Chicken Fajita Stuffed Sweet Potatoes

I threw these together on a Tuesday when I had sweet potatoes about to go soft and leftover chicken in the fridge. The house smelled like a taco stand within minutes. My neighbor knocked to ask what I was making, and I ended up plating one for her through the window.

I made these for my sister when she visited last spring. She was skeptical about sweet potatoes as a base, but after one bite she went quiet and finished the whole thing without looking up. She texted me two days later asking for the spice mix ratios because she'd already bought ingredients to make them at home.

Ingredients

• Sweet Potatoes: Pick medium ones that feel heavy and firm, they roast evenly and the flesh gets creamy enough to soak up all the fajita juices.
• Boneless, Skinless Chicken Breasts: Slice them thin so they cook fast and soak up the spices, I learned the hard way that thick chunks stay bland in the center.
• Olive Oil: Just enough to coat the chicken and help the spices stick without making anything greasy.
• Smoked Paprika: This is what gives the chicken that smoky, almost grilled flavor even though you are using a skillet.
• Ground Cumin: Adds warmth and that earthy backbone you expect in fajita seasoning.
• Chili Powder: Brings a gentle heat and depth, not the kind that burns but the kind that builds.
• Garlic Powder: I keep this on hand because fresh garlic can burn in a hot skillet, the powder melts right into the chicken.
• Onion Powder: Sweetens the spice blend and rounds out the flavor without any bite.
• Dried Oregano: A little goes a long way, it ties the spices together and adds a hint of freshness.
• Salt and Black Pepper: Season to your taste, I go a little heavier on the salt because sweet potatoes need it.
• Red and Yellow Bell Peppers: The colors make the plate look alive, and they get sweet and soft when you saute them just right.
• Red Onion: Caramelizes beautifully and adds a slight sharpness that balances the sweetness of the potato.
• Greek Yogurt: Creamy and tangy, it cools down the spices and adds richness without feeling heavy.
• Fresh Cilantro: Some people love it, some people hate it, but I cannot imagine this dish without that bright, herby pop.
• Lime: A squeeze at the end wakes everything up, do not skip it.

Instructions

Roast the Sweet Potatoes:

Preheat your oven to 200 degrees Celsius, poke the potatoes with a fork so they do not explode, and let them roast for 40 to 50 minutes until they give when you press them. The skin will wrinkle slightly and the insides turn soft and almost custardy.

Season the Chicken:

While the potatoes bake, toss your chicken strips in a bowl with olive oil and all the spices until every piece is coated. I use my hands for this, it is faster and you can feel when the seasoning is evenly distributed.

Cook the Chicken:

Heat a large skillet over medium high heat and add the chicken in a single layer. Let it sear for 5 to 6 minutes, flipping halfway, until the edges are browned and the centers are no longer pink.

Saute the Vegetables:

Remove the chicken and set it aside, then toss the peppers and onion into the same skillet. Stir them occasionally for 5 to 7 minutes until they soften and start to char at the edges.

Combine and Heat:

Add the chicken back into the skillet with the vegetables and toss everything together for a minute or two. The flavors meld and everything gets coated in those caramelized bits stuck to the pan.

Prepare the Potatoes:

Once the sweet potatoes are cool enough to handle, slice them lengthwise down the center and fluff the insides gently with a fork. Do not press too hard or the skin will tear.

Stuff and Top:

Spoon the chicken and vegetable mixture into each potato, piling it high. Add a dollop of Greek yogurt, a handful of cilantro, and a generous squeeze of lime juice over the top.

Serve:

Plate them immediately while they are still warm. Set out extra lime wedges on the side for anyone who wants more brightness.

Save to Pinterest

The first time I served these, my friend who swore she did not like sweet potatoes changed her mind halfway through dinner. She said it was the spices that did it, that they made the sweetness feel savory and satisfying instead of dessert like. I have made them for her three times since, and she always asks if there are seconds.

How to Store and Reheat

I store the stuffed potatoes in an airtight container in the fridge for up to three days. When I reheat them, I wrap each one in foil and warm them in a 180 degree oven for about 15 minutes, or I microwave them for 2 minutes if I am in a hurry. The chicken stays juicy and the potato does not dry out as long as you do not overcook it the second time.

Serving Suggestions

These are filling on their own, but sometimes I set out a bowl of diced avocado, a simple side salad with lime vinaigrette, or tortilla chips with salsa for scooping. On nights when I want something lighter, I skip the yogurt and just pile on extra cilantro and lime. It keeps the dish bright and clean without feeling heavy.

Variations and Swaps

You can swap the chicken for turkey, shrimp, or even black beans if you want to keep it vegetarian. I have used dairy free yogurt when cooking for friends who avoid dairy, and it works just as well. If you like heat, toss in sliced jalapenos with the peppers or sprinkle cayenne over the chicken before cooking.

• Try using different colored bell peppers, orange or green work beautifully and add more visual interest.
• If you do not have all the spices, a store bought fajita seasoning packet will do in a pinch, just adjust the salt.
• For a smokier flavor, finish the stuffed potatoes under the broiler for a minute or two to char the edges of the filling.

Save to Pinterest

This dish has become my go to when I want something that feels special but does not require much effort. It is the kind of meal that looks impressive on the plate and tastes even better than it looks.

Recipe FAQs

→ What spices are used to flavor the chicken?

The chicken is seasoned with smoked paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, salt, and black pepper for a robust fajita flavor.

→ How are the sweet potatoes prepared?

Sweet potatoes are pierced with a fork and roasted at 200°C (400°F) for 40–50 minutes until tender before being stuffed.

→ Can I substitute the Greek yogurt topping?

Yes, dairy-free yogurt can be used as an alternative to Greek yogurt to make the dish lactose-free.

→ What vegetables are included with the chicken?

Sliced red and yellow bell peppers along with red onion are sautéed until softened to accompany the spiced chicken.

→ Are there suggestions to add extra heat to the dish?

Adding sliced jalapeños or a pinch of cayenne to the chicken mixture brings extra spice to the meal.