Stuffed sweet potatoes with barbecue chicken are a simple and satisfying meal. They’re loaded with fresh kale, spinach, peppers, and lean chicken for a wholesome dish.
Recipe Science
- Wrap washed and dried sweet potatoes in foil to trap steam and moisture, ensuring the flesh becomes tender as they bake.
- Baking sweet potatoes activates an enzyme that turns starches into maltose, enhancing their natural sweetness as they cook.
- Boneless chicken breast is a lean, quick-cooking protein. Paprika enhances Maillard browning, adding flavor and a rich red color.
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“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.”—Dave
Why It Works
Stuffed sweet potatoes with barbecue chicken make a fantastic full meal rather than just a side dish because they combine lean protein, fiber-rich vegetables, and hearty sweet potatoes in one satisfying dish. The kale, spinach, and peppers add layers of flavor and texture, while the chicken adds a filling protein component. This dish is a great option when you’re looking for something simple to prepare yet filling and satisfying enough to stand alone as a meal.
Starting the sweet potatoes in a cold oven allows the temperature to rise gradually, which gives the enzymes more time to break down the starches into natural sugars. This slower heating process enhances the sweetness and helps create a more caramelized flavor in the sweet potatoes. This method intensifies the potatoes’ natural sweetness and creates a fluffy texture that makes them ideal for stuffing.
Ingredients You’ll Need
- Potatoes: You can choose any type of sweet potato to stuff. I prefer the orange-fleshed varieties like Beauregard because they are creamy, moist, and sweet. Select medium-sized potatoes, enough for one serving, about 8 to 12 ounces.
- Chicken: I use boneless, skinless chicken breast for a lean protein. The meat is seasoned with salt, black pepper, and paprika. Paprika instantly adds a beautiful dark red color to the surface, making the chicken look even more appetizing.
- Vegetables: Saute shallots, garlic, red bell pepper, baby spinach, and kale for a flavorful and nutritious filling.
- Sauce: If you are in a rush, just grab your favorite BBQ sauce as your finishing touch. Try my sweet and spicy homemade barbecue sauce if you have time to make some from scratch!
- Herbs: Cilantro and sliced green onions are a fresh garnish for the stuffed sweet potatoes.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you have a delicious recipe for stuffed sweet potatoes, the filling possibilities are endless! Try these tasty options:
- Sweet Potato Options: Try white-fleshed sweet potatoes, which have a more dry and starchy texture, similar to russet potatoes used for traditional baked potatoes. Purple sweet potatoes are denser and less sweet.
- Seasoning: Sprinkle on salt, black pepper, garlic powder, onion powder, cumin, Italian seasonings, chili powder, or smoked paprika. Squeeze on lime juice for a tangy taste.
- Vegetables: Try Swiss chard, bok choy, zucchini, corn, roasted bell peppers, sundried tomatoes, or diced tomatoes.
- Toppings: Add butter or browned butter, sour cream, creme fraiche, or Greek yogurt. Try chives, green onions, parsley, or pickled red onions. Add avocado, guacamole, salsa, or shredded cheddar cheese.
- Protein: Stuff the potatoes with turkey, ground turkey or beef, or pulled pork. For a plant-based option, add black beans or crispy baked tofu.
- Sauce: Switch up the barbecue sauce with pesto sauce or chimichurri sauce.
How to Make Stuffed Sweet Potatoes
Step 1: Prepare the Sweet Potatoes
Give the sweet potatoes a good wash and dry, then wrap them in foil. This helps trap steam and moisture, allowing the flesh to become tender while roasting. Place them on a foil-lined baking sheet and position it on the center rack of a cold oven. This gradual heat helps the potatoes cook evenly and convert more starches into sugar.
Step 2: Bake the Sweet Potatoes
Heat oven to 375ºF (191ºC) and bake for 45 minutes. Flip the potatoes over and bake until they pierce easily in the center with a knife, about 15 to 30 minutes, depending on their size. They should be soft to the touch, or a knife can easily pierce through the flesh. Cooking time will vary depending on the size. They will start to smell the sweet aroma as they get closer to being fully cooked.
Ingredient Chemistry: When you make baked sweet potatoes, something magical happens. They contain an enzyme that converts their natural starches into a sugar called maltose. This process increases over time during storage and even more as they cook, enhancing the tuber’s natural sweetness in the oven.
Step 3: Cook the Chicken
Season both sides of the chicken breasts with salt, pepper, and paprika for a flavorful crust. Cook the chicken in hot olive oil over medium-high heat, searing for about 6 minutes on the first side.
Flip, reduce the heat to medium, and cook for another 6 to 7 minutes until the internal temperature reaches 165°F (74ºC). Once slightly cooled, chop into ½-inch cubes or shred the chicken for stuffing.
Step 4: Cook the Vegetables
Heat the same pan from the chicken over medium and add the shallots and garlic, stirring until fragrant. Add the bell peppers and sauté until they start to soften. Next, toss in the kale and spinach, cooking until just wilted. This will be a vibrant and nutritious filling for the stuffed sweet potatoes.
