Description
A comforting and flavorful dish featuring roasted sweet potatoes stuffed with smoky BBQ shredded chicken and topped with fresh, customizable ingredients.
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons fresh cilantro or parsley (chopped)
- 1/2 cup sour cream or Greek yogurt (optional)
Instructions
- Preheat the oven to 200°C (400°F).
- Wash and scrub the sweet potatoes, then pierce them several times with a fork. Rub with olive oil and sprinkle with salt.
- Place the sweet potatoes on a baking sheet and roast for 40–50 minutes, until tender.
- While the potatoes bake, heat shredded chicken and BBQ sauce in a pan over medium heat, stirring until fully coated and warmed through.
- Remove sweet potatoes from the oven and let cool slightly. Slice open lengthwise and fluff the inside with a fork.
- Fill each potato with BBQ chicken and top with shredded cheese.
- Return to the oven for a few minutes if you want the cheese melted.
- Top with chopped red onion, fresh herbs, and sour cream or yogurt if desired. Serve warm.
Notes
- Rotisserie chicken works great for convenience.
- Customize toppings with corn, black beans, or avocado.
- Add hot sauce for a spicy variation.
- For vegetarian option, use roasted chickpeas instead of chicken.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven for best texture or microwave for speed.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
