BBQ Chicken Loaded Sweet Potatoes are fully backed and range from sweet to satisfying. It’s nutrition with feel-good indulgence. Sweet potatoes are sweet and go well with sweet barbecue chicken. It’s a staple comfort food combination that is also filled with nourishing ingredients.
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes (about 8 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the BBQ Chicken:
- 2 cups cooked chicken breast, shredded (about 12 ounces)
- 3/4 cup barbecue sauce, plus more for drizzling
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
For the Toppings:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- Optional: 1 avocado, diced
- Optional: 2 slices cooked bacon, crumbled
Instructions
1. Prepare the Sweet Potatoes
Set the oven to 400 degrees F. Sweet potatoes might contain grime, so wash them carefully to eliminate any.
Then, take a clean towel and dry them.
Before you put them in the oven, stab them gently 4-5 times so steam can escape while they cook.
Cover each sweet potato in olive oil, and then season them with a generous amount of salt and black pepper.
2. Bake the Sweet Potatoes
When the sweet potatoes are ready to bake, first, put the sweet potatoes on the oven rack.
On the rack right below, place a baking sheet to catch the drips.
Bake sweet potatoes for 45 to 55 minutes, depending on the potatoes.
When a fork can slide cleanly through, the sweet potatoes are done.
If the skins are wrinkly, that’s a good indication the potatoes have been cooked.
It’ll be obvious that the sweet potatoes are tender when you squeeze them with an oven mitt.
If the sweet potatoes are larger, you may need to bake them for 65 minutes.
3. Prepare the BBQ Chicken
When the sweet potatoes are ready to bake, combine the shredded chicken with BBQ sauce, garlic powder, and paprika, and add the mixture to a saucepan over medium heat.
Make sure to mix them all really well so that the chicken is completely coated with BBQ sauce.
Heat the mixture for around 5 to 7 minutes while stirring occasionally, until warmed and the sauce thickens.
Once the chicken is glossy and coated with the sauce, it is finished and can stay warm over a low heat.
4. Open and Fluff the Sweet Potatoes
Take the sweet potatoes out of the oven and allow them to cool for a couple of minutes.
Take a very sharp knife and cut them, being very careful, lengthwise from above the hinge to about an inch of each end.
With a clean kitchen towel to hold the hot, sweet potatoes, squeeze both edges and pull towards the middle to expose the flesh of the sweet potatoes.
The flesh should be very fluffy, and it should be hot and steaming.
Take a fork and fluff up the sweet potato flesh. Do this to create space for toppings of your choice.
5. Load and Top
Take a serving plate for each potato and place them on it.
Take the BBQ chicken and spoon it into the sweet potato and place it nice and high, letting some of it spill over the edge.
Take an additional plate and warm the shredded cheddar, finally sprinkling it over the hot chicken so it melts.
Take a sour cream or Greek yogurt and place a generous dollop on top of the potato.
Finally, finish the dish with the remaining toppings of your choice, such as on top of the cheese with some green onions and cilantro, and a sprinkle of diced red onion.
Take a small squeeze of BBQ sauce on top if desired.
6. Serve
These sweet potatoes are best served hot and right out of the oven.
Cheddar cheese will be melted and gooey, and sour cream will soften and become creamy.
They will, however, be messy to eat, so make sure to keep napkins handy.
Recipe Notes
Cooking the Chicken
If you want to save time, you can use rotisserie chicken for this recipe.
Just shred the chicken breast, and you’re good to go.
You can also use leftover grilled or baked chicken breast.
If you don’t have either of them, you can poach a chicken breast.
Simmer in boiling water for 15-18 minutes to cook through.
Sweet Potato Selection
Make sure to get sweet potatoes of the same size so they cook evenly.
Look for potatoes that have smooth, unblemished skin and don’t have any soft spots.
Try to get medium-sized potatoes as they hold the toppings best.
Microwave Option
If you have less time to prepare, try to microwave the sweet potatoes.
Make sure to pierce them with a fork before you microwave them.
