Stuffed BBQ Chicken Sweet Potatoes Recipe
These Stuffed BBQ Chicken Sweet Potatoes are a flavorful, hearty meal perfect for a family dinner. Baked or pressure-cooked sweet potatoes are filled with tangy BBQ shredded chicken and topped with a refreshing corn and black bean salad, tomatoes, cheese, crunchy tortilla chips, and a zesty cilantro lime dressing for an irresistible combination of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potatoes
- 4-6 sweet potatoes
BBQ Chicken
- 3 cups cooked shredded chicken
- 1 to 2 cups BBQ sauce (homemade or favorite store-bought)
Corn and Black Bean Salad
- 1 (15-ounce) can black beans, rinsed and drained
- 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
Toppings
- Chopped tomatoes
- Shredded cheese
- Crushed tortilla chips
- Cilantro lime dressing
Instructions
- Cook the sweet potatoes. Choose your preferred cooking method either baking or using an Instant Pot. If baking, prick the potatoes several times with a fork and place them on a foil or parchment-lined baking sheet. Bake at 425°F for 45-60 minutes until tender. For Instant Pot, add 1 cup water to the base, place a metal trivet or steamer basket inside with potatoes filling no more than two-thirds of the pot. Cook on high pressure for 12-14 minutes and use quick release when done.
- Prepare the BBQ chicken. Toss the cooked shredded chicken with 1 to 2 cups of BBQ sauce until fully coated and warmed through. This mixture can also be served at room temperature if preferred.
- Make the corn and black bean salad. In a bowl, combine rinsed and drained black beans, corn kernels, chopped cilantro, fresh lime juice, salt, and pepper. Toss gently to mix all ingredients evenly.
- Assemble the stuffed sweet potatoes. Slice the cooked sweet potatoes open carefully, creating a space for the fillings. Top each potato with warm BBQ chicken, a scoop of the corn and black bean salad, chopped tomatoes, shredded cheese, crushed tortilla chips, and a drizzle of cilantro lime dressing to taste.
Notes
- You can substitute shredded rotisserie chicken to save time.
- If you prefer a vegetarian version, omit the chicken and add extra beans or grilled vegetables.
- Make sure the sweet potatoes are fully cooked and tender before stuffing.
- BBQ sauce can be homemade or store-bought based on your preference.
- Adjust salt and lime juice in the corn salad to your taste.