Stuffed sweet potato with chicken is a healthy and delicious meal! The sweet potato is tender and sweet, and it’s loaded with juicy chicken and tasty spices. Yum!
It’s perfect for a cozy dinner. I love loading mine with extra cheese and some green onions on top—it makes it feel like a treat! Who knew healthy could taste this good? 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish. Choose smooth, firm sweet potatoes for the best results. If you can’t find sweet potatoes, consider using regular potatoes or even butternut squash as alternatives.
Chicken: Shredded cooked chicken works perfectly here. You can use rotisserie chicken for convenience, or leftover chicken breast works great too. If you prefer a meatless option, black beans or lentils can be a hearty substitution.
Spices: Smoked paprika adds a unique flavor, but regular paprika will work as well. If you’re looking for some heat, go for cayenne instead of chili powder. Feel free to adjust the spices to fit your taste!
Greens: Spinach or kale is recommended, but you can use any greens you have on hand. Even frozen spinach works in a pinch. Just thaw and squeeze out excess moisture before adding to the mix.
Cheese: Cheddar or Monterey Jack cheese adds creaminess. If you’re dairy-free, try a vegan cheese or leave it out altogether; these sweet potatoes are delicious on their own!
How Do I Bake Sweet Potatoes Perfectly?
Baking sweet potatoes requires just a few simple steps to achieve that perfect tenderness.
- Preheat your oven to 400°F (200°C).
- Use a fork to poke several holes all over the sweet potatoes. This allows steam to escape while baking.
- Place them directly on a baking sheet or rack. Bake for 45-60 minutes, depending on their size, until they’re soft when pierced.
- For an added bonus, you can wrap them in foil to keep the skins soft, but I prefer them without for a little crispiness.
Just remember, the baking time will vary, so check them around the 45-minute mark to avoid overcooking!
Stuffed Sweet Potato With Chicken
Ingredients You’ll Need:
For The Stuffed Sweet Potatoes:
- 4 medium sweet potatoes
- 2 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for heat)
- Salt and pepper to taste
- 1/2 cup fresh spinach or kale, chopped
- 1/4 cup fresh cilantro, chopped
- 1/3 cup Greek yogurt or sour cream (for drizzle)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, plus 45-60 minutes for baking the sweet potatoes. In total, expect to spend around an hour to an hour and a half making this lovely meal, including assembling the filling and baking the finished dish. Perfect for a satisfying dinner!
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Using a fork, poke several holes all over each sweet potato to allow steam to escape. Place them on a baking sheet and bake for 45-60 minutes, until they’re soft enough to easily pierce with a fork.
2. Sauté the Aromatics:
While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, stir in the minced garlic, smoked paprika, ground cumin, chili powder (if you’re using it), salt, and pepper. Let this cook for another minute so the spices can release their flavors.
3. Prepare the Chicken Filling:
Next, add the shredded chicken and chopped spinach or kale to the skillet. Stir everything together and cook until the greens are wilted and the chicken is heated through. This will take about 3-5 minutes. Taste the mixture and adjust the seasoning as needed.
4. Scoop and Mix:
Once the sweet potatoes are done baking, let them cool for a few minutes. Carefully cut each sweet potato in half lengthwise. Scoop out some of the flesh into a bowl, keeping a sturdy border to hold in your filling.
5. Combine Filling Ingredients:
In the bowl with the scooped sweet potato, gently mash it and combine it with the chicken mixture. This adds a wonderful sweet and savory flavor to the filling. Spoon the mixture back into the sweet potato skins.
6. Top and Bake Again:
Sprinkle the shredded cheese generously on top of each stuffed sweet potato. Place them back in the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
7. Add Finishing Touches:
Once out of the oven, drizzle with Greek yogurt or sour cream for creaminess. Finally, sprinkle fresh chopped cilantro over the top for a pop of color and flavor.
Enjoy your hearty and delicious stuffed sweet potatoes with chicken! You’ll have a delightful meal that’s sure to satisfy.
Can I Use Different Proteins in This Recipe?
Absolutely! While shredded chicken is delicious, you can easily substitute it with shredded turkey, cooked ground beef, or even a plant-based protein like lentils or chickpeas for a vegetarian option.
What If I Don’t Have Smoked Paprika?
No problem! If you don’t have smoked paprika, regular paprika will work fine. You could also add a dash of liquid smoke or a little cayenne pepper for a spicy kick, but adjust according to your taste!
How to Store Leftover Stuffed Sweet Potatoes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 20 minutes or in the microwave until heated through.
Can I Make This Dish Vegetarian?
Yes, you can easily make this dish vegetarian! Substitute the chicken with black beans, chickpeas, or extra vegetables like bell peppers and corn. Use a plant-based yogurt instead of Greek yogurt for drizzling on top, and you’re all set!
