If you’re craving a dish that’s bursting with flavor, perfectly comforting, and a little bit smoky, you’re in the right place. This Twice-Baked BBQ Chicken Sweet Potatoes Recipe is a game changer for weeknight dinners or casual get-togethers. Combining the natural sweetness of tender sweet potatoes with the savory, tangy punch of BBQ chicken, every bite wraps you in a cozy hug of cheesy, smoky deliciousness. It’s easy to make, packs a punch of nutrition, and feels special enough to serve when you want to wow friends or family without breaking a sweat.
Ingredients You’ll Need
The beauty of this Twice-Baked BBQ Chicken Sweet Potatoes Recipe lies in its simple, straightforward ingredients that together create an explosion of texture and flavor. Each element plays a crucial role, from creamy cheese to vibrant green onions, enhancing every bite with rich, contrasting notes.
- 4 medium sweet potatoes: Choose firm, evenly sized spuds for even cooking and a naturally sweet base.
- 2 cups cooked shredded chicken: Rotisserie chicken is a fantastic shortcut, adding juicy, tender protein with minimal effort.
- 1/2 cup BBQ sauce: Pick your favorite style, whether smoky, spicy, or sweet, to bring that signature BBQ zing.
- 1/2 cup shredded cheddar cheese: This melts beautifully and gives the dish indulgent creaminess.
- 1/4 cup green onions, chopped: They add a fresh, crisp pop that brightens the flavors.
- 1/4 cup sour cream (optional): A cool, tangy dollop that perfectly balances the smoky BBQ.
- 1 tbsp olive oil: Helps crisp the sweet potato skins and adds richness.
- Salt and pepper, to taste: Essential for seasoning and bringing all the flavors together.
How to Make Twice-Baked BBQ Chicken Sweet Potatoes Recipe
Step 1: Prepare the Sweet Potatoes
Begin by preheating your oven to 400°F (200°C). Give your sweet potatoes a good scrub and dry them thoroughly. Lightly brush each one with olive oil and sprinkle with salt to boost that natural flavor. Place them on a baking sheet and roast for about 45 to 50 minutes until tender when pierced with a fork. The goal here is to have a soft interior that’s perfect for scooping out and mixing.
Step 2: Mix the Filling
Once the sweet potatoes are cool enough to handle, cut each in half lengthwise and gently scoop out the flesh into a large bowl, keeping the skins intact for stuffing later. Add your shredded chicken, BBQ sauce, half of the cheddar cheese, and the chopped green onions. Stir everything until fully combined, tasting as you go to adjust the seasoning with salt and pepper. This mixture is where all the richness and bold BBQ flavors come together.
Step 3: Stuff and Bake Again
Spoon the BBQ chicken mixture back into the sweet potato skins, piling it high for that satisfying hearty bite. Sprinkle the remaining cheddar cheese over the tops and return them to the oven. Bake at 375°F (190°C) for about 15 minutes or until the cheese melts and bubbles, turning golden brown and irresistible.
How to Serve Twice-Baked BBQ Chicken Sweet Potatoes Recipe
Garnishes
A simple garnish elevates the presentation and adds extra layers of flavor. A generous spoonful of sour cream across the top creates a creamy counterpoint to the smoky BBQ, while extra chopped green onions bring freshness and crunch. If you like a little heat, a sprinkle of crushed red pepper flakes or a dash of hot sauce can give a nice kick.
Side Dishes
This Twice-Baked BBQ Chicken Sweet Potatoes Recipe is a complete dish on its own but pairs beautifully with crisp salads or steamed greens to balance the richness. Consider a tangy coleslaw or a fresh cucumber salad as cool, refreshing companions that cut through the BBQ’s intense flavors.
Creative Ways to Present
For a fun twist, serve these stuffed sweet potatoes in individual foil packets to keep them warm and add rustic charm to your table. Another idea is to hollow out smaller sweet potatoes as bite-sized appetizers or party bites, perfect for sharing your favorite BBQ-inspired comfort food in mini form.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let them cool completely before storing. Place them in an airtight container in the refrigerator, where they will keep well for up to three days. The flavors actually deepen overnight, making them perfect for next-day meals.
