Okay, here’s the deal — if you’ve never tried stuffing a sweet potato with BBQ chicken, you’re seriously missing out on one of life’s little food pleasures. The sweetness of the potato pairs perfectly with that tangy, smoky sauce that makes your kitchen smell like a summer cookout. I love how this recipe is both hearty and fresh, with a little crunch from some toppings on top. Plus, it’s super flexible for busy weeknights or even meal prepping. Trust me, once you dive into these bowls, you’ll find yourself craving them on repeat, and don’t be surprised if friends ask for the recipe (or just show up at your door hungry!).
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
4 medium sweet potatoes
1 lb boneless, skinless chicken breasts or thighs
1 cup BBQ sauce (your favorite brand or homemade)
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper, to taste
For the Sauce / Garnish:
1/2 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup fresh cilantro, chopped (optional)
1/4 cup sour cream or Greek yogurt (optional)
1 small jalapeño, thinly sliced (optional, for a little heat)
How I Make It
Step 1:
Preheat your oven to 400°F. Pierce the sweet potatoes a few times with a fork and place them on a baking sheet. Roast for about 45 minutes until they’re tender and soft—perfect for scooping later. While they roast, you can prep the chicken.
Step 2:
Cut the chicken into bite-sized pieces. Toss it with olive oil, smoked paprika, garlic powder, salt, and pepper to coat evenly. This simple seasoning adds a smoky, savory base that will pair wonderfully with the BBQ sauce.
Step 3:
Heat a skillet over medium-high heat and cook the chicken pieces for about 6-8 minutes, stirring occasionally, until cooked through and slightly golden. Internal temperature should reach 165°F. Pour in the BBQ sauce, stir well, and simmer for another 2-3 minutes so the chicken soaks up all that tangy flavor.
Step 4:
Once the sweet potatoes are out of the oven and cool enough to handle, slice them open lengthwise and gently mash the inside with a fork to create a little “bowl.”
Step 5:
Spoon the BBQ chicken generously into each sweet potato. Sprinkle with shredded cheese so it melts slightly from the heat of the filling.
Step 6:
Top with green onions, cilantro, jalapeño slices if you like a kick, and a dollop of sour cream or Greek yogurt for creaminess. Serve warm and enjoy every sweet, smoky, creamy bite!
Variations & Tips
Swap chicken for shredded pork or beef for a different protein kick.
Use boneless thighs if you want juicier, more flavorful chicken.
Make your own BBQ sauce with ketchup, brown sugar, vinegar, and smoked spices for a homemade touch.
Double the recipe and use leftovers for an easy lunch option throughout the week.
To crisp the cheese, pop the assembled bowls under the broiler for 2 minutes—but watch closely!
Add black beans or corn for extra veggies and texture.
How I Like to Serve It
These bowls are fantastic for casual dinners or weekend cookouts. Pair with a crisp green salad or coleslaw for a fresh contrast. In chilly months, they’re perfect for cozying up with a comforting, filling meal that doesn’t require hours in the kitchen.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or oven, adding a splash of water to keep everything moist.
If you’re short on time, microwave the sweet potatoes until soft (about 8-10 minutes), but roasting gives a better texture and flavor.
Closing: Once you try these BBQ Chicken Sweet Potato Bowls, you’ll see why the sweet, smoky, and creamy combo is a guaranteed winner every single time.
