Stuffed Sweet Potato with Barbecue Chicken

4.92 from 23 votes
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Stuffed sweet potato with barbecue chicken is a simple and satisfying meal! Loaded with fresh kale, spinach, peppers and lean chicken for a wholesome dish.

Stuffed Sweet Potato with Barbecue Chicken

Do you obsess over sweet potatoes as much as I do? I confess I have a sweet tooth. These tasty tubers help satisfy that craving while providing tons of nutrients with each bite. Healthy nutrients like calcium, potassium, fiber and vitamin A and C are all there.

How about trying something a little more fun and stuffing those bright orange vegetables with fresh greens and savory chicken?! Did I forget to mention a little barbecue sauce drizzle? Oh yes, it’s all here in one delicious edible potato boat. You don’t want to miss out on all of this goodness so let’s get roasting!

two chicken breasts cooking in a cast iron pan

When you roast sweet potatoes, something magical happens. They contain an enzyme that converts its natural starches into a sugar called maltose. This process increases over time during storage, and even more, as it cooks.

Perfectly golden brown chicken, just the right protein to add on top. I added a simple seasoning of salt, pepper, and paprika on both sides. Paprika adds a beautiful dark red color to the surface in an instant and makes the chicken look even more appetizing.

sauteing kale and spinach in a cast iron pan

A quick saute in your favorite skillet, and it’s ready to chop and top. I could eat this as barbecue chicken with the sauce on its own. It’s so tasty!

A balanced meal is not complete without some vegetables, right moms and dads? Eating your veggies can be delicious! A simple saute of kale and spinach with some minced garlic, shallots, and red bell peppers are all you need. I add this as the first layer of the potato.

top down stuffed sweet potato with barbecue chicken

If you are in a rush, just grab your favorite BBQ sauce as your finishing touch. Sweet Baby Ray’s happens to be our family’s favorite. If you have time to make some from scratch, you need to try my sweet and spicy barbecue sauce!

Now that you know how to roast sweet potatoes, the filling possibilities are endless! This is a great idea for meal prep. Cook the potatoes on the weekend, reheat and fill as you go. What different stuffing will you try?

How does roasting sweet potatoes affect their taste?

We love sweet potatoes because of science! Potatoes contain starches called polysaccharides, which is composed of sugar molecules called glucose. When you roast a sweet potato, you not only make the flesh tender enough to eat, but the heat causes enzymes in the potato to convert the starches into maltose that we taste as sweet. This starts happening as the high heat of the oven increases the potatoes internal temperature to 135°F. The starch to sugar conversion stops at 170°F when the enzymes can no longer perform. Baking temperatures of 350°F and above (I use 375°F) helps the conversion and cooking process to maximize the sweetness of the potato. You don’t want to bake at too high of a temperature because it can denature the enzymes too quickly, and decreasing the sweetness potential. (Source: Serious Eats)

Stuffed Sweet Potato with Barbecue Chicken

Loaded with fresh kale, spinach, peppers and lean chicken for a straightforward and satisfying meal!
4.92 from 23 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 4 servings
Course Entree
Cuisine American


  • 4 sweet potatoes, medium-sized
  • 1 pound chicken breasts
  • kosher salt, as needed for seasoning
  • black pepper, as needed for seasoning
  • paprika, as needed for seasoning
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 shallot, cut into ¼-inch dice (½ cup)
  • 1 red bell pepper, diced into ¼-inch cubes
  • 2 cups kale
  • 2 cups baby spinach
  • ¼ cup barbecue sauce, or as desired
  • ¼ cup green onions, thinly sliced
  • ¼ cup cilantro leaves


  • Preheat the oven to 375°F. Line a baking sheet with foil. Wrap each sweet potato in a piece of foil and place it on the baking sheet.
  • Bake on center rack of the oven for 45 minutes to 1 hour and 15 minutes, or until potatoes are soft to the touch and a knife can easily pierce through the flesh. Time will vary depending on the size. You can also start to smell the sweet aroma as it gets closer to being fully cooked.
  • Season both sides of the chicken breasts with salt, pepper, and paprika. Heat a large frying pan or cast iron skillet over medium-high heat. Add 1 tablespoon of oil and allow it to heat up.
  • Carefully add the chicken and allow it to cook for 6 minutes. Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165°F.
  • Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into ½ inch cubes.
  • In the same pan as you cooked the chicken keep the heat at medium. Add the garlic and shallot, cook for about 1 minute until fragrant, stirring continuously. Add the bell pepper and cook 2 minutes, stirring as needed. Add the kale and spinach and cook until just wilted, about 2 minutes and stirring continuously. Lightly season with salt and pepper to taste. Turn off heat and set aside.
  • Once sweet potatoes are finished cooking, unwrap. Make cuts ¾ of the way through the center of the potato to allow for stuffing. Use a fork to fluff up some of the sweet potatoes so it looks mashed.
  • Evenly divide the sauteed vegetables and add them into each sweet potato. Top with equal amounts of diced chicken. Drizzle the top with warmed barbecue sauce as desired. Garnish with green onions and cilantro.

Nutrition Facts

Serves: 4 servings
Calories 353kcal (18%)Carbohydrates 45g (15%)Protein 33g (66%)Fat 6g (9%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 3gTrans Fat 0.02gCholesterol 66mg (22%)Sodium 318mg (13%)Potassium 1298mg (37%)Fiber 7g (28%)Sugar 11g (12%)Vitamin A 37750IU (755%)Vitamin C 290.4mg (352%)Calcium 220mg (22%)Iron 4mg (22%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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16 Comments Leave a comment or review

  1. Dave says

    Well, you sure made me look like a great cook! I tried it just the way you said it and my company couldn’t believe that I made something like this. Then I had to tell them it was my new found friend Jessica’s idea. What else can I serve with them?

    Thanks Jessica xo

    • Jessica Gavin says

      Great job Dave! That’s so awsome that you were able to impress your guests with your homemade cooking. I am here to help! You can serve a soup or salad on the side. I have an italian butternut squash soup that I love, or a fresh garden salad. Let me know if you would like some recipe links!

  2. CakePants says

    This looks so colorful and delicious! The photos make me want to reach out into my screen and grab one. I’m looking forward to trying these!

    • Jessica Gavin says

      I love it CakePants! I wish I could send you one through your screen, have they made 3D smellavision yet? 🙂

  3. Judy says

    This is a recipe I can use again and again. I made some sweet potatoes the other day, roasted them at 350 degrees Fahrenheit and they were pretty thick. They took an hour and 45 minutes to bake through. We are having them for dinner however I had cut them up as I planned to mash them this time around.

    It is nice to have a great recipe like this come fall too when root vegetables are so plentiful but we don’t have many of the other fresh fruits and vegetables we enjoyed so much during the summer.

    Thank you for a super healthy recipe Jessica.
    Have a wonderful weekend.

    • Jessica Gavin says

      Thank you Judy! It definitely takes longer at 350 and if the potatoes are big than it’s a long wait, but makes your house smell good 🙂 It’s always nice to have some roasted sweet potatoes for you fall!