They should be on a microwaveable plate and should be cooked for 5-7 minutes on high.
Make sure to flip them halfway through. Baking sweet potatoes will give them a better texture
Make It Spicy
Incorporate jalapeño peppers in the BBQ chicken mixture or select a spicy BBQ sauce.
Before dolloping the sour cream on top, consider adding a splash of hot sauce to it.
Cheese Melting Tip
After placing the cheese on top, put the loaded sweet potatoes back in the oven for an additional 2-3 minutes for cheese that’s really melty, and just to the point of being fully melted and bubbly.
Ingredient Swaps
- Chicken Substitutes: Rotisserie chicken, pulled pork, and even black beans for a vegetarian option work well, as does leftover turkey. Ground turkey or beef that’s been cooked with taco seasoning also does the job nicely.
- Barbecue Sauce Options: Any style works here; it’s your pick: Kansas City sweet and tangy, Carolina mustard-based, or Texas-style smoky. Or, make your own using a base of ketchup, brown sugar, vinegar, and spices.
- Cheese Alternatives: Use Monterey Jack in place of cheddar, or a Mexican blend for a variety. For a more sophisticated twist, crumbled blue cheese or feta works well. Pepper jack adds heat.
- Dairy-Free Options: If you want a creamier topping, replace sour cream with dairy-free plain yogurt, mashed avocado, or cashew cream, and use dairy-free shredded cheese.
- Sweet Potato Alternatives: For those who enjoy traditional flavors best, regular russet potatoes work well. If you’re looking for a less sweet option, Japanese sweet potatoes are a good choice, as well.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Baked sweet potatoes and the BBQ chicken filling can be prepped and stashed separately in the fridge for 3 days.
You can reheat them and put everything together to serve.
You can reheat sweet potatoes at 350°F for 15 minutes or microwave them for 2-3 minutes.
How do I know when sweet potatoes are fully cooked?
Fully cooked sweet potatoes should yield no resistance when pierced in the center.
Wrinkled skin and the soft, mushy feeling of the sweet potato when squeezing it are signs of the potato being fully cooked.
The ideal temperature for the potato to reach is 205-210°F for the fluffiest outcome.
Can I use raw chicken for this recipe?
Yes, but it will need to be cooked first.
Chicken breasts should be basted with salt and pepper, and then baked for 25-30 minutes at 375°F, or until 165°F is reached.
After 5 minutes of resting, it should be shredded with 2 forks, and the barbecue sauce should then be mixed with it.
What’s the best barbecue sauce to use?
Whatever barbecue sauce your family likes best is the best choice.
Sweet and tangy sauces such as Sweet Baby Ray’s work great; however, smoky and spicy types add great depth.
If you want to choose a healthier sauce, barbecue sauces with low sugar are available.
You can make your own to have complete control over the toppings used.
BBQ Chicken Loaded Sweet Potatoes
BBQ Chicken Loaded Sweet Potatoes are fully backed and range from sweet to satisfying. It's nutrition with feel-good indulgence. Sweet potatoes are sweet and go well with sweet barbecue chicken. It's a staple comfort food combination that is also filled with nourishing ingredients.
Ingredients
- Ingredients
- For the Sweet Potatoes:
- 4 medium sweet potatoes (about 8 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the BBQ Chicken:
- 2 cups cooked chicken breast, shredded (about 12 ounces)
- 3/4 cup barbecue sauce, plus more for drizzling
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- For the Toppings:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- Optional: 1 avocado, diced
- Optional: 2 slices cooked bacon, crumbled
Instructions
1. Prepare the Sweet Potatoes
Set the oven to 400 degrees F. Sweet potatoes might contain grime, so wash them carefully to eliminate any.
Then, take a clean towel and dry them.
Before you put them in the oven, stab them gently 4-5 times so steam can escape while they cook.
Cover each sweet potato in olive oil, and then season them with a generous amount of salt and black pepper.
2. Bake the Sweet Potatoes
When the sweet potatoes are ready to bake, first, put the sweet potatoes on the oven rack.
