Stuffed Sweet Potatoes with Sweet and Spicy Chicken

  • Author: Bri McKoy


  • 3 sweet potatoes 
  • 2 cups cooked chicken, shredded (you can use a store bought rotisserie chicken or cook your own chicken breasts and shred the meat. I had some frozen chicken breasts I cooked in the Instant Pot. See directions for method).
  • 1/2 cup sweet + spicy sauce plus more for drizzling (recipe below)
  • fresh cilantro for garnish 

Sweet + Spicy Sauce

  • 1/2 cup Frank’s red hot sauce
  • 1/2 cup honey
  • 1/2 cup (or 8 TBS) butter
  • 1 garlic clove, minced 


Oven method:

  1. Preheat oven to 400 degrees. 
  2. Scrub sweet potatoes and cut in half lengthwise (this will give you 6 halves). 
  3. Line a baking sheet with parchment paper or aluminum foil. Oil baking sheet. Place sweet potatoes flesh side down. Bake for 45-55 minutes or until flesh of sweet potato is tender. 
  4. Turn Broiler on.
  5. For sauce, in a sauce pan, add all ingredients. Cook on medium until all ingredients are incorporated about 5-8 minutes. 
  6. In a bowl (or directly on the sheet tray lined with foil or parchment paper) toss the shredded chicken with 1/2 cup of the sweet + spicy sauce. Spread evenly over sheet tray. Place under broiler for 5 minutes or until chicken gets a little crispy.
  7. Top each sweet potato with the chicken. Drizzle with additional sweet + spicy sauce. Drizzle with herb dressing. Garnish with fresh cilantro!

Instant Pot Method for Sweet Potatoes:

  1. Place steamer basket in Instant Pot and add 1 cup water.
  2. Scrub sweet potatoes until skins are clean. Place on top of the steamer basket.
  3. Secure and lock lid and move vent to “Sealing.”
  4. Select High Pressure and set time for 15 minutes.
  5. Allow to release naturally and move vent to “Venting.”
  6. Remove sweet potatoes. 

Instant Pot Method for Frozen Chicken:

  1. Add 4 1/2 cups water or chicken broth to IP (I use chicken broth for flavor). 
  2. Add 3 tsp salt. 
  3. Place 2 lbs frozen boneless, skinless chicken breasts in IP. 
  4. Lock the lid and move the vent to sealing. 
  5. Place on high pressure for 4 minutes (trust me). 
  6. Allow to manually release pressure for 20 minutes (the chicken will continue to cook but not under high pressure). 
  7. Move vent to “venting.” Remove chicken. Chicken should register at 165 degrees F. Shred.