Description
Hearty roasted sweet potatoes stuffed with smoky barbecue shredded chicken, melted cheddar cheese, and topped with fresh red onion and cilantro for a comforting and flavorful meal.
Ingredients
- 4 medium sweet potatoes (about 8 ounces each)
- 2 cups cooked shredded chicken
- 1 cup barbecue sauce
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the sweet potatoes clean, pat dry, and rub with olive oil, salt, and black pepper.
- Place on a baking sheet and roast for 40–50 minutes, or until tender when pierced with a fork.
- While baking, combine shredded chicken and barbecue sauce in a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until heated through.
- Remove sweet potatoes from the oven and let cool slightly. Slice each open lengthwise and fluff the inside with a fork.
- Spoon the BBQ chicken mixture evenly into each sweet potato.
- Sprinkle shredded cheddar cheese on top and return to the oven for 5 minutes, until cheese is melted.
- Top with sliced red onion and chopped cilantro before serving.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Swap cheddar for mozzarella or Monterey Jack for a milder taste.
- Add jalapeños or hot sauce for extra heat.
- Use sugar-free barbecue sauce for a lower-sugar option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for 15–20 minutes or microwave for 2–3 minutes.
- For freezing, omit fresh toppings and freeze up to 2 months.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 85 mg
