FIRST STEP: ROAST THE SWEET POTATOES

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This will ensure the sweet potatoes roast evenly and develop a caramelized flavor.
2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and pat them dry. Pierce each sweet potato a few times with a fork to allow steam to escape while baking. Rub the sweet potatoes with olive oil, then sprinkle them with salt and pepper.
3. Bake the Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 45-50 minutes, or until they are soft and fully cooked. You can test the doneness by inserting a fork or knife into the center of the potato. Once cooked, remove them from the oven and allow them to cool for a few minutes.

SECOND STEP: COOK THE BBQ CHICKEN

1. Prepare the Chicken: While the sweet potatoes are roasting, season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Cook the Chicken: Heat a non-stick skillet or grill pan over medium-high heat. Add a little olive oil to the pan and cook the chicken breasts for about 5-6 minutes per side, or until they reach an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the pan and let it rest for a few minutes before shredding it.
3. Shred the Chicken: Using two forks, shred the chicken into bite-sized pieces. Add the BBQ sauce to the shredded chicken and toss to coat evenly. Set aside.

THIRD STEP: ASSEMBLE THE TWICE BAKED SWEET POTATOES

1. Cut the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Gently scoop out the flesh from each sweet potato, leaving a small border around the edges to maintain the shape of the potato skin. Place the scooped-out flesh in a mixing bowl.
2. Mash the Sweet Potatoes: Use a fork or potato masher to mash the sweet potato flesh. Season with a pinch of salt and pepper, and if desired, add a little bit of butter or olive oil for extra creaminess. If you like, you can mix in some of the BBQ sauce for a smoky sweetness.
3. Fill the Potatoes: Spoon the mashed sweet potatoes back into the skins, creating a little well in the center to hold the BBQ chicken mixture.

FOURTH STEP: BAKE THE STUFFED SWEET POTATOES

1. Top with BBQ Chicken: Spoon the BBQ chicken mixture on top of the mashed sweet potatoes, ensuring the filling is evenly distributed. Top each stuffed sweet potato with shredded cheese.
2. Bake Again: Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. The sweet potatoes should have a golden, crispy edge around the filling.

FINAL STEP: GARNISH AND SERVE

1. Garnish: Once the stuffed sweet potatoes are baked and the cheese is melted, remove them from the oven. Garnish with freshly chopped green onions, cilantro, or parsley. If you want some added creaminess, serve with a dollop of sour cream or Greek yogurt. Drizzle extra BBQ sauce on top for additional flavor.
2. Serve: Serve the twice-baked BBQ chicken sweet potatoes immediately while they’re hot and gooey. Pair them with a fresh side salad, steamed vegetables, or even some homemade coleslaw for a complete meal.