BBQ Chicken Stuffed Sweet Potatoes (Printable Version)
Roasted sweet potatoes packed with smoky BBQ chicken and maple, topped with scallions for hearty flavor.
# What You'll Need:
→ Sweet Potatoes
01 -
2 extra-large sweet potatoes (about 1.5 pounds or 24 ounces cooked weight)
02 -
2 tablespoons maple syrup
03 -
1/2 teaspoon kosher salt
04 -
1/2 teaspoon paprika
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon ground cinnamon
08 -
1/4 teaspoon cayenne pepper
09 -
1/4 teaspoon dried thyme
→ Chicken Filling
10 -
2 large cooked chicken breasts
11 -
1/2 cup barbecue sauce (reduced sugar, such as Stubbs Original)
12 -
1/2 cup diced red onion
13 -
2 scallions, chopped for garnish
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Place whole sweet potatoes directly on the oven rack and roast for 45 to 60 minutes until fork-tender.
02 -
Allow sweet potatoes to cool slightly, then cut each in half lengthwise and carefully scoop out the flesh into a mixing bowl, keeping skins intact for stuffing.
03 -
Add maple syrup, kosher salt, paprika, garlic powder, cumin, cinnamon, cayenne, and dried thyme to the sweet potato flesh and mix until well incorporated.
04 -
Spoon the seasoned potato mixture evenly back into the reserved potato skins. Place stuffed skins into a baking dish.
05 -
Shred cooked chicken breasts and combine with barbecue sauce and diced red onion in a separate bowl. Mix to evenly coat the chicken.
06 -
Spoon the barbecue chicken filling over each stuffed sweet potato. Bake at 400°F for 10 to 15 minutes until thoroughly heated and lightly browned on top.
07 -
Garnish with extra barbecue sauce if desired and sprinkle with chopped scallions before serving.
# Additional Notes:
01 -
For a lighter alternative, substitute chicken with cooked turkey breast. Adjust barbecue sauce for desired sweetness and spice.