Everyone can get on board with these stuffed sweet potatoes.
Warm and inviting, these stuffed sweet potatoes are loaded with your favorite fresh toppings for a healthy weeknight dinner win!
Suzy Bunker shared two stuffed sweet potato variations to add to your menu.
Suzy loves to flavor her BBQ chicken with dry seasonings instead of barbecue sauce. Why? Dry seasonings cut back on sugar while still packing in a ton of flavor. Most barbecue sauces are loaded with sugar, but with the right spices, you won’t even miss it!
Want to take your Instant Pot BBQ chicken to the next level? If you like that crispy, charred texture (just like real barbecue), try popping the chicken in the air fryer at 400 degrees, or under the oven’s broiler on high. Keep a close eye on it—it only takes a couple of minutes to get that perfect golden finish.
One of the best things about this recipe is how easy it is to meal prep. Bake your sweet potatoes and chicken ahead of time and you’ll have the building blocks for quick meals all week long. Switch things up by using the leftovers in quesadillas, tacos, or even turning them into sweet potato fries. The possibilities are endless!
Barbecue-Stuffed Sweet Potato
Recipe by Suzy Bunker
INGREDIENTS
- Sweet Potatoes: 5-6 baked or steamed (or Russet potatoes if you prefer)
- Toppings: BBQ chicken, shredded cheddar cheese, sliced green onions, extra BBQ sauce for drizzling
Instant Pot Barbecue Chicken (Serves 6-8)
- 2 lbs. boneless skinless chicken thighs or breasts, thawed
- 2 Tbsp. extra virgin olive oil (or avocado oil for broiling)
- 1 Tbsp. brown sugar
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. kosher salt
- 1 tsp. dry mustard
- 1 tsp. chili powder (optional)
- ½ tsp. black pepper
- ½ cup BBQ sauce of your choice (Suzy recommends Stubb’s brand)
METHOD
- Mix dry spices in a small bowl to create a flavorful rub. Rub this mixture thoroughly into the chicken.
- Place chicken in a pressure cooker with oil at the bottom. Pressure cook for 8 minutes on high (10 for chicken breasts), then allow a 10-minute natural release.
- Shred chicken with two forks and drain excess juices. Add BBQ sauce and mix.
- Optional: For crispy, charred edges, cook the chicken in an air fryer at 400°F for 5 minutes or broil in the oven on high for about 5 minutes. Watch closely.
To Assemble
- Bake sweet potatoes at 400°F for 45-60 minutes or microwave using the potato setting.
- Slice open the cooked potato and fluff the inside with a fork.
- Top with BBQ chicken, cheese, green onions, and a drizzle of extra BBQ sauce.
Overstuffed Sweet Potatoes with Chipotle-Lime Yogurt
Recipe by Suzy Bunker
INGREDIENTS
- 4 small to medium sweet potatoes (or 2 large cut in half)
- 2 Tbsp. ghee or raw coconut oil
- Kosher salt and freshly ground black pepper
Chipotle-Lime Yogurt
- 1 cup plain Greek yogurt or sour cream
- 1-2 tsp. chipotle chili powder (or 1 Tbsp. Tajín + ¼ tsp. cayenne)
- 1 Tbsp. chipotle in adobo sauce
- 1 Tbsp. fresh lime juice
Toppings
- 1 cup cooked black beans (drained and rinsed)
- 1 cup frozen or canned corn
- 1 avocado, cubed
- ¼ cup cotija cheese
- Fresh cilantro, chopped
- Sliced green onions
METHOD
- Preheat oven to 400°F and line a baking sheet with foil.
- Roast sweet potatoes until fork-tender, about 45-60 minutes. Remove from oven, slice open, and fluff with a fork. Mix in 1 tsp. ghee or coconut oil, plus a pinch of salt and pepper.
- In a bowl, combine yogurt with spices and lime juice. Stir well to make the chipotle-lime yogurt.
- Top each potato with black beans, corn, avocado, cotija cheese, cilantro, and green onions. Drizzle with chipotle-lime yogurt and sprinkle with black pepper to taste.
Suzy’s Whole Foods 4 Life program is live! Find all of the details for her cooking and coaching program on her page. Use code ‘STUDIO100’ for $100 off your program purchase.
Find more from Suzy on Instagram, @cook_healthy_with_suzy, or on her website, learntocookhealthy.com.
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