cream if desired. Serve immediately.

Zusatztipps für die Zubereitung

For a spicier kick, add chopped jalapeños or a pinch of cayenne pepper to the chicken filling before stuffing the potatoes.

Varianten und Anpassungen

You can easily make this a vegetarian dish by substituting the chicken with pulled jackfruit or chickpeas.

Serviervorschläge

Pair these stuffed sweet potatoes with a crisp coleslaw or a light green salad for a complete and well-balanced meal.

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These Honey BBQ Chicken Stuffed Sweet Potatoes are a reliable favorite that brings bold flavors to your table with minimal effort. Enjoy the creamy texture of the potato paired with the sticky, tangy chicken for a truly satisfying dining experience.

Recipe FAQs

→ How do I know when the sweet potatoes are done baking?

Pierce the sweet potatoes with a fork—they should be tender throughout and offer no resistance. This typically takes 40–50 minutes at 400°F. Let them cool slightly before handling to stuff them.

→ Can I prepare the chicken filling ahead of time?

Yes, mix the shredded chicken with BBQ sauce, honey, and spices up to 24 hours in advance. Store in an airtight container in the refrigerator. Bring to room temperature before stuffing the baked sweet potatoes.

→ What's the best way to shred chicken for this dish?

Use two forks to pull apart cooked chicken breast, or use a stand mixer with the paddle attachment on low speed for 30–60 seconds. Rotisserie chicken works perfectly and saves time.

→ How can I make this dish vegetarian?

Replace the chicken with canned jackfruit (drained and shredded) or chickpeas. Toss with the same honey BBQ sauce mixture and proceed with stuffing and baking as directed.

→ What sides pair well with stuffed sweet potatoes?

A crisp coleslaw with vinegar-based dressing complements the sweet and savory flavors. A light green salad with citrus vinaigrette or roasted vegetables like broccoli or Brussels sprouts also work beautifully.

→ Can I freeze these stuffed sweet potatoes?

Yes, assemble and bake completely, then wrap individually in foil and freeze for up to 3 months. Reheat in a 350°F oven for 20–25 minutes until heated through. Add fresh garnishes after reheating.