Chicken Fajita Stuffed Sweet Potatoes (Print Version)
Roasted sweet potatoes filled with spicy chicken, peppers, onions, cilantro, and creamy Greek yogurt for a colorful meal.
# What You Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste
→ Fajita Chicken Filling
04 - 2 medium boneless, skinless chicken breasts (approximately 12 oz), thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 medium red onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - Juice of 1 lime
→ For Serving
19 - 3.5 oz Greek yogurt or sour cream
20 - Fresh cilantro, chopped
21 - Lime wedges
# How to Prepare:
01 - Preheat oven to 400°F. Pierce sweet potatoes with a fork multiple times. Rub evenly with 1 tablespoon olive oil and season with salt and pepper. Arrange on a baking sheet and roast for 40 minutes until soft.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced chicken and spices: chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper if used, salt, and black pepper. Sauté for 5 minutes until chicken begins to brown.
03 - Incorporate bell peppers and red onion into the skillet with chicken. Cook for 6 to 8 minutes, stirring occasionally, until vegetables soften and chicken is fully cooked. Stir in lime juice, then remove skillet from heat.
04 - Allow sweet potatoes to cool slightly. Slice lengthwise, gently mash the flesh with a fork, and season with salt and pepper. Distribute the chicken and vegetable mixture evenly into each potato.
05 - Top each stuffed sweet potato with a dollop of Greek yogurt or sour cream and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- It feels like restaurant food but comes together in under an hour with ingredients you probably already have.
- The contrast of crispy-edged peppers against soft sweet potato is genuinely addictive.
- You can prep everything ahead and just roast and sauté when hunger strikes.
02 -
- Don't skip mashing the sweet potato flesh—it creates little pockets that catch the filling instead of everything sliding off the side.
- The yogurt topping needs to stay cold against the warm filling, so add it right before eating or it'll melt into nothing.
03 -
- Slice your chicken breast in half horizontally first if it's thick, so every piece cooks at the same speed and stays tender.
- Keep your lime at room temperature and roll it hard on the counter before cutting—it releases way more juice that way.