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
Scale
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
