This stuffed sweet potato is a winner! It’s filled with tender chicken, delicious spices, and topped with creamy goodness. It’s like a cozy hug on a plate!
When I make this, I love seeing the happy faces around the table. Plus, it’s super easy to whip up after a long day—just bake, stuff, and enjoy!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Look for firm sweet potatoes, as they hold up well during baking. If you want to switch it up, you can use regular potatoes, but they’ll have a different flavor and sweetness.
Chicken: I prefer chicken breasts for their tenderness and quick cooking time. Boneless thighs are a great substitute if you love dark meat. You could also use rotisserie chicken for an even faster meal.
Spices: Smoked paprika adds a nice depth to the dish. If you don’t have it, regular paprika works, but you might miss that smoky flavor. Cumin gives a warm earthiness; you can skip it if it’s not your favorite, or reduce the amount.
Cheese: I enjoy mozzarella for its meltiness, but Monterey Jack is a delicious option too. You can leave it out for a dairy-free version or try using vegan cheese instead.
Toppings: Fresh herbs like cilantro or parsley brighten up the dish. If you’re not a fan of either, scallions work well too. For the creamy topping, Greek yogurt is a healthier choice than sour cream, but use whatever suits your taste!
How Do I Bake Sweet Potatoes Perfectly?
Baking sweet potatoes may seem simple, but there are a few tricks to get it just right! Here’s how to do it:
- Preheat your oven to 400°F (200°C)—this is important for even cooking.
- Pierce each sweet potato a few times with a fork to allow steam to escape. This prevents them from bursting in the oven.
- Place the sweet potatoes directly on the baking sheet or use foil for easy cleanup.
- Bake for 45-60 minutes. To check for doneness, insert a fork; it should go in easily when they’re done.
Let them cool slightly before handling. They’ll be really hot inside, but this makes for a soft and fluffy texture when you scoop them out!
Stuffed Sweet Potato With Chicken
Ingredients:
- 2 large sweet potatoes
- 2 medium chicken breasts (about 12 oz total)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1/4 cup shredded mozzarella or Monterey Jack cheese
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: a drizzle of sour cream or plain Greek yogurt for topping
How Much Time Will You Need?
This delightful meal will take about 10 minutes for prep and around 1 hour for cooking. So, in total, you’re looking at about 1 hour and 10 minutes to enjoy your delicious stuffed sweet potatoes!
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Using a fork, prick the sweet potatoes all over to allow steam to escape. Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when you poke them with a fork.
2. Prepare the Chicken:
While the sweet potatoes are baking, season the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Make sure they are evenly coated for the best flavor.
3. Cook the Chicken:
Heat a skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until they are fully cooked and the juices run clear. Once done, remove from heat and let them rest for a few minutes before shredding.
4. Shred the Chicken:
Using two forks, shred the chicken into bite-sized pieces. This makes it easier to mix with the sweet potatoes.
5. Prepare the Sweet Potatoes:
When the sweet potatoes are done, take them out of the oven and let them cool for a bit. After they’ve cooled enough to handle, slice them lengthwise but don’t cut all the way through. Gently fluff the inside with a fork to create a nice base for the filling.
6. Stuff the Sweet Potatoes:
Mix some of the fluffed sweet potato with the shredded chicken and stuff this delicious mixture back into the sweet potato shells. Make sure it’s packed in nicely!
7. Add Cheese:
Sprinkle shredded cheese over the top of each stuffed sweet potato. This will melt beautifully during the last bake.
8. Final Baking:
Return the stuffed sweet potatoes to the baking sheet and pop them back in the oven for an additional 5-7 minutes, just until the cheese is melted and bubbly.
9. Garnish and Serve:
Once they are out of the oven, garnish with fresh chopped cilantro or parsley. If you like, add a drizzle of sour cream or Greek yogurt on top for extra creaminess. Serve them warm and enjoy every bite!
This recipe perfectly combines the natural sweetness of the sweet potatoes with savory, spiced chicken, all topped with melty cheese and fresh herbs. It’s a wholesome and comforting meal you’ll want to make again and again!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken will work great here. Just shred it and mix it with the sweet potato as instructed.
What Can I Substitute for Sweet Potatoes?
If you don’t have sweet potatoes, you can use regular potatoes or even butternut squash. Just make sure to adjust the cooking time as needed since some alternatives may cook faster or slower.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven until warmed through. You may want to add a splash of water or cover with foil to prevent drying out when reheating in the oven.
Can I Make This Recipe Vegetarian?
Yes! Swap out the chicken for black beans or chickpeas and add some spices for flavor. You can also include sautéed vegetables like bell peppers, spinach, or zucchini for a hearty meal.
