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Barbecue Chicken Stuffed Sweet Potatoes

Barbecue Chicken Stuffed Sweet Potatoes

The Foodie Physician
My Barbecue Chicken Stuffed Sweet Potatoes are the perfect weeknight dinner- they’re nutritious, delicious and the whole family will love them!
5 from 5 votes
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Servings 4
Calories 431 kcal


  • 4 medium sweet potatoes washed
  • ½ cup Southern Style Barbecue Harvest Snaps
  • 4 cups shredded, cooked chicken (can use rotisserie chicken)
  • 2 scallions sliced

Barbecue Sauce:

  • 1/3 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
  • 1/8 teaspoon cayenne pepper


  • 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.
  • Place the Southern Style Barbecue Harvest Snaps in small plastic bag and crush them with a mallet or rolling pin.
  • 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. Sprinkle the crushed Southern Style Barbecue Harvest Snaps on top and garnish with sliced scallions. Drizzle extra barbecue sauce on top.


Calories: 431kcal | Carbohydrates: 40g | Protein: 24g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 669mg | Potassium: 875mg | Fiber: 5g | Sugar: 14g | Vitamin A: 19035IU | Vitamin C: 6.8mg | Calcium: 79mg | Iron: 2.5mg
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