Spicy Chicken-Stuffed Sweet Potatoes

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If you’re looking for a healthy, nutritious, and filling meal, look no further than these taco-inspired stuffed sweet potatoes! This Paleo-friendly, dairy-free recipe doesn’t have any wheat or cheese — but it does have tons of flavor.

As you’ll see in the recipe below, antioxidant-rich sweet potatoes are a fiber-rich replacement for tortillas. Due to their high levels of carotenoids, eating sweet potatoes can help protect cells from oxidative stress, cardiovascular disease, and even prevent certain cancers. And despite their sweet name, these spuds can actually help control type 2 diabetes and blood sugar levels, according to research.

And then there’s the shredded chicken that is generously spiced with Mexican-inspired flavors like cumin, chili powder, and oregano. The chicken can be grilled, baked, or cooked in a slow cooker ahead of time for easy prep. Once the chicken is cooked, allow it to cool for a few minutes and shred using two forks. You can also add a few spoonfuls of salsa or a drizzle of hot sauce to make the chicken extra saucy.

The last step? Top the stuffed sweet potatoes with crunchy, tangy pickled jalapeños and red onion. You can purchase many varieties of pickled veggies in grocery stores, or you can quick pickle any of your favorite veggies in just 24 hours! You can also add chopped tomatoes, avocado (or guacamole), and diced mango. Finish with a sprinkle of freshly chopped cilantro, and serve hot.

Spicy Chicken-Stuffed Sweet Potatoes Recipe

Prep time: 10 minutes
Cook time: 1 hour, 5 minutes
Total time: 1 hour, 15 minutes
Serves: 4

TOOLS
Baking sheet
Parchment paper
Medium skillet

INGREDIENTS
4 sweet potatoes
2 teaspoons avocado oil
1 pound chicken breasts, cooked and shredded
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 cup water
1/2 cup pickled red onion, to serve
1/3 cup sliced radishes, to serve
1/4 cup sliced pickled jalapeños, to serve
1/3 cup chopped cilantro, to serve

DIRECTIONS
1. Preheat the oven to 350º and line a baking sheet with parchment paper.

2. Toss the sweet potatoes with avocado oil. Set on the prepared sheet and bake for 1 hour, or until fork tender. Remove from oven and cool for 10 minutes.

3. While the potatoes cool, add the shredded chicken, dry spices, and water to a skillet over medium heat for five minutes, or until heated through.

4. Slice the sweet potatoes down the center, and top each with the shredded chicken, red onion, radish, jalapeños, and cilantro. Serve hot.

And while you’re in the kitchen, go ahead and cook up a couple extra sweet potatoes so you can bake up these luscious sweet potato brownies for dessert! You won’t regret it. Promise. –Jennafer Ashley