Description
Hearty roasted sweet potatoes stuffed with smoky barbecue chicken and topped with melted cheddar, red onion, and fresh 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 the sweet potatoes bake, combine shredded chicken and barbecue sauce in a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until heated through.
- Let the sweet potatoes cool slightly, then 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 the cheese melts.
- Top with sliced red onion and chopped cilantro before serving.
Notes
- Swap cheddar for mozzarella or Monterey Jack for a milder flavor.
- Add sliced jalapeños or hot sauce for extra heat.
- Use sugar-free barbecue sauce for a lower-sugar option.
- Top with sour cream or Greek yogurt for added creaminess.
- Mix in smoked paprika for a deeper smoky flavor.
- 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.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
