Ingredients
Scale
- 4 large sweet potatoes
- 2 cups cooked and shredded BBQ chicken
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- 1/4 cup chopped green onions
- 1/4 cup sour cream or Greek yogurt
- Optional toppings: sliced jalapeños, chopped cilantro, or sliced avocado
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C). Rinse and dry the sweet potatoes. Prick each several times with a fork, rub with olive oil, and sprinkle with salt. Bake on a parchment-lined sheet for 45-50 minutes until tender.
- If using raw chicken, cook it thoroughly and shred it. Alternatively, use pre-cooked BBQ chicken.
- Allow sweet potatoes to cool slightly, then slice in half lengthwise. Scoop out most of the flesh, leaving a small border.
- Mix the scooped sweet potato flesh with shredded BBQ chicken, half of the cheese, chopped green onions, salt, and pepper.
- Spoon the mixture back into each sweet potato shell, top with remaining cheese.
- Place stuffed sweet potatoes back on the baking sheet and bake at 375°F (190°C) for 10-15 minutes until cheese is melted and bubbly.
- Garnish with additional green onions, herbs, or toppings as desired. Serve hot.
Notes
- You can prepare the sweet potatoes in advance and store in the fridge for up to 3 days.
- Reheat in microwave for 2 minutes or bake at 350°F (175°C) for 10 minutes.
- Customize with additional toppings like black beans, corn, or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350 kcal Kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 70 mg