BBQ Chicken Stuffed Sweet Potatoes : Sweet, Smoky, and Packed with Protein

Let’s Taco ‘Bout Stuffed Sweet Potatoes… Wait, Wrong Recipe! (Just Kidding, This is Even Better)

Picture this: it’s one of those nights. You’re craving something hearty, something that feels like a hug from the inside out, but you also want it to be… kinda good for you? You’re dreaming of smoky, savory BBQ but don’t want to babysit the grill. You want color, crunch, and a meal that looks as vibrant as it tastes. Sound familiar, friend? You’ve just described the exact craving that led me straight to the kitchen to create these BBQ Chicken Stuffed Sweet Potatoes.

This isn’t just a recipe; it’s your new weeknight superhero, your meal prep MVP, and your answer to “what’s for dinner?” that actually makes everyone happy. Imagine perfectly roasted sweet potatoes, so tender they practically fluff themselves, cradling a pile of juicy, smoky barbecue chicken. Then, just when you think it can’t get better, we crown it with a bright, crunchy, tangy slaw that cuts through the richness like a delicious high-five. It’s sweet, it’s smoky, it’s packed with protein, and it’s honestly so much fun to eat. Every forkful is a perfect little party of textures and flavors. The best part? It’s deceptively simple. We’re using smart shortcuts and layering flavors like a pro, so you get a meal that tastes like you fussed for hours, but really, you were just hanging out, maybe dancing to your favorite playlist while the oven did most of the work. So, tie on your apron (or don’t, I’m not the boss of you), and let’s make a dinner wave worth riding.

The Bonfire & The Sweet Potato: A Flavor Memory

This recipe always takes me back to my teen years in my little coastal town. We’d have these big, messy, wonderful bonfires on the beach with friends. Someone would always bring a guitar, someone would always forget the marshmallows, and my dad—bless him—would always, without fail, bring a foil-wrapped parcel of sweet potatoes to toss in the embers. They’d come out blackened and steaming, and we’d split them open, the sweet, caramelized scent mixing with the salty sea air. We’d top them with whatever was in the cooler: sometimes leftover pulled pork from a weekend BBQ, sometimes just butter and salt.

That magic of the sweet and savory combo, eaten with your fingers under a starry sky, is the soul of this dish. My kitchen now might not have the sound of crashing waves (I substitute with a pretty good Spotify “Ocean Sounds” playlist), but that feeling of cozy, satisfying, unpretentious joy is exactly what I’m packing into these stuffed potatoes. It’s a bonfire feast, made for your everyday table.

BBQ Chicken Stuffed Sweet Potatoes : Sweet, Smoky, and Packed with Protein

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• Author: islamerrick
• Total Time: 50 minutes
• Yield: 2 servings 1x

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Description

This BBQ Chicken Stuffed Sweet Potato recipe brings together tender shredded chicken tossed in smoky barbecue sauce, nestled inside fluffy roasted sweet potatoes, and topped with crunchy slaw for the perfect balance of sweet, savory, and fresh. It’s protein-packed, meal-prep friendly, and seriously satisfying.

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Ingredients

Scale 1x2x3x

For the Sweet Potatoes:

2 medium sweet potatoes

1 teaspoon olive oil

Salt to taste

For the BBQ Chicken:

1 1/2 cups cooked, shredded chicken breast

1/3 cup barbecue sauce (choose low-sugar for lighter option)

For the Slaw:

1 cup shredded cabbage or coleslaw mix

1 tablespoon Greek yogurt or mayo

1 teaspoon apple cider vinegar

Salt and pepper to taste

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Instructions

Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Poke holes in sweet potatoes with a fork, rub with olive oil and salt. Roast for 40–45 minutes, or until soft.

Mix the BBQ Chicken: In a bowl, toss shredded chicken with barbecue sauce. Heat gently if needed.

Make the Slaw: In a small bowl, mix cabbage with Greek yogurt, vinegar, salt, and pepper. Chill until ready to use.

Assemble: Slice roasted sweet potatoes open and fluff the insides with a fork. Fill with warm BBQ chicken, then top with slaw.

Serve: Add extra BBQ drizzle or herbs if desired.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner, Main Course

Gathering Your Flavor Crew: Ingredients & Insights

Here’s the lineup for our flavor party. Don’t stress about exact brands or perfection—cooking is a vibe, not a science experiment!

