Chicken Fajita Stuffed Sweet Potatoes

The first time I made these stuffed sweet potatoes, I was trying to use up leftover fajita filling from a taco night that got cancelled. My apartment smelled incredible thanks to the roasting potatoes and sizzling spices, and my roommate kept wandering into the kitchen asking when dinner would be ready. Now its one of those meals I make when I want something that feels special but doesnt require three hours of prep work.

I served these to my sister when she was visiting last month, and she actually asked if I could make them again the next night for her drive home. The way the sweet potatoes get all caramelized and tender in the oven while the filling cooks up with those gorgeous smoky spices just works in this way that feels both familiar and exciting. Now she texts me every time she makes them for her own family.

Ingredients

• 4 medium sweet potatoes: Look for ones that feel heavy and have smooth skin without too many blemishes since theyll be the star of the show
• 2 tsp olive oil: Rubbed over the potatoes to help the skin get slightly crispy and the flesh steam properly
• 1/2 tsp kosher salt: Simple seasoning that enhances the natural sweetness of the potatoes
• 2 medium chicken breasts: Cut them against the grain into thin strips so they cook quickly and stay tender
• 1 red bell pepper and 1 yellow bell pepper: The mix of colors makes the dish beautiful and they add a lovely sweetness that balances the spices
• 1 small red onion: Thinly sliced so it softens nicely in the skillet
• 2 tbsp olive oil: For cooking the filling and helping those spices bloom
• 2 tsp chili powder: The backbone of the fajita flavor with that classic earthy heat
• 1 tsp ground cumin: Adds that warm, nutty flavor that instantly makes everything taste like Tex-Mex
• 1/2 tsp smoked paprika: This is what gives the filling that subtle smoky depth
• 1/2 tsp garlic powder and 1/2 tsp onion powder: Build layers of savory flavor without the work of chopping fresh aromatics
• 1/4 tsp cayenne pepper: Optional but worth it if you like a little extra kick
• 1/2 tsp salt and 1/4 tsp black pepper: Essential for bringing all the flavors together
• Juice of 1 lime: The acid cuts through the richness and brightens everything beautifully
• 1 ripe avocado: Creamy contrast to the spiced filling, diced right before serving
• 2 tbsp fresh cilantro: Adds that fresh, herbal pop that makes the whole dish feel alive
• 1/4 cup sour cream: Optional cool element that tames the heat perfectly
• Lime wedges: Extra acid at the table so everyone can adjust to their taste

Instructions

Get the oven going and prep the sweet potatoes:

Preheat your oven to 400°F and give those sweet potatoes a good wash and dry. Prick each one all over with a fork, rub them with olive oil, and sprinkle with salt before placing them on a baking sheet.

Roast the potatoes:

Slide the baking sheet into the oven and let the potatoes roast for about 40 minutes. Youll know theyre done when a knife slides through them easily and they feel tender to the touch.

Start the fajita filling:

While the potatoes are doing their thing, heat olive oil in a large skillet over medium-high heat. Toss in the chicken strips and all those spices, then cook for 2 to 3 minutes while stirring constantly so everything gets coated.

Add the vegetables:

Throw in the sliced bell peppers and red onion, then keep cooking and stirring for another 6 to 8 minutes. You want the chicken cooked through and the vegetables tender but still with a little crunch.

Finish with lime:

Squeeze that lime juice all over the skillet, give everything a final stir, and take it off the heat. The citrus will wake up all those spices and make the filling sing.

Prep the potatoes for stuffing:

Once the sweet potatoes are cool enough to handle, slice them open lengthwise. Gently fluff up the flesh inside with a fork to make room for all that delicious filling.

Stuff and serve:

Pile the chicken fajita mixture into each sweet potato, then top with diced avocado and fresh cilantro. Add a dollop of sour cream if you want and serve with extra lime wedges on the side.

Pin Recipe

These stuffed sweet potatoes have become my go-to when I need to feed a crowd but want to feel like Im serving something special and thoughtful. Last summer I made them for a backyard dinner, and watching everyone customize their own toppings while the sun went down was one of those perfect food moments I still think about.

Make It Your Own

The beauty of this recipe is how easily it adapts to whatever you have in the fridge or whatever youre craving. Sometimes I add black beans or corn to the filling for extra protein and texture. Other times Ill swap the chicken for shrimp or even make it vegetarian with crumbled tofu that gets all crispy and seasoned in the spices.

Perfect Pairings

A simple green salad with a citrus vinaigrette cuts through the richness beautifully. Or serve with Mexican rice and refried beans if you want to make it a full spread. On busy weeknights, I just serve these with extra lime wedges and call it dinner.

Storage and Reheating

The filling keeps beautifully in the fridge for up to three days, and the roasted sweet potatoes reheat surprisingly well. I actually think the flavors get even better after theyve had time to mingle. Just store everything separately and warm them up gently so the sweet potatoes dont dry out.

• Reheat stuffed potatoes at 350°F for about 15 minutes if you want that freshly baked texture
• The filling also works fantastic in taco shells or over rice for a quick next-day lunch
• Avocado is best added fresh right before serving since it doesn't love being reheated

Pin Recipe

Theres something so satisfying about a meal that comes together like this, with layers of flavor and texture in every single bite. I hope these become a regular in your rotation too.

Recipe FAQs

→ Can I prepare the chicken filling in advance?

Yes, the fajita chicken filling can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a skillet before stuffing the baked sweet potatoes.

→ What other proteins work well in this dish?

Shrimp, sliced steak, or tofu cubes make excellent alternatives to chicken. Adjust cooking time accordingly - shrimp cooks in 3-4 minutes, steak in 4-5 minutes, and tofu needs about 6-8 minutes to brown and absorb the spices.

→ How do I know when the sweet potatoes are fully cooked?

Insert a knife or fork into the thickest part of the sweet potato - it should slide in easily with no resistance. The skin should be slightly wrinkled and the flesh should be tender throughout.

→ Can I make this dairy-free?

Absolutely! Simply omit the sour cream topping or use a dairy-free alternative like coconut yogurt or cashew cream. The rest of the dish is naturally dairy-free.

→ What sides pair well with these stuffed potatoes?

A simple green salad with lime vinaigrette, Mexican rice, or black beans complement the flavors nicely. Since the potatoes are quite filling, a light side works best.