BBQ Chicken Stuffed Sweet Potatoes: Sweet, Smoky, Spectacular

Sweet potatoes are nature’s bowl.

Roast them. Fluff them. Pile on BBQ chicken and crunchy coleslaw. Sweet. Smoky. Creamy. Crunchy. This is a one-potato meal that hits every note. No leftovers? Make two.

Ingredients

Serves 4.

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 2 cups cooked chicken, shredded (rotisserie works)
• ½ cup BBQ sauce (plus extra for drizzling)

For the Coleslaw (Quick):

• 2 cups shredded coleslaw mix
• ¼ cup mayo
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper

Optional toppings: Green onions, cilantro, pickled red onions

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat oven to 400°F (200°C).
2. Poke sweet potatoes with a fork. Rub with olive oil and salt.
3. Roast 40-50 minutes until tender.

Step 2: Make the Coleslaw

1. Mix coleslaw, mayo, vinegar, honey, salt, and pepper in a bowl. Set aside.

Step 3: Prep the BBQ Chicken

1. Toss shredded chicken with BBQ sauce until coated.

Step 4: Assemble

1. Slit sweet potatoes open. Fluff insides with a fork.
2. Stuff with BBQ chicken. Top with coleslaw.
3. Drizzle with extra BBQ sauce.

Step 5: Serve

1. Sprinkle with green onions or cilantro. Eat with a fork. Or your hands. No judgment.

Summary

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes

Yield: 4 stuffed sweet potatoes

Difficulty: Easy

Storage Notes

Fridge:

Store components separately for 4 days. Assemble fresh for best texture.

Reheat Potato:

Microwave 2-3 minutes. Or oven at 375°F for 10 minutes.

Pro Tip:

Make a batch of BBQ chicken on Sunday. Stuffed sweet potatoes all week. You’re welcome.