Packed with veggies, chicken, yams, and simple spices, these Stuffed Chicken Fajita Sweet Potatoes are amazing! So much taste!
If fajita flavors are your jam, you’ll love this recipe!
Vegetables (customizable to your liking!), chicken, and lots of smoky flavors pile high on tender sweet potatoes, and the result is a combo that never gets old!
Fajita Vegetables
I like to stick with traditional fajita vegetables for this recipe;
- onions
- Bell peppers (usually red, yellow, and/or orange)
- Mushrooms
But you can definitely (and easily) customize the veggies to your liking, by including veggies you like or have on hand and omitting the veggies that stress you out.
The veggies are sautéed in a skillet—and if you like lots of golden color, cook them in batches so they maximally touch the bottom of the hot skillet.
Anything else for fajitas
Once the veggies are just tender (say no to mushy veggies!), add:
- boiled chicken
- coriander
- lime juice
- Spices: cumin, chili powder, smoked or regular paprika, garlic.
Pro tip: for a meatless version, toss the chicken with a can of rinsed and drained beans (or just lots of extra veggies!)
Boil the sweet potatoes
The basis of this delicious recipe is of course sweet potatoes (or yams 😉). *See note in recipe below for sweet potato substitution.
Cook the yams on a greased and foil-lined semicircular skillet at 375 degrees F for about an hour. While they’re cooking, prepare the fajita topping as we just discussed!
Halve the sweet potatoes and use a fork to swirl them around to lightly mash the flesh. Then sprinkle with salt and pepper. DO NOT FORGET THIS STEP. It is very important for the overall taste.
Top each sweet potato halves with a very heaping (yes, that’s scientific) ball of the chicken fajita filling. And then top with a healthy sprinkling of grated cheese.
Fry the Stuffed Chicken Fajita Sweet Potatoes until the cheese is melted and bubbly and golden.
Ermagersh. SO DELICIOUS.
A halved sweet potato is a very satisfying and plentiful serving. They can be served as is or loaded with your choice of toppings: sour cream, avocado, cilantro, salsa.
I highly recommend loading up the already loaded sweet potatoes with more toppings.
Loaded Sweet Potatoes
Digging into these flavor-packed sweet potato bombs is a bit messy and messy. It’s all part of the delicious journey.
I’m admittedly a huge fajita fan. But these Loaded Chicken Fajita Sweet Potatoes are delicious.
The leftovers (sans the sour cream and avocados) heat up amazingly well and literally make the best lunch in history ever. Which also means that this recipe makes me a leftover collector, for which I will not apologize.
I can’t wait for you to make these! you will love them!
A year ago: Red Velvet Cheesecake Brownies
Two years ago: Triple Chocolate Chip Cookies
Three years ago: Veggie Turkey Taco Salad Wraps
Four years ago: The Best Sugar Cookies {copycat recipe}
Five years ago: Amazing Instant Pot Indian Butter Chicken and Potato Curry
six years ago: One-Bowl Monster M&M Biscuits {Gluten-Free}
Seven years ago: Baked garlic and Fontina spaghetti
Eight years ago: Curry lentil sausage soup with roasted almonds
nine years ago: Classic crème brûlée
Ten years ago: Stuffed strawberries with cheesecake
Loaded Chicken Fajita Sweet Potatoes
- 4 Middle sweet potatoes (see note)
- 1 tablespoon olive oil
- ½ Middle Onion, cut into crescent slices
- 2 large Bell peppers, any color, cored and thinly sliced
- 2 cups sliced ​​mushrooms
- 2 to 3 cups cooked, shredded, or chopped chicken
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- ½ teaspoon smoked or regular paprika
- ½ teaspoon garlic powder
- 1 to 2 tablespoon fresh lime juice
- ½ Cup chopped coriander
- 1½ cups grated mixed Mexican cheese (see note)
- Toppings: sour cream, avocado, cilantro, salsa, etc.
-
Preheat the oven to 375 degrees F. Line half a sheet pan with foil and grease with cooking spray. Poke a few holes in each sweet potato with the tines of a fork. Place the sweet potatoes on the sheet pan and bake until tender, about 1 hour.
-
While the sweet potatoes are cooking, heat the olive oil in a deep skillet over medium-high heat. Add the onion and peppers and cook until tender, 3-4 minutes, seasoning with a pinch of salt and pepper. Transfer to a plate and place the pan back on the stove.
-
Add a splash of olive oil if needed. Add the mushrooms and sauté without stirring (for more golden color) for 1-2 minutes. Stir or flip and cook a few more minutes until golden and tender. Season with a pinch of salt and pepper.
-
Return the onions and peppers to the pan with the mushrooms. Add the chicken, cumin, chili powder, paprika powder, garlic powder, lime juice, and coriander. Season with salt and pepper!
-
Preheat the grill and place a rack in the oven on the top-middle position.
-
Cut each sweet potato in half lengthwise and place cut-side up on the baking sheet (replace foil if necessary). Scrape the flesh of the sweet potato with a fork until lightly mashed. Sprinkle with a pinch of salt and pepper.
-
Divide the chicken and vegetable mixture evenly over the sweet potatoes and stack high.
-
Sprinkle cheese on top. Grill for 2-3 minutes until cheese is golden and bubbly (watch out!).
-
Serve immediately with toppings of your choice (sour cream, salsa, avocado, cilantro, etc.).
Vegetables: The vegetables in this recipe are fully customizable. Vegetables you don’t like or don’t have on hand can be swapped out for others (like zucchini, broccoli, carrots, etc.).
Meatless: This meal can easily be made meatless by simply omitting the chicken. A can of beans, rinsed and drained, could also be added (with or without the meat).
Cheese: Monterey Jack and cheddar can be used for the Mexican cheese mix.
Portion: 1 portion, Calories: 252kcal, Carbohydrates: 28G, Protein: 16G, Fat: 9G, Saturated Fatty Acids: 4G, Cholesterol: 44mg, Sodium: 239mg, Fiber: 5G, Sugar: 8thG
Disclaimer: I am a participant in the Amazon Services LLC Affiliate Program, an affiliate advertising program that offers me the opportunity to earn commissions by linking to Amazon.com and affiliated websites. As an Amazon Associate, I earn from qualifying purchases.