BBQ Chicken Elote Stuffed Sweet Potatoes
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!
Creator: Leslie Stokes
Healthy, hearty, and bursting with flavor—these are officially cookbook-worthy.
Last week I made these BBQ Chicken Elote Stuffed Sweet Potatoes for dinner, and I could not stop thinking about them. They were one of those “let’s just throw something together” dinners that turned into an instant favorite—so good that I decided to add them to my next cookbook on the spot.
You’ve got the perfect balance of sweet, smoky, creamy, and spicy in every bite. Picture this: roasted sweet potatoes with that soft, caramelized center, filled with saucy BBQ chicken, topped with melty pepper jack cheese, and finished with a creamy Greek yogurt elote corn topping. It’s comfort food with a fresh, healthy twist that feels exciting to eat—and trust me, it tastes just as good reheated the next day.
Why You’ll Love This Recipe
Family-friendly: My kids love anything with BBQ chicken and cheese. I love that it’s full of real, nutritious ingredients.
Easy to prep ahead: Roast the sweet potatoes and mix up the chicken and elote corn topping in advance. Just reheat and assemble.
High in protein + fiber: A satisfying meal that doesn’t leave you feeling heavy.
Endlessly customizable: Swap the cheese, use leftover pulled pork, make it vegetarian—this one’s super flexible
How to Serve
We ate these piled high in the sweet potatoes with extra cilantro and lime on top, but you could totally turn this into a burrito bowl-style situation if you want. Just layer everything over rice or chopped romaine for a lighter spin.
I’ve also had leftovers cold straight out of the fridge (don’t judge)—and they were still so good.
Add It to Your Dinner Rotation
These are one of those meals that look impressive, taste like something from a restaurant, and are actually really easy to throw together. They’re everything I want in a weeknight dinner: simple, flavorful, nourishing, and just a little bit fun.
If you’ve been in a dinner rut, this is your sign to grab some sweet potatoes, toss some BBQ chicken in a pan, and whip up the elote mix. You’ll want to make it again before the week’s over.
And yes—this one’s cookbook official.
Tips & Substitutions
Use rotisserie chicken to keep things super easy. You can shred and toss it in BBQ sauce in 2 minutes flat.
Can’t find cotija? Feta works great too.
Want more heat? Add sliced jalapeños, a drizzle of hot sauce, or some cayenne to the corn mix.
Meal prep tip: Store the components separately and assemble when ready to eat to avoid soggy potatoes or dried-out chicken.
Grill the corn if you want a smoky twist on the elote topping!
BBQ Chicken Elote Stuffed Sweet Potatoes (with Pepper Jack Cheese)
Ingredients
- For the sweet potatoes:
For the sweet potatoes:
- 4 medium sweet potatoes
- Olive oil
- salt, and pepper
For the BBQ chicken:
- 2 cups cooked shredded chicken
- 1/3 –1/2 cup BBQ sauce
- For assembling:
- 1 cup shredded pepper jack cheese
For the elote topping:
- 1 ½ cups corn fresh, frozen, or canned and drained
- 1/3 cup plain Greek yogurt or mayo
- Juice of ½ lime
- ¼ teaspoon chili powder
- Salt and pepper to taste
- ¼ cup crumbled cotija or feta cheese
- 1 –2 tablespoons chopped cilantro
Optional toppings:
- Jalapeño slices
- Extra cilantro
- Lime wedges
- Hot sauce
Let's Make It
- 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.
Notes
Nutrition Facts
Nutrition Information (Per Serving — Serves 4):
Includes sweet potato, BBQ chicken, pepper jack, and Greek yogurt elote topping
Calories: 440
Protein: 34g
Carbs: 36g
Fat: 18g
Fiber: 5g
Sugar: 9g (mostly from sweet potato + BBQ sauce
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
More Meal Prep
This Page may contain affiliate links. If you click on these links and make a purchase, I may recieve a small commission at no extra cost to you.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
