Wash, peel (optional), and cut sweet potatoes into roughly 1/2-inch cubes so they cook evenly.

If you want browned edges quickly, toss the cubes in 1 tablespoon olive oil, salt, and smoked paprika before cooking.

For the skillet method: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add sweet potato cubes in a single layer if possible and let them sear undisturbed for 4–5 minutes to get color, then stir and continue to cook 8–10 minutes until tender but not mushy.

For roasting: Preheat oven to 425°F. Toss cubes with olive oil, salt, and smoked paprika on a baking tray. Roast for 20–25 minutes, flipping once, until fork-tender and caramelized.

Tip: Boiling sweet potatoes is an option if you’re short on time: boil cubes for 8–10 minutes until just tender, drain thoroughly, then pan-sear for color.

Once sweet potatoes are nearly cooked, push them to one side of the skillet. Add sliced red onion and corn; sauté for 3–4 minutes until onions are translucent and corn is warmed through.

Stir everything together so flavors meld.

Variation: Add diced bell pepper or a handful of baby spinach for color and extra nutrients.

Add the cooked chicken to the skillet, then pour BBQ sauce over the mixture. Gently stir to coat all ingredients.

Cook for 2–3 minutes until the chicken is heated through and the sauce is slightly sticky.

Tip: For deeper flavor, mix 1–2 teaspoons of apple cider vinegar or a squeeze of lemon into the BBQ sauce before tossing.

Sprinkle shredded cheddar evenly over the skillet. If your skillet is oven-safe, place it under the broiler for 1–2 minutes to melt and slightly brown the cheese, or cover with a lid for a couple of minutes on low heat until cheese melts.

Garnish with sliced green onions and an extra drizzle of BBQ sauce if desired.