These BBQ chicken stuffed sweet potatoes pile saucy barbecue chicken into soft baked sweet potatoes and finish them with a cool lime yogurt drizzle. Sweet, smoky and tangy all land in the same bite.
It’s a thrifty dinner built on two inexpensive things, sweet potatoes and cooked chicken. Leftover chicken or a rotisserie bird does the job, and each potato is a full meal.
Most of the hour is the potatoes baking unattended. The filling takes five minutes.
Ingredients and Swaps
- Sweet potatoes: Medium, similar in size so they bake evenly.
- Chicken: Any cooked, shredded chicken. Pulled pork or black beans are good swaps.
- Barbecue sauce: Your favorite. Smoky sauces go well with sweet potato.
- Yogurt drizzle: Plain Greek yogurt and lime juice. Sour cream or mashed avocado also work.
- Toppings: Green onions and cheddar. Cilantro, pickled onions and jalapeños are good too.
Tips for Stuffed Sweet Potatoes
- Prick before baking. A few fork holes let steam escape.
- Bake until very soft. A knife should slide in with no resistance. Underbaked sweet potatoes are dense and stringy.
- Fluff the inside. Split the potato and mash the flesh lightly with a fork so it soaks up the sauce.
- Warm the chicken. Heat it with the barbecue sauce so it’s hot when it goes in.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $7.11 from Walmart, $5.96 from ALDI · Per Serving – $1.49 to $1.78
Baked BBQ Chicken Stuffed Sweet Potatoes
Ingredients
Method
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Prick the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45–50 minutes, until very tender when pierced with a knife.
- While the potatoes bake, combine the shredded chicken, barbecue sauce, smoked paprika, and garlic powder in a small saucepan. Warm over medium-low heat for 5 minutes, stirring occasionally.
- In a small bowl, stir together the Greek yogurt, lime juice, and a pinch of salt.
- Slice each baked sweet potato open lengthwise and gently fluff the insides with a fork. Season with salt and pepper.
- Fill each potato with BBQ chicken and top with cheddar, if using. Return to the oven for 3–4 minutes to melt the cheese.
- Finish with a drizzle of the yogurt sauce, extra barbecue sauce, and sliced green onions. Serve warm.
Notes
- Microwave shortcut: cook pricked sweet potatoes on high for 8–10 minutes, turning halfway.
- Swap chicken for pulled pork or black beans.
- Use mashed avocado instead of the yogurt sauce for a dairy-free option.
- Add a spoonful of corn or pickled red onions for extra crunch.
Storage and Reheating
- Store the chicken and potatoes separately in airtight containers for up to 4 days.
- Reheat the potatoes at 350°F for 10–15 minutes or in the microwave, then add warm chicken and fresh toppings.
- Freeze the barbecue chicken alone for up to 3 months.
More ways to use cooked chicken: BBQ Chicken Flatbread Pizzas and Chicken Rice Bowls.
Stuffed Sweet Potato Questions
Can I microwave the sweet potatoes?
Yes. Cook pricked sweet potatoes on high for 8–10 minutes, turning halfway, until soft.
Can I make them meatless?
Yes. Warm a can of drained black beans with the barbecue sauce in place of the chicken.
