Chicken Avocado Stuffed Sweet Potatoes Recipe
If you’re craving a dish that bursts with vibrant flavors and amazing textures, you’re going to fall head over heels for this Chicken Avocado Stuffed Sweet Potatoes Recipe. Imagine tender, naturally sweet baked sweet potatoes paired with creamy, zesty avocado and savory shredded chicken—every bite is a delightful balance of freshness, heartiness, and a little kick from the jalapeño. It’s colorful, nutritious, and such a satisfying meal that feels like a comforting hug on a plate. Plus, it’s incredibly easy to put together, making it perfect for busy weeknights or weekend lunches with family and friends.
Ingredients You’ll Need
Each ingredient in this Chicken Avocado Stuffed Sweet Potatoes Recipe is simple but mighty, contributing to the overall harmony of flavors, textures, and colors that make this dish truly special. From the naturally sweet and tender sweet potatoes to the creamy avocado and the zesty lime juice, these essentials combine to create a mouthwatering experience.
- 4 medium sweet potatoes: The perfect natural vessel with sweetness and soft texture when baked through.
- 2 cups cooked chicken breast, shredded: Adds a lean, protein-packed savory base that pairs beautifully with creamy avocado.
- 1 ripe avocado, diced: Brings smooth creaminess and healthy fats for a luscious filling.
- 1/4 cup red onion, finely chopped: Offers a mild sharpness and a lovely crunch.
- 1/4 cup fresh cilantro, chopped: Adds bright herbal notes that wake up the palate.
- 1 small jalapeño, seeded and minced (optional): Provides a gentle heat that livens up the dish.
- 2 tablespoons plain Greek yogurt: Gives tang and creaminess without overpowering other flavors.
- Juice of 1 lime: Injects fresh acidity to balance and brighten the filling.
- 1/2 teaspoon ground cumin: Adds warm, earthy undertones for depth.
- 1/2 teaspoon smoked paprika: Brings subtle smoky notes that elevate the flavor complexity.
- Salt and black pepper, to taste: Essential for seasoning and bringing out all the dish’s natural flavors.
- 1/4 cup crumbled feta cheese (optional): Adds a salty, creamy finish that complements the filling perfectly.
- Lime wedges (optional): For an extra burst of citrus when serving.
- Extra cilantro leaves (optional): Beautiful for garnish and a final fresh kiss.
How to Make Chicken Avocado Stuffed Sweet Potatoes Recipe
Step 1: Bake the Sweet Potatoes
Start by heating your oven to 400°F (200°C). While it preheats, scrub your sweet potatoes clean and poke each one several times with a fork to help them steam from the inside. Pop them on a baking sheet and bake for 40 to 50 minutes until they’re tender enough to easily pierce with a fork. This slow roasting intensifies their natural sweetness and creates the perfect soft base for stuffing.
Step 2: Prepare the Filling
While the sweet potatoes bake, mix together your luscious filling. In a big bowl, gently toss shredded chicken, diced avocado, finely chopped red onion, fresh cilantro, and minced jalapeño (if you like a little heat). Add Greek yogurt, bright lime juice, cumin, smoked paprika, and season everything well with salt and pepper. The trick here is to combine everything gently to keep the avocado chunky and creamy instead of mushy—texture is everything in this recipe!
Step 3: Assemble Your Stuffed Sweet Potatoes
Once the sweet potatoes are perfectly tender, take them out of the oven and let them cool just enough to handle. Then slice each one lengthwise down the center – but don’t cut all the way through! Fluff the inside flesh lightly with a fork, creating a soft bed ready to cradle that delicious chicken and avocado mixture. Spoon the filling evenly into each potato, making sure to stuff them generously.
Step 4: Add the Finishing Touches
Sprinkle crumbled feta cheese on top if you’re using it for an irresistible salty contrast, and scatter some extra cilantro leaves for that fresh, fragrant pop. Serve with lime wedges on the side for anyone who loves an extra squeeze of citrus to brighten each bite.
How to Serve Chicken Avocado Stuffed Sweet Potatoes Recipe
Garnishes
Garnishing with extra cilantro leaves adds a burst of green freshness and a mild herbal aroma that ties everything together. Crumbled feta cheese not only looks pretty on top but introduces a tangy and creamy edge, balancing the sweet potatoes and mellow avocado beautifully. Lime wedges on the side invite diners to customize their citrus kick, which can really bring the filling to life.
Side Dishes
While these stuffed sweet potatoes can hold their own as a complete meal, pairing them with crisp green salads, grilled corn, or black bean salsa turns the plate into a colorful fiesta. Light, fresh sides keep the meal balanced, while heartier options like Mexican street corn or quinoa salad complement the smoky paprika and cumin notes perfectly.
