Barbecue Chicken Stuffed Sweet Potatoes
My Barbecue Chicken Stuffed Sweet Potatoes are the perfect weeknight dinner. They’re nutritious and delicious- the whole family will love them!
Servings: 4
Calories: 431kcal
Ingredients
- 4 medium sweet potatoes washed
- 4 cups shredded, cooked chicken (can use rotisserie chicken)
- ½ cup French's fried onions
- 2 scallions sliced
Barbecue Sauce:
- ⅓ cup ketchup
- 2 tablespoons cider vinegar
- 1 tablespoon molasses
- 1 teaspoon smoked paprika
- ½ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat oven to 400°F.
- Pierce sweet potatoes all over with a knife. Place them on a lined baking sheet and bake in the oven until soft, about 45 minutes. Remove from oven and let cool slightly.
- While the sweet potatoes are baking, make the barbecue sauce. Combine all of the sauce ingredients in a small saucepan and simmer over medium heat for 5 minutes.
- Set aside a small amount of sauce to drizzle on top. Add the chicken to the remaining sauce and toss to coat.
- Cut a slit lengthwise down the sweet potatoes and spread them open. Mash the flesh with a fork to soften it and spoon the barbecue chicken on top. Crush the fried onions and sprinkle them on top of the chicken. Garnish with sliced scallions. Drizzle extra barbecue sauce on top.
Notes
You can use the air fryer to bake the sweet potatoes even faster. Read my air fryer baked sweet potatoes post to get the recipe.
To save time, you can use a store-bought barbecue sauce.
Nutrition
Calories: 431kcal | Carbohydrates: 40g | Protein: 24g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 84mg | Sodium: 669mg | Potassium: 875mg | Fiber: 5g | Sugar: 14g | Vitamin A: 19035IU | Vitamin C: 6.8mg | Calcium: 79mg | Iron: 2.5mg