Chicken Fajita Stuffed Sweet Potatoes (Printable Version)
Roasted sweet potatoes filled with zesty chicken, bell peppers, onions, and garnished with cheese and avocado.
# Ingredient List:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
→ Fajita Chicken Filling
04 - 12 ounces boneless, skinless chicken breasts, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 1 green bell pepper, thinly sliced
07 - 1 yellow onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 1 teaspoon chili powder
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 3/4 teaspoon kosher salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
18 - 1/4 cup chopped fresh cilantro
19 - 1/2 cup sour cream or Greek yogurt
20 - 1 small avocado, sliced
21 - 1 lime, cut into wedges
# Directions:
01 - Preheat the oven to 400°F. Prick sweet potatoes with a fork, rub with olive oil and salt, then arrange on a baking sheet. Roast for 40 to 50 minutes until tender.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken, bell peppers, and onion.
03 - Sprinkle chili powder, smoked paprika, cumin, garlic powder, oregano, optional cayenne, salt, and pepper over the skillet contents. Sauté for 7 to 8 minutes, stirring frequently, until chicken is cooked and vegetables are softened.
04 - Once tender, let sweet potatoes cool slightly. Slice each lengthwise and gently fluff the interior with a fork to create space for filling.
05 - Fill each sweet potato with the fajita chicken mixture. Top with cheese if using, allowing it to melt. Garnish with cilantro, sour cream or Greek yogurt, avocado slices, and a squeeze of lime juice. Serve immediately.
# Expert Tips:
01 -
- It comes together in just over an hour but tastes like you spent all afternoon cooking.
- The contrast between the creamy sweet potato and the zesty, bright fajita spices is genuinely addictive.
- You can prep everything ahead and just roast when you're ready, making weeknight dinners feel way less stressful.
02 -
- Don't skip the fork-prickling step on the potatoes—I once forgot this and spent an awkward thirty seconds trying to catch a potato that had burst open in the oven.
- The secret to restaurant-quality fajitas is cooking your peppers and chicken separately until the last moment, then combining them—it keeps everything from getting steamed and mushy.
- Add your lime juice right before eating, not before—it makes everything brighter, and if you do it too early the acidity can make your avocado brown faster.
03 -
- Toast your spices in a dry skillet for thirty seconds before adding them to your chicken—it wakes them up and makes them taste more vibrant and authentic.
- If you want more heat, skip the optional cayenne and instead add fresh jalapeños to your filling instead; the heat builds differently and tastes fresher than just turning up the cayenne.