BBQ Chicken Twice Baked Sweet Potatoes

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Creamy sweet potatoes baked twice and topped with BBQ chicken, caramelized onions, and smoked gouda cheese!

Prep Time15

Cook Time55

Total Time1 10

Course: Chicken + Poultry

Cuisine: American

Keyword: barbecue chicken, bbq chicken, sweet potatoes

Servings: servings

Preheat oven to 400° F and line a baking sheet with foil. Prick the washed sweet potatoes with a fork and place them on the prepared baking sheet. Bake the sweet potatoes for 45 minutes or until fork tender.
While the sweet potatoes are baking, heat a large skillet over medium heat. Once the skillet is hot add the olive oil, thinly sliced and separated red onion, and salt. Saute the onions, stirring them occasionally for about 10-15 minutes or until soft and golden brown in color.
When the sweet potatoes are done baking, cool them for a few minutes before cutting them in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border all around the potato. Discard 2 of the potato skins and place the remaining skins back on the foil lined baking sheet.
In a large bowl add the sweet potato filling, salt, pepper, chicken broth, and a 1/4 cup of the shredded smoked gouda cheese. Mash everything together with a potato masher until it is mostly smooth.
In a separate bowl combine the shredded chicken and BBQ sauce, stirring together until it is completely coated.
Spoon the sweet potato filling evenly back into the skins. Top with the shredded chicken, caramelized onions, and remaining cheese.
Place the potatoes back in the oven and bake for another 10 minutes until the filling is hot and the cheese is melted. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.