There are certain meals that just feel like a warm hug, and this BBQ Chicken Stuffed Sweet Potato is undoubtedly one of them. Imagine a perfectly baked sweet potato, its vibrant orange flesh fluffy and sweet, split open and generously filled with smoky, savory shredded BBQ chicken. Then, a crowning scoop of creamy, tangy coleslaw is added on top, creating a symphony of textures and flavors in every single bite. It’s the kind of satisfying, hearty meal that solves the “what’s for dinner?” dilemma with delicious, crowd-pleasing results.

This recipe is the undisputed champion of the easy weeknight dinner. It brilliantly transforms simple, accessible ingredients—and is a fantastic way to use up leftover cooked chicken—into a balanced and exciting meal. The earthy sweetness of the potato provides the perfect canvas for the bold BBQ sauce, while the crisp, cool slaw cuts through the richness, making the dish feel both indulgent and refreshingly complete. It’s a meal that feels special enough for a casual Friday night but comes together quickly enough for a hectic Tuesday.

While stuffing potatoes is a classic comfort food technique, the sweet potato itself has a rich history. Native to Central and South America, sweet potatoes have been cultivated for at least 5,000 years. Interestingly, despite their name and appearance, they are not closely related to the common white potato. They belong to the morning glory family, which explains their natural sweetness and distinct nutritional profile, packed with beta-carotene, fiber, and vitamins.

Ingredients

For the Sweet Potatoes

4 large sweet potatoes, scrubbed clean
2 tablespoons butter, softened
Salt and freshly ground black pepper, to taste

For the BBQ Chicken

2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
¾ cup of your favorite BBQ sauce

For the Creamy Coleslaw

2 cups coleslaw mix (shredded cabbage and carrots)
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Bake the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Using a fork or a sharp knife, prick the sweet potatoes all over about 8-10 times. This allows steam to escape and prevents them from bursting in the oven.
- Place them directly on the oven rack or on a baking sheet and bake for 45-50 minutes, or until they are tender all the way through. You’ll know they’re done when a knife inserts into the thickest part with no resistance.
  
  Tip: For a quicker method, you can microwave the potatoes first. Prick them, then microwave on high for 5-6 minutes, flip them, and microwave for another 5 minutes. Finish them in the 400°F oven for 10-15 minutes to get that delicious, crispy skin.
Prepare the BBQ Chicken:
- While the potatoes are baking, prepare the chicken.
- In a medium skillet or saucepan over medium heat, combine the shredded chicken and BBQ sauce.
- Stir well to coat the chicken completely.
- Heat the mixture, stirring occasionally, for 5-7 minutes until it’s warmed through and the sauce is bubbling slightly.
- Set aside and keep warm.
Mix the Coleslaw:
- In a separate medium bowl, create the dressing for your slaw.
- Whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until you have a smooth and creamy dressing.
- Add the coleslaw mix to the bowl and toss everything together until the vegetables are evenly coated.
  
  Tip: For the best flavor, make the coleslaw about 15-20 minutes before serving. This gives the cabbage time to soften slightly and absorb the flavors of the dressing.
Assemble Your Stuffed Potatoes:
- Once the sweet potatoes are tender, carefully remove them from the oven.
- Let them cool just enough to handle.
- Slice each potato open lengthwise, being careful not to cut all the way through.
- Use a fork to gently fluff up the flesh inside, creating a well for the fillings.
- Add about a half tablespoon of butter to each potato and season with a pinch of salt and pepper, mixing it into the fluffy interior.
Load Them Up and Serve:
- Spoon a generous amount of the warm BBQ chicken into each sweet potato.
- Top the chicken with a hearty scoop of the cool, creamy coleslaw.
- For an extra touch, finish with a final drizzle of BBQ sauce and serve immediately.

Serving Suggestions

These stuffed sweet potatoes are a fantastic all-in-one meal, but if you want to round them out, they pair wonderfully with a simple side. A fresh green salad with a light vinaigrette adds a crisp, acidic counterpoint. For something a little heartier, consider serving with a side of classic Southern-style cornbread to sop up any extra BBQ sauce.

To elevate the presentation and add another layer of texture, consider garnishing your finished potatoes. A sprinkle of freshly chopped cilantro or sliced green onions adds a burst of freshness and color. For a bit of crunch, a topping of crispy fried onions or even some crumbled bacon would be absolutely delicious.