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BBQ Chicken Twice Baked Sweet Potatoes

A hearty and comforting dish combining sweet potatoes and BBQ chicken, perfect for family meals.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 small small sweet potatoes (scrubbed clean) The star of the dish, offering natural sweetness and health benefits.
  • 2 cups cooked chicken breast (shredded) For a protein-packed filling.
  • 1/3 cup BBQ sauce Adds a tangy sweetness that complements the sweet potatoes.
  • 1 red onion thinly sliced Adds sweetness and depth.
  • 1 tablespoon olive oil For sautéing onions; a heart-healthy fat.
Seasoning and Filling
  • 1/2 teaspoon kosher salt Helps enhance the flavors.
  • 1/4 teaspoon black pepper For a gentle kick.
  • 1/4 cup low sodium chicken broth or milk To create a creamy filling.
  • 1/2 cup shredded smoked gouda cheese (divided) Brings a rich, smoky flavor.
  • 1/4 teaspoon kosher salt For flavor enhancement during cooking.

Method
 

Preparation
  1. Preheat oven to 400° F and line a baking sheet with foil.
  2. Prick the washed sweet potatoes with a fork and place them on the prepared baking sheet. Bake for about 45 minutes or until fork-tender.
  3. While the sweet potatoes are baking, heat a large skillet over medium heat. Add olive oil and thinly sliced red onion with salt. Sauté for about 10-15 minutes until soft and golden brown.
Filling Preparation
  1. Once the sweet potatoes are done baking, let them cool for a few minutes. Cut them in half lengthwise and scoop out the flesh, leaving a 1/4 inch border.
  2. In a large bowl, mix the sweet potato filling with salt, pepper, chicken broth, and 1/4 cup of shredded smoked gouda cheese. Mash until mostly smooth.
  3. In a separate bowl, combine shredded chicken and BBQ sauce until coated.
Assembly and Final Bake
  1. Spoon the sweet potato filling back into the skins. Top with the BBQ chicken, caramelized onions, and the remaining cheese.
  2. Place stuffed potatoes back in the oven and bake for another 10 minutes until the filling is hot and the cheese melts.
  3. Remove from the oven and drizzle with more BBQ sauce if desired. Garnish with cilantro.

Notes

Mistakes to Avoid: Overcooking sweet potatoes can lead to mushy filling; under-seasoning can make the dish bland; skipping onion sautéing results in harsh flavors.