Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and prick them a few times with a fork. Place them on a baking sheet and bake for about 45–50 minutes or until tender and easily pierced with a knife. You can also microwave them to save time—just adjust the texture expectations.

While the sweet potatoes bake, cook the chicken. You can poach it in water or chicken broth for 15–20 minutes, or roast it if you want crispier bits. Once cooked, shred with two forks. Season lightly with salt and pepper.

In a bowl, toss the shredded chicken with your favorite BBQ sauce until evenly coated. Warm it on the stove for a few minutes if you like it hot and extra juicy.

Slice open the baked sweet potatoes lengthwise. Gently mash the insides with a fork, then stuff generously with the BBQ chicken mix. Add any toppings you love—cheese, sour cream, green onions, or even jalapeños.

Pop the stuffed potatoes under a broiler for 2–3 minutes if you added cheese and want it melty. Otherwise, serve as is with your favorite sides and enjoy!