BBQ Chicken Elote Stuffed Sweet Potatoes (with Pepper Jack Cheese)
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!
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
This is one of those flavor bomb meals that feels indulgent but still hits your protein goals. You can prep the chicken and elote mix ahead of time for a quick weeknight dinner.