Preheat the oven to 400°F (200°C).

Wash the sweet potatoes and prick them several times with a fork.

Place the sweet potatoes on a baking sheet and bake for about 45–60 minutes, until tender when pierced with a knife.

Meanwhile, in a large bowl, combine the shredded chicken with barbecue sauce and diced red onion. Stir until well coated.

Once the sweet potatoes are done, slice each one open lengthwise.

Use a fork to slightly fluff and loosen the sweet potato flesh.

Spoon the barbecue chicken mixture into each sweet potato, dividing evenly.

Add any optional toppings you like.

Serve warm.