Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup.

Wash the sweet potatoes well. Prick them a few times with a fork, then rub with a little olive oil and a pinch of salt. Roast on the sheet for about 45 minutes, or until very tender when pierced with a knife.

While potatoes bake, mix the shredded chicken with the BBQ sauce in a bowl. If you’re using beans, corn, or both, fold them in now to heat through.

When the potatoes are done, let them cool a few minutes. Slice each potato lengthwise, being careful not to cut all the way through. Gently open the centers with a fork, fluffing the flesh.

Spoon the BBQ chicken mixture into each potato boat. Sprinkle with cheddar cheese, then return to the oven for 5–8 minutes, until the cheese melts and the filling is heated through.

Garnish with sliced scallions and a touch of pepper. Serve warm.