Description
A delicious recipe featuring baked sweet potatoes stuffed with a savory BBQ chicken mixture, enhanced with sautéed onions, creamy mayo, and tangy BBQ sauce. Perfect for a comforting meal that’s easy to prepare and packed with flavor.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes (38 ounces)
- 1/2 tablespoon avocado oil
- salt and pepper, to taste
Chicken Mixture
- 1 cup diced red onion (120 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw then cooked)
- 1/2 cup BBQ sauce
- 1/3 cup mayo
- salt and pepper, to taste
Topping Sauce
- 1 tablespoon BBQ sauce
- 1/2 tablespoon mayo
Optional Toppings
- parsley
- green onion
- avocado
- extra BBQ sauce
Instructions
- Prep the Potatoes: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Rinse the sweet potatoes and pierce them several times with a fork. Place them on the parchment-lined baking sheet and bake for about 50 minutes until they are soft and tender.
- Make the Chicken Mixture: When the sweet potatoes have about 5 minutes remaining, heat a small skillet over medium-low heat. Add the avocado oil and let it warm for around 30 seconds. Add diced red onion, season with salt and pepper, and sauté for 3 to 4 minutes until softened. Transfer the onions to a medium bowl and set aside.
- Scoop Sweet Potatoes: Once the sweet potatoes are cooked, remove them from the oven and cut them in half lengthwise. Carefully scoop out most of the flesh into the bowl with the onions, leaving a thin layer in the skins to maintain their shape.
- Combine Filling: Into the bowl with sweet potato flesh and onions, add shredded chicken, 1/2 cup BBQ sauce, and 1/3 cup mayo. Mix thoroughly until well combined. Season with salt and pepper to taste.
- Stuff and Bake: Evenly distribute the BBQ chicken mixture back into each sweet potato skin. Reduce the oven temperature to 350 degrees Fahrenheit and bake the stuffed potatoes for an additional 20 to 25 minutes until heated through.
- Prepare Drizzle Sauce: While the stuffed potatoes bake, combine the remaining 1 tablespoon BBQ sauce and 1/2 tablespoon mayo in a small bowl and mix well.
- Serve: Remove the stuffed potatoes from the oven and drizzle each with the prepared sauce. Add optional toppings such as parsley, green onion, avocado, or extra BBQ sauce if desired. Enjoy warm.
Notes
- To save time, cook the sweet potatoes and prepare shredded chicken a few days in advance and store in the refrigerator until ready to use.
- Scooping out the sweet potato flesh carefully ensures the skins stay intact for stuffing.
- The mayo adds creaminess and balances the tangy BBQ sauce, but can be substituted with Greek yogurt for a lighter option.
- Optional toppings like avocado and fresh herbs add brightness and extra texture.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg
