Tender sweet potatoes filled with shredded BBQ chicken make a satisfying, flavorful weeknight dinner. Just three ingredients and about 30 minutes of active time—simple, comforting, and delicious.
I had a surplus of sweet potatoes after a weekend of making baby food—squash, zucchini, pears, apples and, of course, plenty of sweet potatoes. With a bounty to use up and a kitchen stocked with chicken and BBQ sauce, I turned those spuds into these delicious stuffed sweet potatoes. The result: sweet, tangy, and satisfying bites you’ll want to make again and again.
Sweet potatoes are a nutritious choice packed with vitamins and fiber, making them a great base for a hearty, balanced meal. Pairing them with shredded BBQ chicken creates a pleasing contrast of textures and flavors—soft, caramelized potato with saucy, savory chicken. Serve with a simple green salad for a complete dinner.
These stuffed sweet potatoes are easy to prepare and adaptable to your taste. Use your favorite barbecue sauce and adjust the amount to suit how saucy or subtly flavored you like things. The recipe is forgiving and quick, making it perfect for busy weeknights when you want something homey without a lot of fuss.
After roasting until tender, the sweet potatoes become soft and slightly caramelized, ready to cradle the warm, shredded BBQ chicken. The chicken is coated in a tangy-sweet sauce that complements the natural sweetness of the potato. A quick sprinkle of salt and pepper finishes the dish and brings everything together.
These make a comforting, nutritious meal and are a great way to use pantry staples. Try them tonight—you’ll be surprised how a few simple ingredients can deliver big flavor.
3-Ingredient BBQ Stuffed Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 1 lb. boneless skinless chicken breasts
- 1/3 cup BBQ sauce, your favorite (adjust to taste)
Instructions
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Preheat the oven to 400°F (200°C). Place the sweet potatoes on a large baking sheet and roast until tender, about 1 hour depending on their size.
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After the sweet potatoes have roasted for 30 minutes, add the chicken breasts to a separate baking sheet and place them in the oven. Continue roasting both for another 30 minutes, or until the chicken is cooked through and the potatoes are tender.
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While the chicken finishes, warm the BBQ sauce in a small saucepan over medium-low heat for about 5 minutes.
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Remove the chicken from the oven and shred it with two forks or an electric mixer. Stir the shredded chicken into the warmed BBQ sauce until evenly coated.
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Slice each sweet potato in half lengthwise and top with generous scoops of the BBQ shredded chicken. Add extra sauce if desired and season with salt and pepper to taste.
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Serve warm and enjoy.
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