BBQ Chicken Stuffed Sweet Potatoes

$To make BBQ Chicken Stuffed Sweet Potatoes, you need: - 4 medium sweet potatoes - 2 cups cooked shredded chicken - 1 cup BBQ sauce (your favorite brand or homemade) - 1 cup corn kernels (fresh, frozen, or canned) - 1/2 cup black beans, rinsed and drained - 1/2 cup shredded cheddar cheese - 1/4 cup red onion, finely chopped - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) You might not have every ingredient on hand. Here are some easy swaps: - Use rotisserie chicken instead of cooked shredded chicken for speed. - Swap black beans for pinto beans or chickpeas if you prefer. - If you can't find sweet potatoes, use regular potatoes or even acorn squash. - For a kick, use jalapeños instead of red onion. - Try mozzarella or pepper jack cheese in place of cheddar. This dish is not just tasty; it's also nutritious! Here’s what you get per serving: - Calories: About 450 - Protein: 30 grams - Carbohydrates: 55 grams - Dietary Fiber: 10 grams - Fat: 15 grams These numbers can vary based on the specific brands and ingredients you use. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This makes sure your sweet potatoes bake evenly. Next, clean four medium sweet potatoes under cold water. Use a fork to prick each potato a few times. This helps steam escape while they cook. Place the potatoes on a baking sheet lined with parchment paper. Bake them for 45-50 minutes. They should feel soft when pierced with a fork. While your sweet potatoes bake, let’s prepare the filling. Heat one tablespoon of olive oil in a medium skillet over medium heat. Add a half cup of finely chopped red onion and sauté it for 2-3 minutes. This makes the onion soft and fragrant. In a large bowl, mix together two cups of cooked shredded chicken, one cup of BBQ sauce, one cup of corn, and half a cup of black beans. Add one teaspoon of smoked paprika, salt, and pepper to taste. Stir until all the ingredients are well combined. When your sweet potatoes are done, take them out of the oven and let them cool for a few minutes. Carefully slice each potato down the middle, making an opening. Gently scoop out some flesh from the inside, but don’t break the skin. Fill each potato with the BBQ chicken mixture. Make sure to pack it in well. Top each stuffed potato with half a cup of shredded cheddar cheese. Return them to the oven and bake for another 10-15 minutes. You want the cheese to melt and bubble. After that, let them cool a bit before serving. Garnish with fresh chopped cilantro for a nice touch! To bake sweet potatoes well, start with the right oven temperature. Preheat your oven to 400°F (200°C). Clean each sweet potato thoroughly. Use a fork to poke holes in the skin. These holes help steam escape while baking. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-50 minutes. The sweet potatoes should be tender and easy to pierce with a fork. This step is key for a soft, sweet base. To boost the flavor, spices are your best friends. I like to use smoked paprika. It adds a nice, smoky taste that works well with BBQ sauce. Mix it into the chicken filling along with salt and pepper. If you want more heat, add a pinch of cayenne pepper. This little kick can enhance the overall flavor. Fresh herbs like cilantro also brighten the dish and bring freshness. One common mistake is overcooking the sweet potatoes. If they are too soft, they may break apart when you scoop them. Check them around the 45-minute mark. Another mistake is not seasoning enough. Always taste your filling before stuffing the sweet potatoes. Adjust the spices to your liking. Lastly, don’t skip the cheese topping! Melting it on top adds a creamy, delicious finish to your dish. Pro Tips Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes for the best flavor and texture. Prep Your Chicken: For extra flavor, marinate the shredded chicken in BBQ sauce for at least 30 minutes before mixing it with other ingredients. Experiment with Toppings: Feel free to add other toppings like avocado, sour cream, or jalapeños for extra flavor and texture. Make It Ahead: You can prepare the stuffed sweet potatoes ahead of time and reheat them in the oven for a quick meal during the week. {{image_2}} You can swap out chicken for other proteins. Pulled pork works great here. It adds a rich flavor that pairs well with sweet potatoes. You could also use turkey or beef if you want something different. For a fun twist, try using shrimp. Just cook them quickly, and mix with BBQ sauce. If you want a meat-free option, use chickpeas instead of chicken. They give a nice texture and soak up the BBQ sauce well. You can also use lentils or quinoa for added protein. Adding grilled veggies, like bell peppers or zucchini, can make the dish more colorful and tasty. To make this dish lighter, you can use Greek yogurt instead of cheese. It still gives a creamy texture and adds protein. You can also try using low-sugar BBQ sauce. This swap cuts calories without losing flavor. For a fiber boost, replace corn with diced tomatoes or spinach. After enjoying your BBQ chicken stuffed sweet potatoes, store the leftovers in an airtight container. Keep them in the fridge for up to three days. Make sure to let them cool before sealing. This helps keep them fresh and tasty. To reheat, place the stuffed sweet potatoes on a baking sheet. Preheat your oven to 350°F (175°C). Heat them for about 15-20 minutes. This method keeps the sweet potatoes crispy. You can also use the microwave. Heat them for 1-2 minutes. Check if they are warm enough before serving. If you want to freeze the stuffed sweet potatoes, wrap each one tightly in plastic wrap. Place them in a freezer-safe bag. They can last for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best flavor and texture. Yes, you can prepare these sweet potatoes ahead. Bake the sweet potatoes and cool them first. Then, store them in the fridge for up to three days. When you're ready to serve, fill them with the BBQ chicken mixture. Reheat in the oven until warm. This way, you save time on busy days. The best BBQ sauce is one you enjoy! You can use store-bought or homemade sauce. Look for sauces that balance sweet and tangy flavors. If you like it spicy, try a sauce with chipotle or jalapeño. For a milder taste, opt for a honey or apple-based sauce. The right sauce makes your dish shine! You can tell sweet potatoes are done by checking their softness. After baking for 45-50 minutes, poke them with a fork. If the fork goes in easily, they are ready. The skin may look wrinkled, and the flesh should feel soft. Perfectly baked sweet potatoes provide a delicious base for your filling. This article covered how to make stuffed sweet potatoes, from ingredients to storing leftovers. You learned about ingredient substitutions and how to prep your sweet potatoes. We explored cooking tips, different protein options, and healthy swaps too. In the end, stuffed sweet potatoes are easy and fun to make. You can adjust them to fit your taste and needs. Enjoy experimenting with flavors, and don’t hesitate to make them your own. Happy cooking!$

