BBQ Chicken Sweet Potatoes

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This BBQ Chicken Sweet Potato is a delicious, nutritious meal loaded with juicy rotisserie chicken, creamy avocado, and tangy pickled red onions, all stuffed into a soft, sweet potato! Perfect for lunch or dinner.

Prep Time20

Cook Time8

Total Time28

Course: Dinner, Lunch

Cuisine: American, Healthy

Keyword: BBQ Chicken Sweet Potatoes

Servings: potatoes

Author: Chelsea Lords

Cost: $8.47

Equipment

Bowl

Ingredients

4 large sweet potatoes 10 to 13 ounces each
Olive oil
Salt and pepper
2-1/2 cups shredded rotisserie chicken
3/4 cup BBQ sauce see note 1
1 large ripe avocado diced
pickled red onion see note 2
Fresh cilantro optional topping
Cotija cheese optional topping

US - Metric

Instructions

If you have the time, bake your potatoes (see note 3), but this is shortcut recipe, so microwave works great too! Wash and thoroughly dry. Pierce a few times all over with a fork. Rub a touch of olive oil and sprinkle salt and pepper all over potatoes, then microwave—see note 4 for timing.
Shred a rotisserie chicken (or use a pre-shredded rotisserie chicken) and measure 2-1/2 cups. Warm BBQ sauce in the microwave (covered) for 30 seconds. Pour warm BBQ sauce over chicken; start with 1/2 cup and add the additional 1/4 cup as needed for your desired sauciness. Gently toss with tongs until the chicken is coated.
(If the shredded chicken isn’t being pulled hot/fresh from the bones, I like to warm the chicken 30 seconds to a minute in the microwave.)
Slice sweet potatoes in half and divide BBQ chicken and diced avocado evenly among potatoes, stuffing each potato full. Add pickled red onions to taste. If desired, top potatoes with a sprinkle of fresh cilantro and cotija cheese. Enjoy!

Video

Notes

Note 1: I’m a fan of Stubb's® Original BBQ Sauce or Sweet Baby Ray's® Honey BBQ Sauce in this recipe. Or if you happen to have a batch of my favorite homemade BBQ Sauce Recipe, nothing beats that!

Note 2: This recipe has the quickest and easiest way to make your own pickled onions. That said, you can also purchase already pickled red onions from the grocery store. They can often be found near the pickles and artichoke hearts.

Note 3: To make this recipe even quicker and more convenient, microwave the sweet potatoes to ensure they’re ready in no time. However, if you prefer a crispy texture, you can certainly bake or air fry the sweet potatoes instead. I have a hack in this baked sweet potatoes recipe that makes them even faster!

Note 4: Microwave Timing. Cook, flip, then cook again!

Small (6-8 oz): 2–3 minutes per side
Medium (9-12 oz): 3–5 minutes per side
Large (13-16 oz): 4–6 minutes per side
Extra Large (over 16 oz): 6–7 minutes per side
Two potatoes: Double the cook time; but start checking a few minutes before check how close they are to being tender (don’t microwave more than 2 at a time)
You’ll know potatoes are ready if both sides are easily pierced with a fork. If there is still some resistance, continue to cook at 1 minute intervals until tender.

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Keep the sweet potatoes, chicken, avocado, and pickled onions separate if possible. For the best flavor, add fresh avocado just before serving.

Nutrition