Ingredients
Method
- Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, poke with a fork, rub with olive oil, and sprinkle with salt and pepper.
- Place sweet potatoes on a baking sheet and bake for 40–45 minutes or until fork-tender.
- While potatoes bake, combine shredded chicken and BBQ sauce in a skillet over low heat and warm through.
- Slice open the baked sweet potatoes and lightly mash the inside with a fork.
- Fill each sweet potato with the BBQ chicken mixture and sprinkle shredded pepper jack cheese on top.
- Return stuffed sweet potatoes to the oven for 5–7 minutes until cheese is melted and bubbly.
- In a bowl, mix corn, Greek yogurt or mayonnaise, lime juice, chili powder, salt, pepper, cotija cheese, and chopped cilantro to make the elote topping.
- Spoon the elote topping over the melted cheese and BBQ chicken stuffed sweet potatoes.
- Drizzle with hot honey lime sauce and garnish with optional jalapeño slices, extra cilantro, lime wedges, or hot sauce as desired.
Nutrition
Notes
Corn Swap: I love using frozen corn that I thaw and pat dry, but if fresh corn is in season, cut it straight off the cob for an extra sweet crunch that really shines here.
Chicken Shortcut: When I'm short on time, I grab a rotisserie chicken from the store and shred it quickly with two forks.
It saves so much effort and the flavor is always reliable.
Make Ahead Tip: You can bake the sweet potatoes up to two days ahead and keep them whole in the fridge.
When ready to serve, just slice, stuff, and bake as directed, adding a few extra minutes to warm through.
Storage Advice: Leftovers keep beautifully in an airtight container in the fridge for up to three days.
Reheat in the oven or air fryer to restore that crispy potato skin, not the microwave which makes it soggy.
Cheese Variation: If you don't have pepper jack, try shredded mozzarella with a pinch of cayenne or smoked paprika mixed in.
It gives a similar mild heat and melty texture.
Hot Honey Lime Drizzle: I make mine by whisking together 2 tablespoons honey, the juice of half a lime, and a pinch of cayenne or red pepper flakes.
It's so simple and adds that perfect sweet-spicy finish.
Common Mistake to Avoid: Don't overbake the sweet potatoes or they'll collapse when you try to stuff them.
You want them fork-tender but still holding their shape, so check at the 40-minute mark.