• 2 medium sweet potatoes: Our edible bowls! Look for ones that are firm and evenly shaped for the best roasting. The orange-fleshed varieties (like Garnet or Jewel) are perfect—naturally sweet and fluffy when cooked. Chef’s Insight: Size matters here. Too big, and they take forever; too small, and you can’t stuff them properly. Go for the Goldilocks zone.
• 1 tsp olive oil & Salt: Just a slick of oil and a pinch of salt transform the skin into a slightly crisp, seasoned treat. Don’t skip salting the outside!
• 1 1/2 cups cooked, shredded chicken breast: The ultimate shortcut! I use a rotisserie chicken 90% of the time—no shame in that game. It’s juicy, flavorful, and gets dinner on the table fast. Leftover grilled or baked chicken works great too. Substitution Tip: For a vegetarian twist, swap in 1 can of drained and rinsed black beans or chickpeas!
• 1/3 cup barbecue sauce: The star of the show. Use your favorite brand—smoky, spicy, sweet, or a combo. Chef’s Insight: I often choose a low-sugar or “no high-fructose corn syrup” option to let the natural sweetness of the potatoes shine through. Want more control? Make your own quick glaze with tomato paste, a touch of maple syrup, smoked paprika, and apple cider vinegar.
• 1 cup shredded cabbage or coleslaw mix: Our crunch factor. The bagged mix with carrots is a huge time-saver. Substitution Tip: No cabbage? Thinly sliced Brussels sprouts, kale, or even broccoli slaw work in a pinch.
• 1 tbsp Greek yogurt or mayo: The creamy binder for our slaw. Greek yogurt adds a tangy protein boost, while mayo gives classic creaminess. I use a 50/50 mix sometimes! Chef’s Insight: For a dairy-free option, vegan mayo or even a scoop of mashed avocado thinned with lime juice is fantastic.
• 1 tsp apple cider vinegar: This little splash wakes up the slaw and balances the richness. Lemon juice or rice vinegar are great stand-ins.
• Salt & Pepper: The dynamic duo. Season as you go!

Let’s Build Some Delicious: Step-by-Step Magic

Ready? Let’s do this. I’m talking you through each step with all my favorite kitchen hacks.

1. Roast Those ‘Taters: Preheat your oven to 400°F (200°C). This is the perfect heat for cooking the potatoes through without burning the skins. Grab a fork and give each sweet potato a few good jabs all over. Why? This lets the steam escape so they don’t turn into sweet potato bombs in your oven (true story, not a fun clean-up). Rub them with the olive oil and a generous pinch of salt—this makes the skin deliciously edible. Place them right on the oven rack with a baking sheet on the rack below to catch any drips. Roast for 40-50 minutes. You’ll know they’re done when you can easily pierce them with a fork and they feel soft and yielding. Chef’s Hack: If you’re in a rush, you can microwave them for 5-7 minutes first, then finish in the oven for 15 minutes to get that perfect roasted texture.
2. While They Roast, Make the Magic Fillings: In a medium bowl, toss your shredded chicken with the barbecue sauce. That’s it. Seriously. If your chicken is cold from the fridge, I like to warm this mixture gently in a skillet or the microwave for a minute just to take the chill off—it makes the final dish so cozy. In a separate small bowl, mix your slaw ingredients: cabbage, Greek yogurt (or mayo), vinegar, salt, and pepper. Stir it up until everything is lightly coated. Pop this in the fridge to let the flavors mingle and the cabbage stay crisp.
3. The Grand Fluff & Stuff: Carefully pull your sweet potatoes from the oven (they’re hot!). Let them cool just enough so you can handle them. Using a sharp knife, slice a long slit down the top of each potato. Then, with a fork, gently fluff the insides, pulling the flesh upward. This step is KEY! It creates a beautiful, textured bed for the chicken to nestle into, and it mixes the creamy interior perfectly. Season the inside with a tiny pinch of salt if you like.
4. Assemble Your Masterpiece: Now for the fun part! Divide the warm BBQ chicken mixture between the two potatoes, piling it high into that fluffy bed you made. Top each mountain of chicken with a big, cool handful of the slaw. The contrast of warm and cool, soft and crunchy, is everything. For a final flourish, I sometimes drizzle a tiny bit more BBQ sauce over the top or sprinkle with chopped fresh cilantro or green onions.

Plating for Maximum Joy (Or Just Eat it From the Pan!)