Step 5: Prepare the Potatoes for Stuffing
Once the sweet potatoes are done cooking, carefully unwrap them. Make a slit down the center, about ¾ of the way through, creating space for the filling. Use a fork to gently fluff the insides, creating a mashed texture that will hold the stuffing and absorb all the delicious flavors.
Step 6: Stuff the Sweet Potatoes
Scoop the sautéed vegetables into each sweet potato, generously filling them. Add the diced chicken on top, distributing it equally among the potatoes. Drizzle with warm barbecue sauce for a touch of smoky sweetness.
Finish with a sprinkle of green onions and fresh cilantro to add color and flavor. I also like to eat sweet potato skins for extra fiber! This is an excellent idea for meal prep. Cook the potatoes over the weekend, reheat them, and fill them out as you go.
Frequently Asked Questions
Sweet potatoes contain starches called polysaccharides, which are made of glucose molecules. During baking, heat activates enzymes that convert these starches into maltose, which gives them a sweet flavor. This process begins when the potato’s internal temperature reaches 135°F and stops at 170°F as the enzymes deactivate. Baking at temperatures of 350°F or above helps maximize the conversion, enhancing sweetness. However, baking at too high a temperature can denature the enzymes quickly, reducing the sweet flavor.
Wrapping sweet potatoes in foil traps moisture, resulting in a soft and tender interior, though it prevents the skin from crisping. If you bake them without foil, the skin caramelizes and crisps, adding a flavorful texture, though the inside may be drier.
Add lean proteins like grilled chicken, shredded barbecue pork, or ground turkey. A sprinkle of crispy bacon adds a smoky flavor, while meats like shredded beef or sausage provide a rich, satisfying topping. Sautéed greens, black beans, or roasted vegetables provide added fiber and vitamins. Add creamy elements like sour cream, crumbled feta, or tahini. Try sweet options like cinnamon, nuts, or a drizzle of maple syrup. Topping with almond butter adds healthy fats and protein.
Serve This With
If you tried these Stuffed Sweet Potatoes, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Stuffed Sweet Potatoes
Ingredients
- 4 sweet potatoes, medium-sized
- 1 pound boneless skinless chicken breasts
- kosher salt, for seasoning
- black pepper, for seasoning
- paprika, for seasoning
- 1 tablespoon olive oil
- ½ cup diced shallots, ¼" dice
- 1 teaspoon minced garlic
- 1 cup diced red bell pepper, ¼" dice
- 2 cups baby kale, or shredded
- 2 cups baby spinach
- ¼ cup barbecue sauce, warmed
- ¼ cup sliced green onions
- ¼ cup cilantro leaves
Instructions
- Prepare the Sweet Potatoes – Line a large sheet pan with foil. Wash and dry the sweet potatoes, then wrap each one in foil. Place them on the sheet pan and transfer to the center rack of a cool oven.
- Bake the Sweet Potatoes – Heat the oven to 375ºF (191ºC) and bake for 45 minutes. Flip and bake until they pierce easily in the center with a knife, about 15 to 30 minutes, depending on their size. You will start to smell the sweet aroma as they get closer to being fully cooked.
- Cook the Chicken – Season both sides of the chicken breasts with salt, pepper, and paprika. Heat the olive oil in a large pan over medium-high heat. Once hot, add the chicken and cook for 6 minutes. Flip and reduce the heat to medium, and cook another 6 to 7 minutes, or until no longer pink and the internal temperature reaches 165°F (74ºC) on a meat thermometer. Transfer to a clean plate to allow to rest. Once slightly cooled, chop the chicken into ½ inch cubes.
- Cook the Vegetables – Heat the same pan used to cook the chicken over medium heat. Add the shallots and garlic, stir, and cook until fragrant, 1 minute. Saute the bell peppers for 2 minutes. Saute the kale and spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste. Turn off heat and set aside.
- Prepare the Potatoes for Stuffing – Unwrap the sweet potatoes. Make cuts ¾ of the way through the center to allow for stuffing. Use a fork to fluff the sweet potatoes so that they look mashed.
- Stuff the Potatoes – Evenly divide the sauteed vegetables and add them to each sweet potato. Top with equal amounts of diced chicken. Drizzle the top with warmed barbecue sauce. Garnish with green onions and cilantro.
Notes
- Storing: Store in an airtight container for up to 5 days.
Nutrition Facts
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.
Junaid says
Cant wait to cook this today
Jessica Gavin says
I can’t wait to hear what you think Junaid!
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!
Lorenza Zamarron says
I will try this delicious food this week and let you know.
Jessica Gavin says
Thank you Lorenza! I can’t wait to hear what you think 🙂
Pat says
Thank you for this great recipe AND for the nutritional information. Keep up the good work.
Isabel
Jessica Gavin says
Aww, thank you Pat! Thank you for your encouragement 🙂
Elaine @ Dishes Delish says
These look so yummy and beautiful. Great photos.
Jessica Gavin says
Thank you so much Elaine 🙂
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? 🙂
Macy @ Paleo Crumbs says
YUMMMM!
Jessica Gavin says
Thank you Macy!
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.
Judy
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!