01 - Preheat oven to 400°F. Prick sweet potatoes several times with a fork and place on a baking sheet. Bake for 45-50 minutes until fork-tender throughout.
02 - While potatoes roast, combine shredded chicken with barbecue sauce in a saucepan over low heat. Stir continuously until heated through and well coated.
03 - Remove roasted sweet potatoes from oven and let cool for 2-3 minutes. Slice each lengthwise and gently fluff the interior flesh with a fork, creating space for filling.
04 - Divide BBQ chicken mixture evenly among the sweet potatoes. Top each with shredded cheddar cheese. Return to oven for 5 minutes or until cheese is fully melted and bubbly.
05 - Remove from oven. Top with sliced green onions, diced red onion, a dollop of sour cream, and fresh cilantro or parsley. Serve immediately while hot.