For a simple, gorgeous presentation, place each stuffed potato on its own plate or in a shallow bowl. The vibrant orange, deep red BBQ, and fresh white-and-green slaw are a color trifecta. I love adding a lime wedge on the side for an extra squeeze of brightness over the slaw. This is a complete meal in itself—no need for complicated sides. But if you’re feeling fancy, a simple side salad of mixed greens with a light vinaigrette or some quick-pickled red onions are fantastic companions. Most importantly, serve them immediately while the potato is warm and the slaw is crisp!

Ride Your Own Flavor Wave: Recipe Variations

• Buffalo Blue Twist: Swap BBQ sauce for Buffalo sauce. Mix the chicken with 1/4 cup Buffalo sauce and a tablespoon of ranch dressing. Top with the slaw and crumbled blue cheese.
• Pulled Pork Paradise: Use leftover or store-bought pulled pork instead of chicken. It’s a next-level delicious switch.
• Vegan Dream Boat: Fill your potato with smoky baked beans or sautéed, seasoned lentils. Use vegan mayo in the slaw.
• Tex-Mex Fiesta: Season chicken with taco seasoning and use a chipotle BBQ sauce or salsa. Top with the slaw, avocado slices, and a dollop of sour cream.
• Curry Coconut Twist: Toss chicken in a tablespoon of Thai yellow or red curry paste mixed with a few tablespoons of coconut milk. Top with a slaw made with shredded mango or carrot for a sweet kick.

Isla’s Chef’s Notes: The “No-Stress” Philosophy

This recipe has become a true workhorse in my kitchen, and it’s evolved so much since that first bonfire-inspired version. Originally, I used to make my own BBQ chicken from scratch in the slow cooker, which is amazing, but let’s be real—on a Tuesday? No thanks. Embracing the rotisserie chicken shortcut was a game-changer. It means this dish is accessible any night of the week. I’ve also learned that the slaw is non-negotiable. I once tried skipping it to save time, and the whole dish felt… sad. That crunchy, tangy top layer is what makes it sing! Don’t be afraid to let the potatoes get really soft in the oven—the caramelized, almost jammy bits near the skin are the chef’s treat (shh, I won’t tell if you sneak a bite). This recipe is a reminder that great food isn’t about perfection; it’s about combining simple, delicious elements with joy and a sense of play. Now go make it yours!

Your Questions, Answered: FAQs & Troubleshooting

Q: Can I meal prep these BBQ Chicken Stuffed Sweet Potatoes?
A: Absolutely! They’re a meal prep superstar. Roast the sweet potatoes and store them (un-stuffed) in an airtight container in the fridge for up to 4 days. Keep the BBQ chicken and slaw in separate containers. When ready to eat, reheat the potato and chicken separately, then assemble with the cold slaw. The slaw might soften a bit over time, so it’s best added fresh.

Q: My sweet potatoes are taking forever to cook! What’s wrong?
A: Sweet potato size and shape can vary wildly. If they’re very large or thick, they can take over an hour. Next time, try to pick more uniformly medium-sized ones. For now, just be patient—they’re done when a knife slides in with zero resistance. You can also try cutting them in half lengthwise before roasting (brush the cut side with oil) to cut the cooking time nearly in half.

Q: Can I use regular potatoes instead?
A: You can, but the flavor profile will be different. A russet or Yukon Gold potato will be more savory and less sweet. I’d recommend topping a regular potato with a richer, possibly cheesier filling to compensate. The sweet potato’s natural sugar is what creates that magical contrast with the smoky BBQ.

Q: How can I make this spicier?
A: I love this question! Choose a spicy BBQ sauce, add a pinch of cayenne or smoked paprika to the chicken mixture, or mix a finely diced jalapeño or a dash of hot sauce into your slaw. A drizzle of sriracha or chipotle crema on top at the end is also a fantastic spicy finish.

Nutritional Info (A Rough Guide!)

Please note: This is an estimate based on the specific ingredients listed (using low-sugar BBQ sauce and Greek yogurt). Your totals may vary depending on brands and exact quantities used.

Per Serving (1 stuffed potato): Calories: ~460 | Protein: ~38g | Carbohydrates: ~35g | Fat: ~18g | Fiber: 6g
This meal is a fantastic balance of complex carbs from the sweet potato, lean protein from the chicken, and healthy fats. The fiber keeps you full and satisfied!