BBQ Chicken Stuffed Sweet Potatoes

Delicious sweet potatoes stuffed with BBQ chicken, corn, black beans, and topped with cheese.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine American

Servings 4

Ingredients

4 medium sweet potatoes
2 cups cooked shredded chicken
1 cup BBQ sauce
1 cup corn kernels
0.5 cup black beans
0.5 cup shredded cheddar cheese
0.25 cup red onion
1 tablespoon olive oil
1 teaspoon smoked paprika
to taste salt
to taste pepper
for garnish fresh cilantro

Instructions

Preheat your oven to 400°F (200°C).
Clean the sweet potatoes thoroughly and prick them a few times with a fork. Place them on a baking sheet lined with parchment paper.
Bake the sweet potatoes in the preheated oven for about 45-50 minutes or until they are tender and easily pierced with a fork.
While the sweet potatoes are baking, heat the olive oil in a medium skillet over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened.
In a large bowl, combine the cooked shredded chicken, BBQ sauce, corn kernels, black beans, smoked paprika, salt, and pepper. Mix well to ensure everything is evenly coated.
Once the sweet potatoes are done baking, remove them from the oven and let them cool for a few minutes. Carefully slice each sweet potato down the middle, creating an opening.
Gently scoop out a bit of the flesh to create space for the filling, but be careful not to break the skin.
Spoon the BBQ chicken mixture into each sweet potato, generously filling the cavity.
Top each stuffed sweet potato with shredded cheddar cheese.
Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh chopped cilantro before serving.

Notes

Feel free to customize with your favorite BBQ sauce.

Keyword BBQ, chicken, stuffed, sweet potatoes