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–+ servings

Loaded Mexican Chicken Stuffed Sweet Potatoes

Loaded Mexican chicken stuffed sweet potatoes: a creamy, spiced comfort food that turns dinner into a fiesta!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Appetizer
Cuisine: Worldwide
Calories: 288
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 sweet potatoes whole, medium-sized, washed and scrubbed
  • 1 splash olive oil
  • 1/2 red onion thinly slice
  • 1 cooked chicken breast sliced into 1-inch strips
  • 2 cloves garlic minced
  • 1 red bell pepper small, sliced
  • 1 orange bell pepper small, sliced
  • 1 green bell pepper small, sliced
  • 1/4 cup black beans tinned, washed and rinsed
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sweet paprika or smoked paprika
  • 1 cup shredded Mexican cheese or cheddar or mozzarella cheese
  • 1-2 tablespoons lime juice 1 lime juiced
  • 1/4 cup cilantro leaves
  • 4 lime wedges to serve
  • 1 avocado diced, to serve – optional
  • 1 tablespoon salsa to serve

Method
 

Fast Method:
  1. Wrap sweet potatoes in a paper towel. Microwave on high for 10 minutes. Carefully remove from the microwave and unwrap, being cautious of steam. Pierce all over with a fork. Wrap again and microwave for another 14-15 minutes until soft.
Slow Method:
  1. Preheat oven to 220°C (430°F). Spray a baking sheet with nonstick spray. Arrange sweet potatoes on the tray. Roast for one hour, or until soft. Check after 40 minutes, pierce with a fork, and continue roasting if necessary.
  2. While the sweet potatoes cook, add a small amount of oil to a skillet over medium-high heat. Add the onions and cook until transparent (1-2 minutes). Add the chicken, garlic, and capsicum. Cook until the garlic is fragrant. Stir in the seasonings and continue cooking until the chicken is fully coated. Mix in the beans. Remove from heat and set aside.
  3. Remove sweet potatoes from the oven. Allow them to cool for about 5 minutes until warm enough to handle. Carefully slice them in half. Slice around the inside of the skin, leaving a 1cm wall. Cut small cubes into the flesh for easier removal. Scoop out the flesh and transfer it to a medium mixing bowl. Set the skins aside.
  4. Add the chicken fajita mixture to the sweet potato flesh in the bowl. Mix until completely combined. Stir in the lime juice.
  5. Arrange the sweet potato skins on the same baking sheet. Stuff them with the fajita sweet potato mixture. Sprinkle with cheese and coriander leaves. Return to the oven for 15-20 minutes until the cheese is bubbling and browning. Alternatively, broil for 10 minutes for golden, crispy cheese.
  6. Serve with any leftover coriander leaves, lime wedges, avocado pieces, and salsa dip.

Nutrition

Calories: 288kcalCarbohydrates: 34gProtein: 18gFat: 10gSaturated Fat: 3gCholesterol: 36mgSodium: 252mgFiber: 8gSugar: 8g

Notes

You can also top your sweet potatoes with sour cream!

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