BQQ chicken stuffed sweet potatoes are an easy, delicious and hearty healthy meal, perfect for weeknight dinners. Tender juicy pulled chicken loaded with barbecue sauce stuffed into a baked sweet potato and topped with creamy guacamole, red onions and pico de gallo!
This recipe is gluten-free, dairy free and Whole30 friendly (just substitute the BBQ sauce with a Whole30 compliant sauce) and paleo-friendly.
Stuffed sweet potatoes are highly underrated. We love to use these as our vessel and stuff them with all kinds of delicious healthy ingredients. If we can avoid eating bread which makes you feel way to full and bloated, sign us up! The sweet potatoes give you that extra boost of nutrients and the caramelization from baking them in the oven makes these so irresistible you won’t miss the bread.
We kept this recipe super simple. To make the sweet potatoes simple give them a wash and a scrub, poke a few holes in them and place them on a baking tray. They need about 50 minutes to bake at 400F depending on the size of the potatoes. If your baking a large batch try and grab potatoes that are all roughly the same size.
We used left over chicken from the night before so this is a great way to use up some leftovers you have on hand and turn it into a brand new dish. We had roasted a chicken and shredded the meat for our BBQ chicken stuffed sweet potatoes. If you don’t already have chicken on hand you can buy a precooked chicken at your local grocery store or bake and even barbecue some chicken breasts while the sweet potatoes are in the oven.
Top these with some of your favorite toppings we went with freshly made guacamole and fresh pico de gallo and red onions. You can always use creamy coleslaw and cheese for those who can have dairy. If you’ve never had a stuffed sweet potato before, these are such a delicious treat!
We hope you guys enjoyed this recipe!
1. Preheat oven to 400 degreesF.
2. Line a baking sheet with parchment paper. Wash and scrub the sweet potatoes. Using a fork poke a few holes in each potato and place them on the tray. Bake for 50 minutes depending on the size adjust the baking time.
3 While the sweet potatoes bake, prepare the toppings.
To make the pico:
4. Add all the ingredients to a bowl, stir and season well with salt and pepper. Set aside
until ready to serve
To make the BBQ pulled chicken:
5. Heat oil in a saute pan. Add the pulled chicken along with ½ cup to 1 cup of BBQ sauce. Cook until the chicken is heated through and coated in BBQ sauce. Remove from heat and set aside.
To make the stuffed sweet potatoes:
6. Slice each sweet potato down the middle but not all the way through. Using a spoon scrape some of the top filling out and discard. Fill each potato with BBQ pulled chicken. Garnish with red onions, sliced jalapenos, pico and guacamole. Finish with fresh chopped cilantro.