Description
Tender baked sweet potatoes are perfectly stuffed with a flavorful barbecue chicken filling, complemented by the sweetness of honey and a touch of chili powder. This hearty dish is topped with zesty quick-pickled red onions, fresh cilantro, and optional Mexican street corn salad for a delicious and satisfying meal perfect for any occasion.
Ingredients
Sweet Potatoes
- 5 medium sweet potatoes
- 1 tablespoon olive oil
- 1 ¾ teaspoons salt (divided)
Barbecue Chicken Filling
- 3 cups shredded cooked chicken
- 1 cup barbecue sauce
- 1 tablespoon honey
- ½ teaspoon chili powder
- ½ teaspoon salt
Toppings
- Quick-pickled red onions (to taste)
- Mexican street corn salad (optional, to taste)
- Fresh cilantro, finely chopped (to taste)
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) to prepare for baking the sweet potatoes.
- Prep sweet potatoes: Poke holes all over each sweet potato using a large fork to allow steam to escape during baking. Drizzle with olive oil and rub it evenly all over the skins. Sprinkle each potato with about ¼ teaspoon of salt for seasoning.
- Bake sweet potatoes: Line a large baking sheet with parchment paper and arrange the prepared sweet potatoes evenly spaced on the sheet. Cover them lightly with a piece of aluminum foil and bake for 45 to 60 minutes, or until a knife easily pierces the thickest part of the largest potato.
- Make chicken filling: While the potatoes bake, warm a large skillet over medium heat. Add the shredded cooked chicken, barbecue sauce, honey, chili powder, and ½ teaspoon salt. Stir well to combine and cook for 4 to 5 minutes, stirring occasionally, until the chicken is heated through and well coated with the sauce.
- Assemble and serve: Once the sweet potatoes are baked, carefully slice them open and fluff the insides slightly with a fork. Spoon a generous amount of the barbecue chicken filling into each potato. Top with quick-pickled red onions, Mexican street corn salad if using, and sprinkle with fresh chopped cilantro for a bright, fresh finish.
Notes
- You can make the quick-pickled red onions in advance by soaking thinly sliced red onions in a mixture of vinegar, sugar, and salt for at least 30 minutes.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust the chili powder according to your preferred spice level.
- Mexican street corn salad is optional but adds a wonderful contrast in textures and flavors.
- Sweet potatoes can be baked a day ahead and reheated before stuffing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
