BBQ Chicken Sweet Potatoes
Yield: 4 servings
Active Time: 15 minutes*
Prep Time: 15 minutes*
Cook Time: 15 minutes
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Tangy BBQ, shredded chicken, melted cheese...all stuffed together into baked sweet potatoes --- dinner time perfection!

Ingredients for Single Meal

  • 3 - cup(s) shredded rotisserie chicken
  • 1 - cup(s) BBQ sauce
  • 4 - large sweet potatoes**
  • 2 - cup(s) shredded Colby Jack cheese**
  • Garnish: - red onion(s)**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Preheat the oven to 425 F. Poke holes in the sweet potatoes and place on baking sheet and bake for 45 minutes.
  2. In a skillet, toss the rotisserie chicken with the BBQ sauce and simmer over low heat for 10 minutes.
  3. After 45 minutes, carefully slit open the sweet potates and spoon in the BBQ chicken. Top with a few pinchfuls of shredded cheese.
  4. Continue baking for another 15 to 30 minutes, or until sweet potatoes are tender all the way through.
  5. Prepare salad.
  6. Serve BBQ Chicken Sweet Potatoes with red onion garnish and side salad.

Freezeasy Meal Prep Directions

    To each gallon-size plastic freezer baggie, add the following ingredients:

    • 3 cups rotisserie chicken
    • 1 cup BBQ sauce

    Remove as much air as possible and seal. Add label to baggie and freeze.

    Freeze & Thaw Instructions

    Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet to reheat/simmer the chicken and BBQ, and then add to the baking sweet potatoes.

    Dairy-Free Modifications

    Omit the cheese garnish for dairy-free meal.

    Gluten-Free Modifications

    Recipe is gluten-free when served with gluten-free sides.

    Printable Label Recipe Title

    BBQ Chicken Sweet Potatoes {Filling}

    Printable Label Instructions

    Thaw completely and simmer the chicken and BBQ sauce in skillet for 10 minutes, before adding to top of baking sweet potatoes.
    Serve with red onion garnish and side salad.

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