BBQ Chicken Elote Stuffed Sweet Potatoes (with Pepper Jack Cheese)
Serves 4
10 mins prep
23 mins cook
16 mins total
These BBQ Chicken Elote Stuffed Sweet Potatoes are the perfect summer dinner—tender sweet potatoes filled with saucy BBQ chicken, melty pepper jack, and a creamy Greek yogurt corn elote topping. So good, they made it into my next cookbook!
For the sweet potatoes:
For the BBQ chicken:
For the elote topping:
Optional toppings:
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Bake the sweet potatoes:
Preheat oven to 400°F. Wash and dry sweet potatoes, then poke with a fork. Rub with olive oil, sprinkle with salt and pepper, and place on a baking sheet. Bake for 40–45 minutes, or until fork-tender.
Mix the BBQ chicken:
While the potatoes are baking, combine shredded chicken and BBQ sauce in a skillet over low heat. Heat until warmed through.
Assemble and melt cheese:
Once the sweet potatoes are cooked, slice them open and lightly mash the inside with a fork. Fill each with BBQ chicken and sprinkle pepper jack cheese over the top. Place them back in the oven for 5–7 minutes until the cheese is melted and bubbly.
Make the elote topping:
In a bowl, mix together corn, Greek yogurt/mayo , lime juice, chili powder, salt, pepper, cotija, and cilantro.
Top and serve:
Spoon elote topping over the melted-cheese BBQ chicken potatoes. Garnish with jalapeños, extra lime, or hot sauce if desired.