4mediumsweet potatoes(approx. 10 oz. each, approximately the same shape if possible. Wide/round are easiest to stuff)
1/2cuplow-sugar BBQ sauce
Toppings: optional shredded cheese (like Monterey Jack), fresh cilantro, sliced red onion, etc.
Preheat oven to 425 degrees. Wash, scrub clean, and dry sweet potatoes. Poke a few holes in each sweet potato with a fork. Place on a parchment paper-lined baking sheet and bake for 45-50 minutes, until a fork can easily pierce the potatoes.
Remove sweet potatoes from oven and turn oven temperature down to 400 degrees. Make a vertical slit 3/4 of the way down the length of each potato to create a "pocket," being careful not to fully cut in half. Set aside until cool enough to safely fill.
While sweet potatoes are cooling slightly, mix shredded chicken with BBQ sauce. Spoon 1/4 of the chicken mixture into each potato. Top with shredded cheese, if desired, and return to oven for 10 minutes or until chicken is heated through. Enjoy with fresh cilantro and/or sliced red onion on top.