Mexican Chicken Stuffed Sweet Potatoes are a tasty and filling weeknight dinner your whole family will love.
We all know that sweet potatoes pack a powerful nutritional punch. They are an excellent source of vitamin A, they have 4 grams of fiber per cup and are a great source of potassium and magnesium. However, there are only so many baked sweet potatoes, sweet potato fries, and sweet potato chips you can eat before you’re tired of them. This recipe gives you another great way to enjoy sweet potatoes and is something everyone in the family is sure to love. It’s the type of recipe that is so tasty that no one in the family will suspect that it’s a healthier dinner dish.
If you’re looking for a new sweet potato recipe that will spice up your dinner routine, you can’t go wrong with this one. These would be great for a side dish or appetizer too! It’s one that you’ll want to make over and over again. And your family will probably request it from time to time too. What parent doesn’t want a recipe that is not only healthier but pleases the families tastebuds also?
Instead of serving up tacos or nachos to your family, try these Mexican Chicken Stuffed Sweet Potatoes? They are low in fat, high in fiber, and packed full of flavor. They really are tasty. Did I mention how easy these stuffed sweet potatoes are to make? They are a breeze. So if you need a dinner idea in a pinch, make this your go to!
Mexican Chicken Stuffed Sweet Potatoes
- 3 sweet potatoes, scrubbed and dried
- 1/2 cup frozen corn
- 1 can black beans, rinsed and drained
- 1 green bell pepper, chopped
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups rotisserie chicken, shredded
- 1 1/2 cups homemade red enchilada sauce or store-bought enchilada sauce
- Sour cream
- 1 cup shredded pepper jack cheese (optional see notes)
1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
2. Place the sweet potato onto the prepared baking sheet. Poke holes throughout with a fork and bake for 45-60 minutes. Remove from the oven when fork tender. Set aside and let cool.
3. While the potatoes are cooling, start on the toppings. In a large bowl, shred the rotisserie chicken. Set aside.
4. Heat oil in a large skillet over medium heat. Add the onions, garlic, and bell pepper and sauté for 2 minutes. Stir in the corn, black beans, and the enchilada sauce. Cook until heated through. Cover with a lid and remove from heat.
5. Cut each sweet potato in half lengthwise. Scoop a little of the inside (flesh) out. Mix the flesh of the sweet potatoes with the chicken. Stir in the sauce mixture and divide the filling evenly between the potatoes.
6. Top with enchilada sauce and sour cream and garnish with cilantro. Serve warm.
- Be sure to pick sweet potatoes that are of similar size.
- Wrap sweet potatoes in foil after you remove them from the oven to keep them warm.
- Customize toppings to suit your tastes. Salsa, pico de gallo, guacamole, jalapenos, and avocados are all great options.
- Top with cheese after step five. Broil for 3-5 minutes or until cheese is melted.
- Leave off the chicken and cheese for a vegan-friendly version.
- Properly stored, cooked sweet potatoes in an airtight container will last for 3 to 5 days in the refrigerator. It’s best to add the toppings when you are ready to eat.