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Preheat oven to 450 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.
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To Prep the Potatoes: Microwave sweet potato for 5-10 minutes, or until fork tender. (Or bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.)Let cool for 5-10 minutes. Cut in half lengthwise when cooled. Scrape the inside of the sweet potato out of the peel, and into a medium bowl, leaving a thin layer inside with the peel so that it can stand up on its own. Spray potato skins with cooking spray and bake for about 5-7 minutes to get the outside slightly crisp.
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To make the Sauce: While potatoes are cooking, combine ingredients for the bbq sauce in a small saucepan stirring to combine. Bring sauce to a boil over medium high heat, and reduce heat to low. Let simmer, stirring frequently for about 5-10 minutes, or until sauce begins to thicken. (You could also make the sauce in the crockpot in advance! Simply combine ingredients for sauce in crockpot and cook on high 1-2 hours, or on low for 4-8 hours).
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To Prep the Filling: Meanwhile, to make the filling, mash the inside of the sweet potato in the bowl and combine with the chicken and 1/2 cup of the sauce. (Save the rest of the sauce for topping).
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To Assemble the Sweet Potatoes: Remove the sweet potato skins from the oven and fill each skin with the sweet potato/chicken mixture. Switch on your ovens broiler to the highest setting. Pour the rest of the BBQ sauce over the potatoes and sprinkle the cheese evenly over the top of the potatoes. Place stuffed potatoes under the broiler for 2-3 minutes, or until cheese is bubbly and golden. Remove immediately and sprinkle with green onions or chives if desired!
