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Stuffed Sweet Potatoes (4 ways)

Deliciously stuffed sweet potatoes made 4 different ways. This easy dinner idea is loaded with flavor and is super filling! 

I’m pretty sure that whoever said “eating healthy doesn’t have to be boring” was talking about this stuffed sweet potato recipe. It’s one of my favorite healthy dinner ideas and is a fun way to switch it up every now and then.

bbq chicken stuffed sweet potato

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I wasn’t a huge fan of sweet potatoes until a couple of years ago, but now I can’t get enough! Not only are they healthy, but they’re delicious and so versatile. One of my absolute favorite ways to enjoy them is by making these stuffed baked sweet potatoes.

The options are endless with stuffed sweet potatoes. They are full of flavor and super filling. My favorite way to make them is with BBQ chicken, but you can customize them however you’d like. Then load on all your favorite toppings and dig in!

baked sweet potatoes on a baking sheet

Bake the sweet potatoes

Start off by baking the sweet potatoes. When choosing them, look for potatoes that are a little longer than a regular baked potato and similar in size. This will ensure they cook evenly. Also, use a vegetable brush to clean them really well before baking.

  1. Wash and piece potatoes. Wash and scrub the potatoes. Let them dry completely, then pierce all over with a fork.
  2. Coat with oil and salt. Place on a foil or parchment-lined baking sheet, then brush with oil and sprinkle with salt.
  3. Bake in oven. Bake at 400°F for 1 hour, or until they are soft.
  4. Slice the potatoes. Let cool, then make a lengthwise cut across the top of each potato. Don’t cut all the way to the ends though or else they’ll break in half.

crockpot bbq chicken

Pro tip: Make crockpot shredded chicken!

If I’m not using rotisserie chicken to stuff my potatoes, another thing I love to do is make crockpot BBQ chicken. It’s super easy to throw in the crockpot and cook on low all day. Then it’s ready to go by dinnertime and is one less thing you have to worry about. You could also make baked BBQ chicken if you’d rather use the oven instead of the slow cooker.

Plus, you’ll likely have leftover chicken and can use it to make lunch or dinner the next day. Try making BBQ chicken sliders, tacos, my BBQ chicken salad or BBQ chicken pizza…all are yummy options!

bbq chicken stuffed sweet potato with cilantro and red onion

Variations (4 ways):

Now it’s time to start stuffing! I’ve included 4 delicious variations that are super easy to make. My personal favorite are the BBQ chicken stuffed sweet potatoes, but you can’t go wrong with any of these tasty versions!

buffalo chicken stuffed sweet potato with ranch

More easy dinner ideas:

bbq chicken stuffed sweet potato with cilantro

Stuffed Sweet Potato Recipe

5 from 3 votes
Deliciously stuffed sweet potatoes made 4 different ways. This easy dinner idea is loaded with flavor and is super filling! 
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Servings: 4

Ingredients 

  • 4 sweet potatoes (yam)
  • 2 Tablespoons olive oil
  • 1 Tablespoon kosher salt
  • 2 cups cooked chicken , I like to use a rotisserie
  • 1/4 cup BBQ sauce , more if desired
  • 1/4 cup chopped cilantro
  • red onion slices , optional

Instructions

Bake potatoes:

  • Preheat oven to 400°F and line a baking sheet with aluminum foil. Spray foil with nonstick spray.
  • Give potatoes a good scrub and then dry them completely with a paper towel. Pierce potatoes a with a fork about 6-8 times.
  • Lay potatoes on foil-lined baking sheet, then brush all over with olive oil. Sprinkle with coarse salt. 
  • Bake in preheated oven for 1 hour, or until sweet potatoes are soft. Once cooled slightly cut in half.

Stuff potatoes:

  • Combine the chicken and bbq sauce in a small bowl. Warm up in the microwave or on the stove. Then place 1/2 cup chicken on top of each potato. Then add cilantro and red onion if desired. Salt and pepper to taste.

Notes

Crockpot bbq chicken: https://www.iheartnaptime.net/crockpot-bbq-chicken/

Calories: 322kcal | Carbohydrates: 33g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 2052mg | Potassium: 640mg | Fiber: 4g | Sugar: 11g | Vitamin A: 18579IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Author: Jamielyn Nye

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