Honey BBQ Chicken Stuffed Sweet Potatoes (Printable)

Fluffy roasted sweet potatoes loaded with honey BBQ chicken, melty cheese, and fresh herbs for a satisfying meal.

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt

→ Chicken Filling

04 - 2 cups cooked chicken breast, shredded
05 - 1/2 cup honey BBQ sauce, gluten-free
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon garlic powder

→ Toppings

08 - 1 cup shredded cheddar cheese
09 - 1/4 cup thinly sliced green onions
10 - 2 tablespoons chopped fresh cilantro

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Rub each sweet potato with olive oil and sprinkle with salt. Prick potatoes several times with a fork to allow steam to escape.
03 - Place sweet potatoes on prepared baking sheet and roast for 40 to 50 minutes until fork-tender.
04 - While potatoes roast, combine shredded chicken, honey BBQ sauce, smoked paprika, and garlic powder in a mixing bowl. Stir until well combined.
05 - When sweet potatoes are cool enough to handle, slice each lengthwise and gently scoop out some flesh to create a boat shape, leaving approximately 1/4-inch border intact.
06 - Add scooped sweet potato flesh to the chicken mixture and stir together until fully incorporated.
07 - Distribute BBQ chicken mixture evenly among sweet potato boats. Top each with shredded cheddar cheese.
08 - Return stuffed sweet potatoes to oven and bake for 5 to 7 minutes until cheese melts completely.
09 - Remove from oven and garnish with green onions and cilantro. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one oven, which means minimal cleanup and maximum relaxation time while dinner happens.
  • The sweet potato flesh gets folded right into the filling, so nothing goes to waste and you get extra creaminess in every bite.
  • Gluten-free by nature (just watch your sauce), making it a safe bet for gathering with friends who have dietary restrictions.
  • It's the kind of meal that tastes special enough for company but simple enough to make on a regular Wednesday.
02 -
  • Don't skip pricking the sweet potatoes before roasting—I learned this the hard way when one actually exploded and left a mess on my oven floor that took forever to clean.
  • If your sweet potatoes are large, add 10 extra minutes to the roasting time because a slightly undercooked center means it'll be harder to scoop and the edges will overcook before the middle softens.
  • The chicken mixture can be made a full day ahead and stored in the fridge, which means you only have to roast the potatoes when you're ready to eat.
03 -
  • Let the roasted sweet potatoes cool for at least 5 minutes before scooping so you don't burn your fingers and the flesh is firm enough to handle without falling apart.
  • Taste your BBQ sauce before you use it because brands vary wildly in sweetness and smokiness—this tells you if you need to add spice or tone down the sauce amount.
  • These taste even better the next day because the flavors meld together overnight, so leftovers are genuinely worth making extra for.
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