Description
Twice-Baked BBQ Chicken Sweet Potatoes are a delicious and easy meal that combines sweet potatoes with shredded chicken, BBQ sauce, and cheese for a flavorful dish.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup cooked shredded chicken
- 1/2 cup BBQ sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
- While the sweet potatoes are baking, mix the shredded chicken with BBQ sauce in a bowl. Set aside.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- Cut each sweet potato in half lengthwise and scoop out a portion of the flesh, leaving a small border around the edges.
- In a mixing bowl, combine the scooped sweet potato flesh, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Fold in the BBQ chicken mixture and half of the shredded cheddar cheese.
- Spoon the mixture back into the sweet potato skins, dividing it evenly.
- Top each filled sweet potato with the remaining cheddar cheese.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with sliced green onions before serving.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture.
- For a vegetarian option, substitute the chicken with black beans and add corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg