BBQ Chicken Stuffed Sweet Potatoes takes two things I love and puts them together into a hearty, delicious, stuffed potato! Perfect for an easy, weeknight meal. Pulled BBQ chicken blends with delicious roasted sweet potato. Then it is topped with a mayo-free, tangy coleslaw to add a bright, fresh crunch. So satisfying!!!
I love BBQ chicken and at family gatherings, there is always a big crock pot full of beautiful shredded chicken ready to be piled high on buns for everyone to enjoy. But as I get older, I want more nutritional bang for my buck. I want that BBQ chicken but I also want some beautiful veggies to go with it.
BBQ Chicken Stuffed Sweet Potatoes fits PERFECTLY! You get that delicious BBQ chicken with the healthy punch of sweet potatoes and tangy cabbage slaw. It’s a WIN WIN!
Worried that it isn’t a complete meal? That you will still be hungry? My husband is a big eater and he loves this dish because it is so filling but without tons of carbs. No feeling bloated the next morning. Did I mention, it is gluten free too???
The sweet potatoes are loaded with vitamins, have anti-cancer properties, and promote gut health and immune function. As a breast cancer survivor – I LOVE this!
To make life easier – prep your BBQ chicken ahead of time. You can check out my Easy Crockpot BBQ Chicken! Make a big batch and use it all week for different recipes. Awesome!
How to Make BBQ Chicken Stuffed Sweet Potatoes:
Preheat the oven to 400° F. Scrub the sweet potatoes and poke several holes in each with a fork. Place on a rimmed baking sheet lined with parchment paper. Bake sweet potatoes for one hour or until easily pierced with a fork.
Prepare the Tangy Cabbage Slaw. In a medium bowl, whisk together the apple cider vinegar, honey, salt, pepper, and garlic powder. Add the coleslaw mix and red onion. Toss the coleslaw, thoroughly mixing the dressing throughout. Set aside for at least one hour to allow flavors to combine.
Warm the BBQ chicken until hot.
Remove sweet potatoes from the oven. Let cool for about 5 minutes. Use a sharp knife and split the top of the sweet potatoes open lengthwise. Squeeze the ends gently inwards to open the sweet potatoes up and use a fork to fluff up the insides a bit.
Add ½ cup of the BBQ chicken. Top with a ¼ cup of the Tangy Cabbage Slaw, drizzle with a little extra BBQ sauce, and garnish with fresh cilantro.
Enjoy!
BBQ Chicken Stuffed Sweet Potatoes
Ingredients
Ingredients:
- 4 medium sweet potatoes scrubbed and cleaned
- 2 cups shredded BBQ chicken
- BBQ Sauce for garnish
- Fresh cilantro for garnish
Tangy Cabbage Slaw Ingredients:
- 1 16 oz. package of coleslaw mix
- ½ cup thinly sliced red onion
- ¼ cup apple cider vinegar
- 2 Tbsp. honey
- 1 tsp. sea salt
- ½ tsp. black pepper
- ¼ tsp. garlic powder
- ½ tsp. celery seed optional
Instructions
- Preheat the oven to 400° F. Scrub the sweet potatoes and poke several holes in each with a fork. Place on a rimmed baking sheet lined with parchment paper. Bake sweet potatoes for one hour or until easily pierced with a fork.
- Prepare the Tangy Cabbage Slaw. In a medium bowl, whisk together the apple cider vinegar, honey, salt, pepper, and garlic powder. Add the coleslaw mix and red onion. Toss the coleslaw, thoroughly mixing the dressing throughout. Set aside for at least one hour to allow flavors to combine.
- Warm the BBQ chicken until hot.
- Remove sweet potatoes from the oven. Let cool for about 5 minutes. Use a sharp knife and split the top of the sweet potatoes open lengthwise. Squeeze the ends gently inwards to open the sweet potatoes up and use a fork to fluff up the insides a bit.
- Add ½ cup of the BBQ chicken. Top with a ¼ cup of the Tangy Cabbage Slaw, drizzle with a little extra BBQ sauce, and garnish with fresh cilantro.
- Enjoy!