Chicken Fajita Stuffed Sweet Potatoes (Printable Version)

Baked sweet potatoes loaded with seasoned chicken, peppers, onions, avocado and cilantro for a satisfying Tex-Mex inspired dinner.

# What You Need:

→ For the Sweet Potatoes

01 - 4 medium sweet potatoes
02 - 2 teaspoons olive oil
03 - 1/2 teaspoon kosher salt

→ For the Fajita Chicken Filling

04 - 2 medium chicken breasts (about 14 ounces), boneless and skinless, cut into thin strips
05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - Juice of 1 lime

→ For Topping

18 - 1 ripe avocado, diced
19 - 2 tablespoons fresh cilantro, chopped
20 - 1/4 cup sour cream (optional)
21 - Lime wedges, for serving

# How to Make It:

01 - Preheat oven to 400°F. Wash and dry the sweet potatoes. Prick each potato several times with a fork, rub with 2 teaspoons olive oil, and sprinkle with 1/2 teaspoon salt. Place on a baking sheet and roast for 40 minutes, or until tender when pierced with a knife.
02 - While the potatoes bake, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced chicken, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Cook, stirring, for 2-3 minutes.
03 - Add bell peppers and red onion to the skillet. Continue to cook, stirring occasionally, until the chicken is cooked through and vegetables are tender-crisp, about 6-8 minutes. Squeeze lime juice over the mixture, stir, and remove from heat.
04 - Once sweet potatoes are done, let cool slightly. Slice them open lengthwise and gently fluff the flesh with a fork.
05 - Fill each sweet potato with the chicken fajita mixture. Top with diced avocado, fresh cilantro, and a dollop of sour cream if desired. Serve with lime wedges.

# Expert Tips:

01 -
  • The combination of creamy sweet potato and spicy fajita filling is pure comfort food magic
  • Everything bakes and cooks on one pan and one skillet so cleanup is practically nonexistent
02 -
  • Let the roasted potatoes cool for at least 5 minutes before slicing or they can be tricky to handle safely
  • Don't skip the lime juice at the end because it completely transforms the dish from good to absolutely crave-worthy
03 -
  • Buy similar-sized sweet potatoes so they all finish roasting at the same time
  • If the chicken breasts are thick, slice them in half horizontally before cutting into strips for more even cooking

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