BBQ Chicken Stuffed Sweet Potatoes
Try this BBQ Chicken Stuffed Sweet Potatoes recipe, or contribute your own.
Try this BBQ Chicken Stuffed Sweet Potatoes recipe, or contribute your own.
- Carbohydrate 10.49288014568 g
- Cholesterol 303.526999255 mg
- Fat 15.40139445534 g
- Fiber 3.0200625488162 g
- Protein 117.3235187519 g
- Saturated Fat 7.560115787252 g
- Serving Size 1 1 Serving (552g)
- Sodium 1167.739288451 mg
- Sugar 7.47281759686379 g
- Trans Fat 2.076042446165 g
- Calories 687 calories
Step-by-step
- Preheat oven to 400 degrees then pierce sweet potatoes several times with a fork. Line a baking sheet with foil then place a cooling rack on top, and then place the sweet potatoes on top of the cooling rack. Roast for 45 minutes to 1 hour and 15 minutes, depending on how big your sweet potatoes are, or until a knife can be easily inserted into the center.
- When sweet potatoes have 20 minutes left, season chicken breasts with seasoned salt and pepper then saute in a large skillet until cooked through. Once cool enough to handle, shred chicken with two forks then mix with enough BBQ sauce to coat.
- Slice sweet potatoes in half lengthwise then use tongs to press the ends towards each other to help open them up. Fill the openings with shredded BBQ chicken then top with a quarter of the shredded cheese and place back onto the cooling rack. Broil until the cheese has melted then serve with toppings.
Sweet potatoes drive this dish, providing a starchy, caramelized base that anchors sharp barbecue sauce and rich smoked cheddar. Roasting whole tubers at 400 degrees Fahrenheit creates steam internally while rendering the exterior skins taut enough to hold dense fillings. Elevating tubers on a wire cooling rack set inside a foil-lined baking sheet allows ambient oven heat to circulate evenly beneath the skins, preventing soggy bottoms.
Cooks often ruin this meal by overcrowding the skillet when searing chicken breasts, which causes the meat to steam rather than brown, or by splitting the potatoes too early, which lets trapped moisture escape before the flesh softens completely. Piercing the skin multiple times with a fork is mandatory to prevent steam pressure from rupturing the potato inside the oven.
This preparation serves as an efficient vehicle for refrigerated leftovers. Roast extra sweet potatoes and shred cooked proteins ahead of schedule, storing them in airtight containers for up to four days. Reheat the components separately before assembly to maintain textural contrast between the crisp skin and melted cheese.
