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Chicken and Avocado Stuffed Sweet Potatoes make a weeknight dinner feel special without any fuss. You get the natural sweetness of baked sweet potatoes combined with savory chicken and creamy avocado for a meal that is just as comforting as it is nourishing.
The first time I made these stuffed sweet potatoes I was trying to use up leftover chicken and ended up with something my family now asks for every month especially during busy school weeks.
Ingredients
- Sweet potatoes: use four medium with bright orange skin and firm feel for the best texture
- Cooked chicken breast: two cups shredded is perfect or try rotisserie for even more flavor
- Ripe avocado: one that yields gently to the touch ensures creamy chunks
- Red onion: just a quarter cup chopped fine for a mild zing
- Fresh cilantro: a quarter cup adds that herby hit do not skip fresh
- Jalapeño: optional for a gentle heat use one small with glossy skin and firm flesh
- Plain Greek yogurt: two tablespoons makes every bite extra creamy
- Lime juice: from one juicy lime brings everything to life
- Ground cumin: half a teaspoon for a touch of earthiness
- Smoked paprika: half a teaspoon for a subtle smoky warmth
- Salt and black pepper: taste and season gradually so you never overdo it
- Toppings: if you want crumbled feta cheese for tang extra cilantro for color lime wedges for a punch of acid
Step-by-Step Instructions
- Prepare the Sweet Potatoes:
- Wash and scrub your sweet potatoes to remove any dirt. Use a fork to pierce each one several times all over. Place them on a baking sheet lined with parchment or foil. Bake at four hundred degrees Fahrenheit for forty to fifty minutes until they yield easily to a fork. This step caramelizes the natural sugars and gives a soft silky center.
- Mix the Chicken Filling:
- While sweet potatoes are baking place the shredded chicken in a large mixing bowl. Add diced avocado being gentle to keep pieces intact. Stir in finely chopped red onion chopped cilantro minced jalapeño if you like heat Greek yogurt lime juice cumin smoked paprika salt and pepper. Toss together gently so you do not mash the avocado but every piece is coated in the tangy creamy dressing.
- Slice and Fluff the Potatoes:
- Let baked sweet potatoes rest for about five minutes so you do not burn your hands. Slice each one lengthwise making sure not to cut all the way through. Use a fork to gently fluff the insides which helps trap the juicy filling.
- Stuff the Potatoes:
- Spoon the chicken and avocado mixture into each fluffed sweet potato filling all the little crevices. Pile it high for maximum satisfaction.
- Add Toppings and Serve:
- Finish with crumbled feta cheese extra cilantro and a wedge of lime on the side. Serve warm for the best flavor and texture.
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Leftover stuffed sweet potatoes reheat beautifully. Store the chicken avocado mix and prepared potatoes separately in airtight containers in the fridge. When ready to eat simply reheat the potato in the microwave then add the topping cold for the best texture. The filling will keep for up to two days without getting watery.
Ingredient Substitutions
If you do not have Greek yogurt try a couple spoons of mayonnaise or skip entirely for a lighter option. Use rotisserie chicken for a shortcut or canned black beans for a vegetarian twist. For extra flavor sprinkle with cotija cheese or toss the filling with grilled corn.
Serving Suggestions
Serve with a crisp green salad with a citrus dressing or on a bed of baby spinach. These make a satisfying lunch or main dish for a casual get together. For kids leave out the jalapeño and feta and focus on the mild creamy filling.
Cultural Backdrop
Stuffed sweet potatoes are a comforting staple in many American homes. This version builds on that tradition with a nod to Southwestern flavors like cumin lime and cilantro. It is a mashup I first tried when traveling in Austin where sweet potato dishes are almost as popular as tacos.
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Common Questions
- → Can I make this dish dairy-free?
Yes, simply omit the Greek yogurt and feta or use plant-based alternatives for a dairy-free option.
- → What type of chicken works best?
Cooked, shredded chicken breast is ideal, but rotisserie chicken is a convenient alternative.
- → How do I know when sweet potatoes are done?
Sweet potatoes are ready when a fork easily pierces them and the flesh feels soft.
- → Can I add extra fillings?
Black beans, corn, or other vegetables work well for extra flavor and texture.
- → What can I serve with this dish?
A light green salad and crisp white wine pair nicely for a complete meal.