On the rack right below, place a baking sheet to catch the drips.
Bake sweet potatoes for 45 to 55 minutes, depending on the potatoes.
When a fork can slide cleanly through, the sweet potatoes are done.
If the skins are wrinkly, that's a good indication the potatoes have been cooked.
It'll be obvious that the sweet potatoes are tender when you squeeze them with an oven mitt.
If the sweet potatoes are larger, you may need to bake them for 65 minutes.
3. Prepare the BBQ Chicken
When the sweet potatoes are ready to bake, combine the shredded chicken with BBQ sauce, garlic powder, and paprika, and add the mixture to a saucepan over medium heat.
Make sure to mix them all really well so that the chicken is completely coated with BBQ sauce.
Heat the mixture for around 5 to 7 minutes while stirring occasionally, until warmed and the sauce thickens.
Once the chicken is glossy and coated with the sauce, it is finished and can stay warm over a low heat.
4. Open and Fluff the Sweet Potatoes
Take the sweet potatoes out of the oven and allow them to cool for a couple of minutes.
Take a very sharp knife and cut them, being very careful, lengthwise from above the hinge to about an inch of each end.
With a clean kitchen towel to hold the hot, sweet potatoes, squeeze both edges and pull towards the middle to expose the flesh of the sweet potatoes.
The flesh should be very fluffy, and it should be hot and steaming.
Take a fork and fluff up the sweet potato flesh. Do this to create space for toppings of your choice.
5. Load and Top
Take a serving plate for each potato and place them on it.
Take the BBQ chicken and spoon it into the sweet potato and place it nice and high, letting some of it spill over the edge.
Take an additional plate and warm the shredded cheddar, finally sprinkling it over the hot chicken so it melts.
Take a sour cream or Greek yogurt and place a generous dollop on top of the potato.
Finally, finish the dish with the remaining toppings of your choice, such as on top of the cheese with some green onions and cilantro, and a sprinkle of diced red onion.
Take a small squeeze of BBQ sauce on top if desired.
6. Serve
These sweet potatoes are best served hot and right out of the oven.
Cheddar cheese will be melted and gooey, and sour cream will soften and become creamy.
They will, however, be messy to eat, so make sure to keep napkins handy!
Notes
Recipe Notes
Cooking the Chicken
If you want to save time, you can use rotisserie chicken for this recipe.
Just shred the chicken breast, and you're good to go.
You can also use leftover grilled or baked chicken breast.
If you don't have either of them, you can poach a chicken breast.
Simmer in boiling water for 15-18 minutes to cook through.
Sweet Potato Selection
Make sure to get sweet potatoes of the same size so they cook evenly.
Look for potatoes that have smooth, unblemished skin and don't have any soft spots.
Try to get medium-sized potatoes as they hold the toppings best.
Microwave Option
If you have less time to prepare, try to microwave the sweet potatoes.
Make sure to pierce them with a fork before you microwave them.
They should be on a microwaveable plate and should be cooked for 5-7 minutes on high.
Make sure to flip them halfway through. Baking sweet potatoes will give them a better texture
Make It Spicy
Incorporate jalapeño peppers in the BBQ chicken mixture or select a spicy BBQ sauce.
Before dolloping the sour cream on top, consider adding a splash of hot sauce to it.
Cheese Melting Tip
After placing the cheese on top, put the loaded sweet potatoes back in the oven for an additional 2-3 minutes for cheese that’s really melty, and just to the point of being fully melted and bubbly.
Nutrition Information:
Yield:
4 servingsServing Size:
1 loaded sweet potato (approximately 14-16 ounces total with toppings)Amount Per Serving: Calories: 485 kcalTotal Fat: 16g (21% DV)gSaturated Fat: 6g (30% DV)gCholesterol: 95mg (32% DV)mgSodium: 890mg (39% DV)mgCarbohydrates: 52g (19% DV)gFiber: 7g (25% DV)gSugar: 18ggProtein: 32g (64% DV)g