BBQ Chicken Stuffed Sweet Potatoes
Tender roasted sweet potatoes stuffed with juicy BBQ chicken, melted cheese, and topped with fresh corn salsa, pickled red onions, avocado, and cilantro. Easy to make and easy to customize!
10 min
Prep
50 min
Cook
60 min
Total
4
Servings
Ingredients
- 4 small sweet potatoes
- 2 cup chicken, shredded (rotisserie)
- 0.5 cup bbq sauce
- 0.5 cup monterey jack cheese, shredded (or cheddar)
- corn salsa
- pickled red onions
- avocado, chopped
- cilantro
Instructions
- 1
Preheat the oven to 425°F and line a baking sheet with foil. Prick the sweet potatoes with a fork, place them on the prepared sheet, and roast for 40 to 50 minutes, or until they are fork tender.
- 2
Meanwhile, in a medium bowl combine the chicken and BBQ sauce. Stir until well coated.
- 3
Take the sweet potatoes out of the oven and carefully slice them open using a fork and knife, then fluff the insides. Spoon barbecue chicken evenly into each potato and sprinkle with cheese.
- 4
Broil on high for 2 to 3 minutes, until the cheese is melted and lightly browned. Remove from the oven and top with corn salsa, pickled red onions, avocado, cilantro, or toppings or your choice. Serve immediately.
Nutrition (per serving)
309kcal
Calories
10g
Protein
60g
Carbs
5g
Fat
7g
Fiber
18g
Sugar
577mg
Sodium
Nutritional values are estimates only. Actual values may vary based on ingredients used.
