This stuffed sweet potato with chicken is a warm and filling dish that brings comfort to your table. The sweet potato is baked until tender and then filled with juicy, seasoned chicken.
Plus, the best part? It looks super fancy for a weeknight meal! I love adding a sprinkle of cheese or fresh herbs on top for a tasty finish. You’ll want to make it again and again!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their natural sweetness pairs well with the savory chicken. If you’re looking for a change, try using regular potatoes or butternut squash, but they may need different cooking times.
Chicken: I always go for boneless, skinless chicken breasts for ease. You could easily swap them for cooked shredded rotisserie chicken or even turkey if that’s what you have on hand.
Spices: Smoked paprika adds a unique flavor. If you don’t have it, a bit of regular paprika with a touch of chili powder can do the trick. Cumin is another key flavor, but you can leave it out if you’re not a fan.
Cilantro and Green Onions: Both add fresh flavors to the dish. If you’re not a cilantro lover, try parsley instead! Chives can work in place of green onions if that’s what you have.
Greek Yogurt or Sour Cream: Using Greek yogurt is a healthier option and adds creaminess. If you need dairy-free, opt for a plant-based yogurt.
How Do You Achieve the Perfectly Baked Sweet Potato?
Baking sweet potatoes just right is crucial for the best texture. Here’s how to do it:
- Preheat your oven to 400°F (200°C) to make sure they bake evenly.
- Wash and poke a few holes in the potatoes; this allows steam to escape, preventing them from bursting.
- Bake directly on the oven rack or on a baking sheet for about 45-60 minutes until soft and easily pierced with a fork. Cooking time can vary based on the size of the potatoes.
- Once done, let them cool slightly before cutting. This helps to avoid burns and makes them easier to handle!
Take your time and enjoy the process for the best results!
Stuffed Sweet Potato With Chicken
Ingredients You’ll Need:
- 2 large sweet potatoes
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon black pepper
- Optional: hot sauce or chili powder for extra heat
Time Needed:
This recipe will take about 15 minutes of prep time and around 45-60 minutes of cooking time while your sweet potatoes bake. Total time is about 1 hour to 1 hour and 15 minutes, making it a great option for a hearty meal!
Step-by-Step Instructions:
1. Preheat and Prepare Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Wash the sweet potatoes very well to remove any dirt. Then, poke each potato a few times with a fork; this allows steam to escape while baking. Place them on a baking sheet and put them in the oven. Bake for about 45-60 minutes, or until they’re tender when you poke them with a fork.
2. Season and Cook the Chicken:
While the sweet potatoes are baking, take your chicken breasts and rub them with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Make sure to coat them well to enhance the flavor. Heat a skillet over medium heat, and cook the chicken breasts for about 5-7 minutes on each side, or until they are fully cooked and the juices run clear. Once cooked, remove them from the heat and let them rest for a few minutes.
3. Make the Tangy Dressing:
In a small bowl, combine the Greek yogurt (or sour cream) with lime juice, black pepper, and a pinch of salt. Mix it well until smooth. This dressing will add a refreshing tang to your dish!
4. Shred the Chicken and Prepare Sweet Potatoes:
Once the sweet potatoes are cooked, take them out of the oven and let them cool slightly until they are safe to handle. Cut each sweet potato in half lengthwise. Use a fork to fluff the inside flesh gently. Meanwhile, shred the rested chicken using two forks, and mix in the chopped cilantro and sliced green onions for extra flavor.
5. Assemble and Serve:
Now, it’s time to fill each sweet potato half with the shredded chicken mixture. Drizzle your tangy lime yogurt dressing over the top. If you’d like, garnish with additional cilantro and green onions for a pop of color and taste. Serve warm and enjoy your healthy, stuffed sweet potatoes with chicken!
Enjoy this delicious and nutritious meal that’s packed with flavors!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. To thaw quickly, place the chicken in a sealed plastic bag and submerge it in cold water for about an hour. Then proceed with the seasoning and cooking steps!
Can I Make This Meal Ahead of Time?
Absolutely! You can prepare the sweet potatoes and cook the chicken a day in advance. Simply store them in the refrigerator separately. When you’re ready to eat, reheat the sweet potatoes in the oven and the chicken in a skillet until warmed through, then assemble.
How to Store Leftovers?
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, warm the stuffed sweet potatoes in the oven or microwave, ensuring they’re heated evenly throughout. Add a little extra yogurt dressing if needed for moisture!
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, sour cream is a great alternative! You can also use a dairy-free yogurt if you’re looking for a dairy-free option. Just choose one that has a thick consistency to mimic the creaminess of Greek yogurt.
