Loaded with flavor AND toppings, these stuffed BBQ chicken sweet potatoes are incredible! Bonus tip: throw the chicken and potatoes in the instant pot or slow cooker for a super easy meal.
If this stuffed BBQ chicken sweet potato speaks to your soul like it does to mine, then we are most definitely meant to be friends forever.
Not only is it exploding with color, but the flavor in these loaded sweet potatoes is totally insane in the membrane.
Literally every good ingredient that I know and love is piled on. I swear there is actually a sweet potato under all that goodness!
And while the toppings are many, these stuffed sweet potatoes couldn’t be easier to make. The bones of this recipe require two things: cooked sweet potatoes and BBQ chicken.
How to Cook Sweet Potatoes
I like to cook sweet potatoes in the Instant Pot/pressure cooker:
1 cup water + trivet + enough potatoes to not exceed maximum fill line + 12-14 minutes high pressure.
You can see from the picture on the right I overcooked these sweet potatoes just a bit. That’s because I let the pressure naturally release vs quick releasing. Don’t be like me. Or if you ARE like me and think you may not be there to quick release pressure (hello, life), subtract a few minutes from the cooking time.
Of course you can definitely still rock sweet potatoes in the oven. Prick them a couple times with a fork and cook them for about 45-60 minutes in a 425 degree F oven (line the pan with foil or parchment!).
For the BBQ chicken, you basically want to get your hands on some cooked, shredded chicken and mix it with BBQ sauce. Seriously, how easy is that?
A rotisserie chicken works great here, but if you don’t have one laying around, throw some chicken breasts or chicken thighs in the slow cooker or Instant Pot. Or use this quick stovetop shredded chicken method.
I’m certainly not against storebought BBQ sauce (Sweet Baby Rays and Kinders brands are our faves), but if you haven’t made this amazing homemade BBQ sauce yet, you probably should. It falls into the L.C. (life changing) category.
The only other component that needs to be premade is this super easy peasy corn and black bean salad. It’s really, really delicious.
corn (fresh or frozen)
salt and pepper
Start Stuffing and Loading
For maximum enjoyment, don’t leave out a single thing. Especially the tortilla chips. They might seem like an odd topping in this lineup, but they add the most delicious and necessary crispy crunchiness to all the other ingredients).
Everything about these stuffed BBQ chicken sweet potatoes makes me happy. The flavors are unreal.
The zesty lime juice in the corn and black bean salad makes me want to sing. And the creamy cilantro lime dressing assures me all is right in the world.
Even though I feel strongly you shouldn’t stray from the above outlined plan (on How To Stuff The Perfect BBQ Chicken Sweet Potato), I’ll admit that this recipe is pretty customizable.
Swap in baked russet potatoes for sweet (if you must) and change up those toppings to your liking.
Also, you should probably add avocado (and additional lime juice). My lovingly purchased avocados were appallingly nasty which is why they didn’t make it in the pictures, but they would be fantastic on these sweet potatoes.
I’m just warning you that the leftovers for these loaded sweet potatoes a) save exceptionally well (which makes for a great lunch option throughout the week) and b) are so ridiculously tasty, I’m guessing you might have a leftover hoarding situation in your household like I do in mine.
I prefer not to get involved in your personal food disputes, but if you’d like to message me privately, I can share with you some leftover hiding tactics that have worked very well for me over the years.
1 cup corn kernels, fresh or frozen (thawed if frozen)
1/2 cup chopped cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
Pinch of black pepper
Cook the sweet potatoes.
Oven Method: prick each potato several times with a fork. Line a half sheet pan or other baking pan with parchment or foil. Place the potatoes on the prepared pan and bakeat 425 degrees F until tender, about 45-60 minutes.
Instant Pot/Pressure Cooker Method: pour 1 cup water into the bottom of an electric pressure cooker. Add a metal trivet or steamer basket and add the potatoes (filling only 2/3 full). Secure the lid and cook on high pressure for 12-14 minutes (subtract 1-2 minutes if you are going to let the pressure naturally release). Quick release the pressure when done cooking.
For the BBQ chicken, toss the cooked, shredded chicken with BBQ sauce until evenly combined and warm through (or it can be served at room temperature).
For the corn and black bean salad, add all the ingredients together in a bowl and toss to combine.
To serve, slice the potatoes open and top with BBQ chicken, corn and black bean salad, tomatoes, cheese, crushed tortilla chips, and cilantro lime dressing (or any combination of toppings you like!).
Sweet Potatoes: you can use russet baking potatoes in place of the sweet potatoes.
Chicken: a rotisserie chicken works great here. Or you can quickly and easily cook the chicken using this stovetop shredded chicken method, throw chicken and broth in the slow cooker and cook on low for 4 hours, or cook chicken breasts or thighs in the Instant Pot/pressure cooker with broth (about 8 minutes for chicken breasts, 10 minutes for thighs). For a plant-based substitution, chickpeas can swap in for the chicken.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.