Introduction

BBQ pulled chicken-stuffed sweet potatoes bring together the smoky richness of BBQ chicken, the creamy tang of coleslaw, and the indulgent drizzle of ranch dressing. This dish strikes a perfect balance between sweet, savory, and tangy, making it a standout meal for any occasion. Ideal for weeknight dinners or casual gatherings, these stuffed sweet potatoes are hearty, healthy, and packed with flavor. The natural sweetness of the roasted sweet potatoes pairs beautifully with the tender, smoky BBQ chicken, while the coleslaw adds a refreshing crunch, and the ranch drizzle provides a creamy finish. Whether you’re serving a crowd or simply looking to elevate your family dinner, this recipe is sure to become a favorite. Let’s get started!

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Ingredients

For the sweet potatoes:

• 4 medium sweet potatoes
• Olive oil (for brushing)
• Salt and pepper to taste

For the BBQ pulled chicken:

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1/2 tsp smoked paprika (optional for extra smokiness)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

For the coleslaw:

• 2 cups shredded cabbage (a mix of green and purple cabbage works well)
• 1 medium carrot, grated
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or sugar
• Salt and pepper to taste

For the ranch drizzle:

• 1/4 cup ranch dressing (store-bought or homemade)
• 1 tbsp fresh parsley, chopped (optional for garnish)
• 1 tbsp fresh chives, chopped (optional for garnish)

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Preparation

Step 1: Bake the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Scrub the sweet potatoes and pat them dry. Pierce each sweet potato a few times with a fork to allow steam to escape during baking.
3. Rub the sweet potatoes with olive oil and season them with a pinch of salt and pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until they are tender when pierced with a fork. The baking time may vary depending on the size of the potatoes.
5. Once baked, remove the sweet potatoes from the oven and allow them to cool slightly for easier handling.

Step 2: Prepare the BBQ Pulled Chicken

1. While the sweet potatoes are baking, prepare the BBQ pulled chicken. In a skillet over medium heat, add the cooked shredded chicken.
2. Stir in the BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken is evenly coated with the sauce.
3. Simmer the chicken for 5-7 minutes, stirring occasionally, until the sauce is heated through and thickened slightly.
4. Once done, remove from heat and set aside.

Step 3: Make the Coleslaw

1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, and pepper to create the coleslaw dressing.
3. Pour the dressing over the cabbage and carrot mixture and toss to coat evenly.
4. Taste the coleslaw and adjust the seasoning as needed. Set aside to allow the flavors to meld while preparing the rest of the dish.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are cool enough to handle, carefully slice them open lengthwise, creating a pocket to hold the fillings.
2. Fluff the inside of each sweet potato slightly with a fork, leaving enough potato in the skins to hold the shape.
3. Spoon the BBQ pulled chicken into each sweet potato, dividing it evenly among the four potatoes.
4. Top the BBQ chicken with a generous portion of coleslaw.

Step 5: Drizzle with Ranch Dressing

1. Drizzle the ranch dressing over the stuffed sweet potatoes and coleslaw.
2. Garnish with fresh parsley and chives if desired for a pop of color and extra flavor.

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Cooking Notes

• Rotisserie chicken makes this recipe quick and easy, but you can also cook and shred your own chicken breasts or thighs for a more homemade touch.
• The BBQ sauce can be customized to your liking—use spicy, smoky, or tangy BBQ sauce depending on your flavor preferences.
• For a creamier coleslaw, you can add more mayonnaise, or for a lighter version, use Greek yogurt in place of some or all of the mayo.
• To make this dish gluten-free, ensure that the BBQ sauce and ranch dressing you use are gluten-free.

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Serving Suggestions

These BBQ pulled chicken-stuffed sweet potatoes can be served as a standalone meal, as they are hearty and packed with protein, fiber, and vitamins. However, they also pair wonderfully with additional sides for a more complete meal. Consider serving them with:

• Grilled vegetables like zucchini, bell peppers, or asparagus for a light and colorful accompaniment.
• Cornbread or garlic bread for a Southern-style feast.
• Baked beans or a simple green salad for added texture and flavor contrast.

For a family dinner or casual gathering, these stuffed sweet potatoes are perfect served buffet-style, allowing everyone to customize their toppings with extra BBQ sauce, coleslaw, or ranch dressing.

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Tips

1. Make it ahead: You can prepare the BBQ chicken and coleslaw a day ahead to save time. Store them separately in the fridge and reheat the chicken before assembling the dish.
2. Go spicy: If you like a bit of heat, add some sliced jalapeños or a dash of hot sauce to the BBQ chicken or coleslaw.
3. Customize the toppings: Feel free to add shredded cheese, crispy bacon, or green onions for extra flavor and texture.
4. Make it dairy-free: Substitute the ranch dressing with a dairy-free version or simply drizzle with extra BBQ sauce.
5. Slow cooker option: If you have more time, you can cook the chicken in a slow cooker with BBQ sauce for several hours until it’s fall-apart tender.

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Prep Time:

• 15 minutes

Cooking Time:

• 1 hour

Total Time:

• 1 hour 15 minutes

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Nutritional Information (Per Serving):

• Calories: 450 kcal
• Protein: 28g
• Sodium: 780mg
• Carbohydrates: 45g
• Fiber: 6g
• Sugars: 16g
• Fat: 20g
• Saturated Fat: 4g

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Conclusion

BBQ pulled chicken-stuffed sweet potatoes with coleslaw and ranch drizzle are a perfect combination of flavors and textures that will delight your taste buds. The natural sweetness of the baked sweet potatoes enhances the smoky BBQ chicken, while the creamy coleslaw adds a refreshing crunch. The ranch drizzle ties everything together, creating a dish that’s both satisfying and comforting. Whether you’re hosting a casual get-together, preparing a weeknight dinner, or simply looking for a creative way to enjoy sweet potatoes, this recipe is a crowd-pleaser that’s sure to be a hit. Give it a try, and watch how it becomes a new family favorite!

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