BBQ Stuffed Chicken Sweet Potatoes Recipe

A BBQ Chicken Stuffed Sweet Potato garnished with green onion.

5 from 1 vote

BBQ Stuffed Chicken Sweet Potatoes Recipe

BBQ chicken stuffed sweet potatoes topped with coleslaw are sweet, savory, and tangy for a nutritious comfort food you can feel good about!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Fat, Low Lactose

Servings: servings

Calories: 409kcal

Author: Sammi Ricke

Cost: $10.00

Equipment

Ingredients

4 medium sweet potatoes
2 cups shredded chicken
8.5 ounce BBQ sauce
2 cups coleslaw
sliced green onion and chopped parsley to garnish (optional)

Instructions

Scrub the sweet potatoes and pierce a few times with a knife.
4 medium sweet potatoes
Pour 1 cup of water into the Instant Pot. Place the stainless steel trivet that came with the Instant Pot into the Instant Pot. Arrange the sweet potatoes on top of the trivet.
Close the lid and seal the Instant Pot. Cook on HIGH (manual) pressure for 15 minutes for medium-sized sweet potatoes (see notes).
Once the cooking time is up, let the pressure release naturally for 10 minutes. After 10 minutes, carefully vent to release any remaining pressure, then open the lid.
Carefully remove the sweet potatoes and place on a plate.
In a large bowl mix together the shredded chicken and ½ cup BBQ sauce. Add more sauce, if needed. Set aside.
2 cups shredded chicken, 8.5 ounce BBQ sauce
Make a slit across the top of each sweet potato to open (fluff up the inside of the sweet potato with a fork) or cut in half.
Top each sweet potato with ½ cup shredded BBQ chicken and ½ cup coleslaw. Garnish with sliced green onion and chopped parsley, if desired.
2 cups coleslaw, sliced green onion and chopped parsley
Serve immediately. Store ingredients separately in airtight containers in the fridge for up to 3 days.

Video

Notes

Alternative Method - Oven Option - Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a knife to poke holes into the sweet potatoes and place on the baking sheet. Bake for 40 to 50 minutes or until puffed up and soft inside when pierced with a fork.

Instant Pot Cooking Tips - If using small sweet potatoes, cook for 10 minutes and check to see if they are done (once the pressure releases!). If using large sweet potatoes, cook for at least 20 minutes.

Ingredient Tips - Our favorite BBQ sauce is from Primal Kitchens. It’s low sugar and uses real food ingredients.

Serving Tips - Depending on the brand of BBQ sauce, more or less sauce may be needed to coat the shredded chicken. Only top as many potatoes as you are serving. The topped potatoes with chicken and coleslaw are best served immediately as they do not store well.

Nutrition info is for a medium-large sweet potato, Primal Foods Hawaiian BBQ sauce and our easy coleslaw recipe.

Nutrition