Freezing
To freeze, wrap each stuffed sweet potato tightly in plastic wrap and then foil, or place in freezer-safe containers. Frozen twice-baked BBQ chicken sweet potatoes will maintain their quality for up to two months. Thaw overnight in the fridge before reheating for best texture retention.
Reheating
Reheat in the oven at 350°F (175°C) for 15 to 20 minutes, uncovered to restore that lovely melty cheese topping and warm filling. You can also reheat in a microwave for convenience, but keep an eye out to prevent drying out by microwaving in short intervals with a damp paper towel over the top.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes add a unique sweetness and vibrant color, russet or Yukon gold potatoes are great substitutes and will yield a more neutral flavor that lets the BBQ chicken shine.
What type of BBQ sauce works best?
It really depends on your preference! A smoky hickory BBQ sauce adds depth, while a sweet honey BBQ sauce gives a lovely contrast to the smoky chicken. Feel free to experiment with spicy or tangy varieties to customize your flavor profile.
Is there a vegetarian version of this recipe?
Yes, you can swap the shredded chicken for cooked black beans, grilled vegetables, or even BBQ jackfruit to keep that smoky BBQ goodness while making it vegetarian-friendly.
Can I prepare this recipe ahead of time for a party?
Definitely! Prepare the sweet potatoes and filling in advance, stuff them just before baking, then pop them in the oven right before serving. This approach saves time and lets you enjoy your party without rushing in the kitchen.
How spicy is this dish?
This Twice-Baked BBQ Chicken Sweet Potatoes Recipe is generally mild, but you can easily adjust the heat by adding spicy BBQ sauce or topping with jalapeños or chili flakes to match your taste.
Final Thoughts
This Twice-Baked BBQ Chicken Sweet Potatoes Recipe is one of those dishes that feels like a warm, flavorful hug you can enjoy anytime. It’s simple enough for everyday dinners but impressive enough to serve guests. Once you try it, you’ll find yourself reaching for this recipe again and again, sharing it with friends, and making it your own with little twists. I can’t wait for you to experience how comforting and downright delicious this dish is!
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Twice-Baked BBQ Chicken Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Delicious Twice Baked BBQ Chicken Sweet Potatoes combine tender sweet potatoes with flavorful shredded BBQ chicken, melted cheddar cheese, and fresh green onions. This hearty and satisfying recipe is perfect as a comforting dinner or a filling lunch, featuring a smoky BBQ twist inside creamy baked sweet potatoes.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tbsp olive oil
- Salt and pepper, to taste
BBQ Chicken Filling
- 2 cups cooked shredded chicken (rotisserie chicken recommended)
- 1/2 cup BBQ sauce (your favorite kind)
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1/4 cup sour cream (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare and bake the sweet potatoes: Wash and dry the sweet potatoes, then prick them all over with a fork. Rub them with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for about 45-50 minutes, or until tender when pierced with a fork.
- Cool and halve: Remove the sweet potatoes from the oven and let them cool slightly until they can be handled. Slice each potato in half lengthwise.
- Scoop out the flesh: Carefully scoop out the sweet potato flesh into a bowl, leaving a small margin to keep the skins intact for stuffing.
- Make the filling: In the bowl with the sweet potato flesh, add shredded chicken, BBQ sauce, half of the shredded cheddar cheese, chopped green onions, and sour cream (if using). Mix everything together until well combined. Season with salt and pepper to taste.
- Stuff the potatoes: Spoon the BBQ chicken mixture back into the sweet potato skins, dividing it evenly among the halves.
- Add topping and bake again: Sprinkle the remaining cheddar cheese on top of each stuffed sweet potato half. Return the stuffed potatoes to the oven and bake at 400°F (200°C) for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and garnish with extra chopped green onions if desired. Serve warm as a satisfying meal.
Notes
- Rotisserie chicken adds ease and extra flavor to the dish.
- Sour cream is optional but adds creaminess to the filling.
- You can substitute cheddar with your favorite melting cheese like Monterey Jack or mozzarella.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a spicier kick, add a dash of hot sauce or cayenne pepper to the filling.