Creative Ways to Present
For a fun twist, turn the Chicken Avocado Stuffed Sweet Potatoes Recipe into a party-friendly appetizer by slicing the sweet potatoes into smaller rounds and creating baby stuffed bites. Alternatively, serve the filling as a vibrant topping for tostadas or in lettuce wraps for a low-carb delight. These variations show just how versatile and adaptable this crowd-pleaser can be.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is always a good problem to have), store them in airtight containers in the refrigerator. The stuffed sweet potatoes will keep well for up to 3 days, making it easy to enjoy flavorful, nutritious meals on busy days without starting from scratch.
Freezing
Freezing is possible but with a caveat: avocado doesn’t always freeze well and can become a bit mushy. If you want to freeze this dish, it’s best to bake and store the sweet potatoes and chicken filling separately, leaving out the avocado. Then, thaw and combine with fresh avocado and toppings when ready to eat.
Reheating
To reheat your leftovers, warm them in the oven at 350°F (175°C) until heated through, about 15 minutes. This method keeps the sweet potatoes fluffy without drying them out. Avoid microwaving if you want to preserve texture, but if you’re short on time, a gentle microwave heat with a cover works fine too.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that makes this Chicken Avocado Stuffed Sweet Potatoes Recipe even easier without sacrificing flavor. Just shred the chicken and follow the rest of the steps as usual.
Is it okay to leave out the jalapeño?
Definitely. The jalapeño adds a lovely spicy note but is completely optional. If you prefer a milder dish or want to make it kid-friendly, simply skip it, and you’ll still get a deliciously well-balanced flavor profile.
Can I substitute Greek yogurt with sour cream?
Yes, sour cream works just as well and adds a rich creaminess. Greek yogurt is a slightly healthier twist with more protein, but the choice depends on your taste and dietary preference.
How ripe should the avocado be for this recipe?
Choose an avocado that is ripe but still firm enough to hold shape when diced, usually with a gentle press yielding slightly. Overly soft avocados may turn mushy when mixed, changing the desired texture in the filling.
Can I make this recipe vegan or vegetarian?
With a few tweaks, yes! Swap cooked chicken with chickpeas or black beans and use dairy-free yogurt and cheese alternatives to keep it plant-based while maintaining that creamy, tangy, and satisfying filling.
Final Thoughts
This Chicken Avocado Stuffed Sweet Potatoes Recipe is one of those rare meals that feels thoughtful but comes together effortlessly, bursting with flavor and textural delight. Whether you’re looking for a standout weeknight meal or a dish to impress friends at brunch, it’s the perfect blend of wholesome ingredients and bold tastes. I can’t wait for you to try it and make it your own—prepare to fall in love bite after bite!
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Chicken Avocado Stuffed Sweet Potatoes Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Delicious and nutritious Chicken Avocado Stuffed Sweet Potatoes combining tender baked sweet potatoes filled with a creamy mixture of shredded chicken, ripe avocado, Greek yogurt, and fresh herbs. This healthy and colorful meal is perfect for a satisfying lunch or dinner with a zesty lime and smoky spice twist.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
Chicken Filling
- 2 cups cooked chicken breast, shredded (about 2 large breasts)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- 2 tablespoons plain Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Toppings
- 1/4 cup crumbled feta cheese (optional)
- Lime wedges (optional)
- Extra cilantro leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the sweet potatoes.
- Bake Sweet Potatoes: Scrub the sweet potatoes clean and pierce each several times with a fork. Place them on a baking sheet and bake for 40–50 minutes until they are fork-tender, indicating they are fully cooked and soft inside.
- Prepare Chicken Mixture: In a large bowl, combine the shredded cooked chicken breast with diced avocado, finely chopped red onion, chopped fresh cilantro, and minced jalapeño if using. Add plain Greek yogurt, fresh lime juice, ground cumin, smoked paprika, and salt and black pepper to taste. Gently toss everything together, careful not to mash the avocado, to create a creamy, flavorful filling.
- Cool Sweet Potatoes: Remove the baked sweet potatoes from the oven and allow them to cool slightly to make handling easier.
- Slice and Fluff: Slice each sweet potato lengthwise down the middle but not all the way through. Using a fork, gently fluff the inside of each sweet potato to create a soft bed for the filling.
- Stuff Sweet Potatoes: Spoon the chicken and avocado mixture generously into each sweet potato, filling the cavity evenly.
- Add Toppings and Serve: Top the stuffed sweet potatoes with crumbled feta cheese and extra cilantro leaves if desired. Serve with lime wedges on the side to squeeze over before eating for a fresh tang.
Notes
- Optional jalapeño can be omitted for a milder flavor or substituted with a pinch of cayenne pepper for heat.
- Greek yogurt adds creaminess and moisture; plain yogurt or sour cream can also work as substitutes.
- Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 2 days and gently reheated.
- For vegan variation, substitute chicken with chickpeas and use a dairy-free yogurt and cheese alternative.
- Ensure sweet potatoes are fully cooked by testing with a fork until soft before stuffing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
