Preheat your oven to 400°F (200°C).

Scrub the sweet potatoes under cold running water, removing any dirt, and pat them dry with a paper towel.

Use a fork to prick the sweet potatoes a few times on each side, which will help steam them as they cook.

Place the sweet potatoes on a baking sheet, ensuring they’re not touching each other.

Drizzle the olive oil evenly over the sweet potatoes, rubbing it in with your hands to coat the skin.

Sprinkle the salt and black pepper evenly over the sweet potatoes, making sure they are well-seasoned.

Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

While the sweet potatoes are baking, prepare the filling by shredding the cooked chicken if it’s not already shredded.

In a medium bowl, mix the shredded chicken with the BBQ sauce until the chicken is fully coated.

Finely chop the red onion and cilantro, setting them aside for later.

Once the sweet potatoes are done, remove them from the oven and allow them to cool slightly for easier handling.

Cut a slit lengthwise down the center of each sweet potato, being careful not to cut all the way through.

Gently push the ends of each sweet potato towards each other to open them up.

Fluff the inside of each sweet potato with a fork to create space for the filling.

Spoon the BBQ chicken mixture into each sweet potato, dividing it evenly between the two.

Sprinkle the shredded cheddar cheese over the BBQ chicken in each sweet potato.

Return the stuffed sweet potatoes to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Once the cheese is melted, remove the stuffed sweet potatoes from the oven.

Top each stuffed sweet potato with the chopped red onion and cilantro.

Drizzle sour cream over the stuffed sweet potatoes.

Finish by squeezing lime juice over the top for a fresh, tangy flavor.

Serve immediately while warm, and enjoy!