This stuffed sweet potato with chicken is a warm and filling dish. The sweet potato is roasted to perfection and filled with juicy chicken, making it both tasty and healthy!
I love how the sweetness of the potato pairs with the tender chicken. It’s like a cozy hug for your tummy! Plus, it’s easy to make—I just cook the chicken, scoop, and fill. Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! I love using large, firm sweet potatoes for their sweetness. If you’re in a pinch, you can try regular potatoes, but they’ll change the flavor quite a bit.
Chicken: Shredded cooked chicken works best here. Leftover rotisserie chicken is my go-to—it’s quick and tasty. You can also use turkey or a plant-based protein like chickpeas or tofu for a vegetarian option.
Spinach: Fresh spinach adds color and nutrition. If you don’t have fresh, frozen spinach can work too—just make sure to thaw and drain it well before using.
Spices: Smoked paprika lends a lovely smoky note. You can substitute with regular paprika or skip it altogether if you’d like. For more spice, chili powder or cayenne can be added for a kick!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is simple, but certain steps make a big difference! Here’s how to get the best results:
- Preheat the oven well to 400°F (200°C) so the sweet potatoes cook evenly.
- Wash and pierce each potato with a fork; this allows steam to escape while they roast.
- Place them directly on the oven rack or on a baking sheet to catch any drips.
- Roast for 45-60 minutes. They’re done when soft enough to easily pierce with a fork.
Let them cool a bit before cutting to avoid burning your hands while stuffing them. Enjoy creating this yummy stuffed sweet potato dish!
Stuffed Sweet Potato With Chicken
Ingredients:
- 2 large sweet potatoes
- 2 cups cooked chicken breast, shredded
- 1 cup fresh spinach, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup Greek yogurt or sour cream
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: chili powder or cayenne pepper for extra heat
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 45-60 minutes to roast the sweet potatoes. Overall, you’ll be enjoying your delicious stuffed sweet potato in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). While it heats up, scrub the sweet potatoes under running water and pierce them a few times with a fork. This helps them cook evenly and releases steam while roasting.
2. Roast the Sweet Potatoes:
Once the oven’s ready, place the sweet potatoes directly on a baking sheet. Roast them for 45-60 minutes until they feel soft when poked with a fork. Enjoy the lovely aroma wafting through your kitchen!
3. Cook the Spinach:
While the sweet potatoes bake, get a skillet and heat the olive oil over medium heat. Add the chopped spinach and sauté it for about 2-3 minutes, until it’s wilted. Once done, remove it from the heat and set aside.
4. Mix the Filling:
In a large bowl, combine the shredded chicken, sautéed spinach, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Give it a good mix until everything is well combined. This filling is going to be delicious!
5. Stuff the Potatoes:
Once the sweet potatoes are nicely roasted and cool enough to handle, slice them in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving just a thin layer to keep the skins intact. Add the scooped sweet potato into the chicken mixture and stir to combine.
6. Fill and Top:
Next, stuff the sweet potato skins with the chicken and sweet potato mixture, piling it high. Drizzle Greek yogurt or sour cream over each stuffed potato. It adds a creamy touch that pairs wonderfully with the flavors!
7. Garnish and Serve:
Sprinkle some freshly chopped cilantro on top, and if you like a little heat, add a pinch of chili powder or cayenne pepper. Serve with lime wedges on the side to squeeze over for a zesty finish.
Enjoy your healthy and scrumptious stuffed sweet potato with chicken!
Can I Use Other Types of Chicken?
Absolutely! Any cooked chicken works well. Rotisserie chicken is a great time-saver, or you can use leftover grilled chicken. If you’re looking for a vegetarian option, consider using chickpeas or shredded tofu instead of chicken.
How Can I Make This Recipe Vegan?
To make this dish vegan, substitute the chicken with a plant-based protein like chickpeas or lentils, use dairy-free yogurt, and skip any non-vegan toppings. Make sure to check that your sweet potatoes are organic or vegan-friendly as well.
What Should I Do with Leftovers?
Leftover stuffed sweet potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until warmed through, or pop them back in the oven at 350°F (180°C) for about 15-20 minutes.
Can I Prepare the Stuffed Potatoes in Advance?
Yes! You can prepare the filling and roast the sweet potatoes a day ahead. Store the filling and potato skins separately in the fridge. When ready to serve, simply reheat the filling and stuff the skins before 15-20 minutes of baking until heated through.
