This stuffed sweet potato is a warm hug on a plate! It combines tender chicken, creamy avocado, and zesty lime, all nestled in a sweet potato shell. Yum!
I love how colorful this dish looks! Plus, it’s easy to make and perfect for a cozy dinner. You’ll feel like a kitchen superstar when you serve it up! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Look for large, firm sweet potatoes for the best texture. If you’re short on sweet potatoes, butternut squash works as a good substitute.
Chicken: Boneless, skinless breasts are easy and quick to cook. For a quick meal, you can also use shredded rotisserie chicken or leftover cooked chicken. Just remember to adjust cooking time accordingly.
Smoked Paprika: This adds a nice depth of flavor. If you don’t have it, regular paprika or even a bit of chili powder can work. It won’t be smoky, but it’ll still be tasty!
Cilantro: Fresh cilantro gives this dish a vibrant flavor. If you’re not a fan, parsley is a good substitute. You might also skip herbs altogether if you prefer a simpler taste.
Greek Yogurt/Sour Cream: I love using Greek yogurt for creaminess and a slight tang. If you want to keep it dairy-free, avocado or cashew cream can provide a similar texture.
How Do I Make Sure My Chicken is Tender and Juicy?
Getting perfectly cooked chicken can be a challenge, but follow these tips, and you’ll nail it! Timing is key: cook the chicken just until it reaches an internal temperature of 165°F (75°C). Here’s how:
- Heat your skillet well before adding the chicken. This helps seal in juices!
- Don’t overcrowd the pan; if needed, cook the chicken in batches.
- Let the chicken rest for a few minutes after cooking. This allows juices to redistribute.
- Shred or dice the chicken while it’s still warm for the best texture.
Stuffed Sweet Potato With Chicken
Ingredients You’ll Need:
For The Stuffed Potatoes:
- 2 large sweet potatoes
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
For The Sauce:
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon lime juice
- 1/2 teaspoon ground chipotle chili powder or cayenne pepper (optional for drizzle)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time plus 45-60 minutes of baking time for the sweet potatoes. Overall, set aside about 1 hour to 1 hour and 15 minutes for the dish to come together beautifully and deliciously!
Step-by-Step Instructions:
1. Bake the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork so they don’t explode in the oven. Place them on a baking sheet and bake for 45-60 minutes until they feel tender when you gently poke them with a fork.
2. Prepare the Chicken:
While the sweet potatoes are baking, let’s get the chicken ready. In a bowl, toss the chicken breasts with olive oil, smoked paprika, chili powder, cumin, garlic powder, and a sprinkle of salt and pepper. Make sure every piece is well-coated, as this will give the chicken loads of flavor.
3. Cook the Chicken:
Heat a skillet over medium heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until they’re golden brown and fully cooked (make sure to check that they reach an internal temperature of 165°F or 75°C!). Once done, remove the chicken from the skillet and let it rest for a few minutes before shredding or dicing it into bite-sized pieces.
4. Scoop and Mix the Sweet Potatoes:
Once the sweet potatoes are ready and cool enough to handle, slice each one in half lengthwise. Using a fork or spoon, scoop out some of the flesh, leaving about a 1/4-inch border to keep the skin intact. In a bowl, mix the scooped sweet potato flesh with the shredded chicken and chopped cilantro. Give it a taste and add a pinch more salt or spices if you feel it needs a kick!
5. Stuff and Drizzle:
Now for the fun part! Fill each sweet potato skin with the chicken and sweet potato mixture, heaping it high for a delicious presentation. In a small bowl, mix together the Greek yogurt (or sour cream), lime juice, and optional chipotle powder. Drizzle this creamy sauce over your stuffed sweet potatoes to finish them off beautifully.
6. Garnish and Serve:
Garnish with extra chopped cilantro and a sprinkle of smoked paprika or chili powder to make it pop. And there you have it! Serve these delicious stuffed sweet potatoes immediately and enjoy the incredible flavors!
Can I Use Other Types of Meat Instead of Chicken?
Absolutely! Ground turkey, shredded beef, or even black beans for a vegetarian option would work great in this recipe. Just adjust the cooking times accordingly to ensure all meats are fully cooked.
What If I Don’t Have Greek Yogurt?
No worries! You can substitute Greek yogurt with sour cream, or for a dairy-free option, try using mashed avocado or a plant-based yogurt alternative. Each will add a creamy element to your stuffed sweet potatoes.
Can I Prepare This Ahead of Time?
Yes! You can bake the sweet potatoes and cook the chicken a day in advance. Just refrigerate both separately. When you’re ready to serve, assemble and reheat the stuffed potatoes in a warm oven until heated through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick dish!