A baked sweet potato is great, but a twice-baked sweet potato is even better. Whether you’re a devoted carnivore, veggie monster, vegan, paleo, or whatever you call yourself, this recipe is for you.
For those with no dietary restrictions take this recipe as it is—a guaranteed crowd pleaser. If you are a veggie-head like myself nix the chicken and add in a few more veggies (like zucchini or green beans). Vegan? Paleo? No problem. The most important flavors in this recipe are the BBQ and sweet potato. Everything else is optional, so don’t sweat swapping out the chicken, cheese and sour cream alternative ingredients.
Trust me, I’ve made more than a few variations of this dish and it tastes just as good as the last time, every time.
#SpoonTip: This dish is surprisingly filling so expect leftovers.
BBQ Chicken Twice Baked Sweet Potato
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 1 potato = 2 servings
Wrap ya sweeties in moist paper towels.
Pop them in the microwave for about 4 minutes or until soft. (This will vary based on size.)
Slice sweet potatoes, mash their guts and put it to the side. DON’T THROW OUT THE SKINS.
Veggie time! Slice up all your favorite stir fry-able vegetables. You can use onions, peppers, mushrooms, zucchini, green beans etc.
Stir fry them all together to your preferred softness. Don’t worry about trying to keep them a bit crunchy because the second bake part of the recipe isn’t long enough to soften them more than they already are.
Grill up your chicken breasts and shred them. If meat isn’t your thing, feel free to skip this step (I assure you it does not effect the recipe’s tastiness in the end).
Combine all your ingredients well.
And then the most important step: add your BBQ sauce. Any level of spiciness will do.
Reunite your filling in its rightful resting place, the sweet potato skins.
Top with gouda, and roast until the cheese is melted. (I’ve found that smoked gouda tastes the best but any cheese works.)
Whip together an avocado, 1 cup of sour cream, salt, pepper and a squeeze of lime.
Top with avocado whip and cilantro.