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–+ servings

Mexican Chicken Stuffed Sweet Potatoes Recipe

Upgrade dinner! Creamy baked sweet potatoes stuffed with roasted veggies, chicken, & cheese, topped with avocado. A healthy meal that vanishes fast.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Calories: 468
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 sweet potatoes large
  • 1 pound chicken cut into strips
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano
  • 1 bell pepper cut into strips
  • 1 onion cut into strips
  • 2 tablespoons lime juice
  • 1/2 cup cheddar cheese shredded, plus more for topping, *omit for Whole30 version
  • cilantro and avocado optional, for topping

Method
 

  1. Bake sweet potatoes on 425 degrees F for 1 hour - 1 hour 30 minutes, depending on size.
  2. While potatoes are baking, season chicken with olive oil, sea salt and spices. Place on a baking pan along with onions and bell peppers.
  3. Remove potatoes from oven, and allow to cool enough to handle.
  4. Bake chicken and vegetables at 425º F for 15-20 minutes, until chicken is cooked through and vegetables are softened.
  5. Slice sweet potatoes down the center, and then remove half of the flesh from the insides. Add the sweet potato to a bowl.
  6. Add roasted chicken and veggies, along with lime juice and cheese, to the sweet potato puree, and mix well to combine.
  7. Divide the filling back into the 4 sweet potatoes. Top potatoes with additional cheese, if desired.
  8. Return sweet potatoes to the oven for another 15 minutes, until cheese starts to brown.
  9. Top sweet potatoes with avocado, cilantro, or salsa to serve.

Nutrition

Calories: 468kcalCarbohydrates: 31gProtein: 27gFat: 25gSaturated Fat: 8gCholesterol: 99mgSodium: 827mgFiber: 5gSugar: 8g

Notes

We’ve made these without the cheese and they are still awesome — but I recommend going all the way with these!
Add the sweet potato/fajita mixture back into the sweet potato skins — load them up high, and then top them with more cheese yet!
These just need to go back in the oven for another 12 minutes or so, to reheat them and melt the cheese to gooey perfection.
Once you’re done, top these babies with:
  • Chopped cilantro (yesss!).
  • Sliced avocado — or go all the way with guacamole.
  • Salsa — your favorite one!
  • Sour cream or a cashew crema.

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