Ingredients
Scale
- 4 medium-sized sweet potatoes (scrubbed and dried)
- 2 cups cooked chicken breast, shredded
- 1/2 cup high-quality BBQ sauce (plus extra for drizzling)
- 1 cup shredded sharp cheddar cheese or Monterey Jack
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup sour cream or Greek yogurt (optional topping)
- 1 small jalapeño, sliced (optional for heat)
Instructions
- Preheat your smoker to 225°F (107°C). Use a mild wood like apple, cherry, or pecan to complement the natural sweetness of the potatoes without overpowering the dish.
- Prick each sweet potato several times with a fork. Rub the skins lightly with olive oil and sprinkle with kosher salt. This helps the skin crisp up slightly and allows the smoky flavor to penetrate the potato.
- Place the sweet potatoes directly on the smoker grates. Smoke for approximately 60 to 90 minutes, or until the potatoes are tender when pierced with a knife. The internal temperature should be around 205°F for a perfectly fluffy interior.
- While the potatoes are smoking, place your shredded chicken in a medium bowl. Add the BBQ sauce and diced red onions. Toss until the chicken is evenly coated. If the chicken is cold, you can warm it up briefly in a skillet or on the smoker in a foil pan during the last 15 minutes of the potato cook time.
- Once the potatoes are soft, remove them from the smoker. Slice each potato down the center lengthwise and gently push the ends together to open them up. Fluff the inside with a fork. Divide the BBQ chicken mixture evenly among the four potatoes. Top each with a generous portion of shredded cheese.
- Return the stuffed potatoes to the smoker for 5 to 10 minutes, or until the cheese is completely melted and bubbly. Remove from the heat and prepare for serving.
- Cook Time: 105 minutes