Save My neighbor brought over a rotisserie chicken one Tuesday evening, and I had half a sweet potato sitting on my counter that needed rescuing from the back of my crisper drawer. That combination sparked something—what if I hollowed out that potato and turned it into something that felt like an actual meal? Twenty minutes later, I was biting into something that tasted like summer barbecue had collided with comfort food, and I couldn't stop grinning. Now this dish shows up whenever I need dinner to feel special without spending my entire evening in the kitchen.
I made these for my coworkers' potluck last fall, and watching people's faces when they bit into that sweet-savory combo was genuinely worth the drive to bring them warm. Someone asked if I'd bought them from a restaurant, which felt like the highest compliment a home cook could receive. It became the thing people actually remembered from that day, not the usual casseroles or store-bought desserts.
Ingredients
- Sweet potatoes: Medium ones work best because they bake evenly and have enough flesh to cradle the filling without being unwieldy—I learned the hard way that jumbo potatoes can have dry centers.
- Cooked, shredded chicken breast: Rotisserie chicken from the grocery store saves time and honestly has better flavor than poached, though both work; the seasoning on store-bought versions helps build depth.
- Honey BBQ sauce: Use your favorite brand or make your own—store-bought works perfectly fine here, and the honey in the filling amplifies that sweet-smoky thing that makes people ask for seconds.
- Smoked paprika: This spice is the secret that makes the filling taste like it's been slow-cooked over actual fire; don't skip it for regular paprika.
- Cheddar cheese: Sharp cheddar melts beautifully and stands up to the barbecue flavors, but you can skip it entirely if you prefer and the dish still sings.
- Fresh garnishes: The red onion, cilantro, and green onions aren't just decoration—they cut through the richness and make every bite feel alive.
Instructions
- Preheat and prepare the sweet potatoes:
- Heat your oven to 400°F and prick each potato several times with a fork to let steam escape. This prevents them from bursting (I learned this when I didn't and had to clean the oven). Bake them on parchment paper for 40 to 50 minutes until they feel soft when you pierce them.
- Build the honey BBQ chicken mixture:
- While potatoes roast, combine your shredded chicken with the BBQ sauce, honey, smoked paprika, salt, and pepper in a bowl. Stir until every piece of chicken is coated and glistening—this is where the flavor magic happens.
- Open and fluff the potatoes:
- Once cooled slightly, carefully cut each potato lengthwise down the center without cutting all the way through the bottom. Use a fork to gently fluff the insides, creating a little nest for the filling.
- Stuff and top:
- Spoon the BBQ chicken evenly into each potato, then sprinkle with cheddar cheese if using. The warmth of the potato will soften the cheese right away.
- Final bake:
- Return to the oven for 5 to 7 minutes until everything is hot and cheese melts. Watch it closely so it doesn't dry out.
- Garnish and serve:
- Top with red onion, fresh herbs, green onions, and a dollop of sour cream if you like. Serve immediately while the potato is still steaming.
Save 
Save My daughter declared these better than the fancy plate she got at a restaurant last month, and I'm pretty sure it was because she got to top her own with exactly as much cilantro and sour cream as she wanted. Food tastes better when you get a say in it, I think.
Making Them Your Own
This recipe is a canvas, honestly. If you want spice, jalapeños scattered through the filling bring real heat without overpowering the honey sweetness. A pinch of cayenne does the same thing in a quieter way. I've also swapped the sour cream for Greek yogurt when I'm trying to feel lighter about dinner, and the tanginess works just as well. One friend made a vegetarian version with seasoned chickpeas instead of chicken and it didn't feel like a compromise—it felt like a choice.
What Works Alongside This
These potatoes don't ask for much because they're pretty complete on their own, but a crisp coleslaw with lime dressing cuts through the richness beautifully. I've also served them next to a simple green salad with a bright vinaigrette, and that combination makes the whole meal feel balanced instead of heavy. If you want something warm on the side, cornbread works, or just some roasted vegetables seasoned with salt and lemon.
Storage and Make-Ahead Wisdom
You can bake the potatoes up to two days ahead and store them in the fridge, then reheat gently and stuff them fresh when you're ready to eat. The chicken mixture also keeps for three days, which means weeknight assembly is basically just warming and plating. These aren't the best cold, but they reheat fine—wrap them loosely in foil and warm at 350°F for about 10 minutes.
- Prep the potatoes and filling separately, then combine only when you're close to eating.
- Fresh toppings should go on right before serving so they don't get soggy.
- Double the chicken filling if you want it extra generous—there's no such thing as too much BBQ.
Save 
Save This meal sits in that perfect spot where it feels indulgent but doesn't leave you exhausted, impressive but genuinely easy to pull off. Make it once and you'll understand why I keep coming back to it.
Common Questions
- → Can I make these ahead of time?
Yes, bake the sweet potatoes and prepare the chicken filling up to 2 days in advance. Store separately in the refrigerator, then stuff and reheat at 350°F for 15-20 minutes until hot throughout.
- → What type of BBQ sauce works best?
A honey-based BBQ sauce complements the natural sweetness of the potatoes. Look for brands with honey listed in the first few ingredients, or make your own by mixing regular BBQ sauce with extra honey.
- → How do I know when the sweet potatoes are done?
Insert a fork into the thickest part of the potato—it should slide in easily with no resistance. The skin will feel slightly crisp and the flesh will be very tender throughout.
- → Can I grill the sweet potatoes instead?
Absolutely. Wrap each potato in foil and grill over medium-high heat for 35-40 minutes, turning occasionally. Finish by cutting open, stuffing, and placing back on the grill for 5 minutes to melt the cheese.
- → What sides pair well with this dish?
A crisp coleslaw or light green salad balances the sweetness perfectly. Roasted vegetables like Brussels sprouts or steamed green beans also work well as nutritious sides.
- → How can I make this vegetarian?
Replace the chicken with jackfruit (drained and shredded) or chickpeas. Both absorb the honey BBQ sauce beautifully and provide a satisfying texture similar to pulled chicken.