Save There's something about sweet potatoes that makes me slow down in the kitchen. One weeknight, I was staring at four of them rolling around in my crisper drawer when it hit me—why not turn them into boats? I had some leftover rotisserie chicken and a bottle of honey BBQ sauce, and suddenly this dish was born. The way the sweet and savory flavors collided on that first bite reminded me why the best meals often come from happy accidents rather than careful planning.
I made this for a group of friends who were skeptical about anything "healthy-sounding," and watching their faces when they tasted it was pure joy. The sour cream drizzle, the crunch of fresh cilantro, the way the cheese got slightly crispy around the edges—it felt fancy without being fussy. One person asked for the recipe before dessert even arrived.
Ingredients
- Sweet Potatoes (4 medium, scrubbed): These are your edible vessels, and picking ones roughly the same size ensures they cook evenly. I've learned the hard way that one giant potato will have a crunchy outside while the others are perfectly tender.
- Cooked Shredded Chicken (2 cups): A rotisserie chicken from the grocery store does half the work for you and tastes better than you might expect. Poached chicken works too if you want to control the sodium, though it's slightly less forgiving for shredding.
- Honey BBQ Sauce (1 cup): This is where the magic lives, so pick one you'd actually eat on its own. Store-bought is completely fine here—no shame, only efficiency.
- Honey (1 tablespoon): Just enough to deepen the sweetness without making the filling cloyingly sugary. It also helps the sauce cling to the chicken rather than sliding off.
- Smoked Paprika (1/2 teaspoon): This spice does something the plain BBQ sauce can't—it adds a whisper of campfire flavor and subtle depth that makes people wonder what you added.
- Ground Black Pepper and Salt (1/4 teaspoon each): These are your seasoning safety net, balancing sweetness with savory notes so nothing tastes one-dimensional.
- Shredded Cheddar Cheese (1/2 cup, optional): If you skip this, the dish is still wonderful, but that melted cheese layer is honestly the highlight. It gets slightly browned and develops a little crispy edge.
- Red Onion, Fresh Cilantro, Green Onions (fresh toppings): These raw garnishes are non-negotiable—they cut through the richness and add brightness that makes every bite feel alive. The freshness is what separates this from feeling heavy.
- Sour Cream (1/4 cup, optional): A cool dollop at the end is like hitting a reset button on your palate between bites. You could use Greek yogurt here, though it won't be quite as luxurious.
Instructions
- Get Your Oven Ready and Potatoes Baking:
- Preheat to 400°F and prick each sweet potato several times with a fork—this lets steam escape so they don't burst (a lesson learned messily). Line your baking sheet with parchment paper and bake for 40–50 minutes until a fork slides through the thickest part with barely any resistance.
- Build Your Chicken Filling:
- While the potatoes are cooking, combine your shredded chicken with honey BBQ sauce, honey, smoked paprika, salt, and pepper in a bowl. Stir until every strand of chicken is glossy and coated—this is when the flavors start getting to know each other.
- Transform the Potatoes into Boats:
- Once the potatoes are tender and cool enough to hold, cut each one lengthwise down the center without cutting all the way through the bottom. Use a fork to gently fluff the insides, creating a natural cavity that's perfect for stuffing without shredding the skin.
- Stuff and Top:
- Divide the chicken mixture evenly among all four potatoes, piling it generously into those fluffed centers. If you're using cheese, sprinkle it over the warm filling so it starts melting from the residual heat.
- Final Heat and Melt:
- Return the stuffed potatoes to the oven for 5–7 minutes just until the cheese (if using) is melted and the filling is piping hot. You're not looking for long here—just enough time for everything to warm through together.
- Garnish and Serve:
- Top each potato with diced red onion, fresh cilantro or parsley, sliced green onions, and a cool dollop of sour cream. The contrast between warm and cool, sweet and sharp, is what makes this sing.
Save This dish became my go-to when I wanted to feel accomplished without spending hours in the kitchen. There's something deeply satisfying about serving someone a potato that's been transformed into something they didn't expect to love.
Timing and Flexibility
The beauty of this recipe is that you can prep the chicken filling up to a day ahead, which means less work when you're actually cooking. I often bake the potatoes on their own, refrigerate them, then reheat and stuff them whenever I'm ready to eat. The whole thing comes together in under an hour if you're doing it fresh, but there's real freedom in breaking it into chunks.
Customizing Your Version
I've made this recipe at least a dozen different ways depending on what's in my kitchen and who's eating. One version got a spicy upgrade with diced jalapeños mixed into the chicken, another went vegetarian with shredded jackfruit, and once I used leftover pulled pork because I had it on hand. The foundation is strong enough to handle your creativity rather than fighting against it.
Serving and Storage
These are best served immediately while the cheese is still melted and the potatoes are steaming, but they hold together beautifully as leftovers. I've reheated them gently in a 350°F oven for about ten minutes and they stay mostly intact—not quite as dramatic as fresh, but still delicious and perfect for lunch the next day.
- Pair these with a crisp coleslaw or simple green salad to balance the richness and add textural contrast.
- A cold beverage like iced tea or a light lager cuts through the sweetness and keeps things feeling balanced.
- Leftovers can be stored in an airtight container in the fridge for up to three days and reheated gently in the oven.
Save This recipe reminds me that the best food is often the simplest—just good ingredients allowed to be themselves. It's the kind of meal that feels special without demanding anything complicated from you.
Recipe Help & Answers
- → Can I make these ahead of time?
Yes, you can bake the sweet potatoes and prepare the chicken filling up to 2 days ahead. Store them separately in the refrigerator. When ready to serve, reheat the potatoes, stuff them with the chicken mixture, and finish with the final baking step.
- → What's the best way to cook the chicken?
Rotisserie chicken works perfectly for convenience and already has great flavor. Alternatively, poach chicken breasts in simmering water or broth until cooked through, then shred. Both methods give you tender, juicy meat that absorbs the BBQ sauce beautifully.
- → Can I freeze these stuffed sweet potatoes?
Assemble the stuffed potatoes completely through step 5, then cool and wrap individually. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15-20 minutes until hot. Add fresh garnishes after reheating.
- → How do I know when the sweet potatoes are fully cooked?
Pierce a sweet potato with a fork—it should slide in easily with no resistance. The skin should feel slightly crisp while the flesh inside is very tender. This typically takes 40-50 minutes at 400°F, depending on the size of your potatoes.
- → What vegetarian substitutions work well?
Young jackfruit makes an excellent meat alternative with a similar texture. Rinse, drain, and shred canned jackfruit, then simmer in the BBQ sauce mixture until flavorful. Chickpeas, mashed slightly, also work well for a protein-packed vegetarian version.