Chicken Fajita Stuffed Sweet Potatoes

I was skeptical the first time someone suggested putting fajitas inside a sweet potato. It sounded like two dinners crashing into each other. But one rushed Wednesday evening, I had both ingredients staring at me from the fridge, and I decided to trust the chaos. The smoky, spiced chicken tucked into the soft, sweet flesh was so good I forgot I was supposed to be experimenting.

I made these for a friend who claimed she didn't like sweet potatoes. She ate two and asked for the recipe before she left. There's something about the way the spices cut through the natural sweetness that converts even the doubters. It's become my go-to when I want to impress someone without actually stressing in the kitchen.

Ingredients

• Sweet Potatoes: Choose medium-sized ones so they cook evenly and hold their shape when stuffed. Scrub them well, the skin gets deliciously crispy in the oven.
• Boneless, Skinless Chicken Breasts: Slice them thin so they cook fast and soak up all the spices. I sometimes use thighs for extra juiciness.
• Olive Oil: Just enough to coat the chicken and help the spices stick without making things greasy.
• Smoked Paprika: This is what gives the chicken that campfire-kissed flavor. Don't skip it.
• Ground Cumin: Earthy and warm, it's the backbone of the fajita seasoning.
• Chili Powder: Adds a gentle heat and depth. Adjust based on your tolerance.
• Garlic Powder and Onion Powder: They blend into the chicken better than fresh when you're working quickly.
• Dried Oregano: A little herbal brightness that ties everything together.
• Salt and Black Pepper: Essential for bringing out all the other flavors.
• Red and Yellow Bell Peppers: The sweetness and color make the dish pop. I've used orange or green in a pinch.
• Red Onion: It caramelizes beautifully and adds a slight sharpness that balances the sweet potato.
• Greek Yogurt: Creamy, tangy, and way lighter than sour cream, though either works.
• Fresh Cilantro: A handful of this makes everything taste brighter and more alive.
• Lime: The final squeeze wakes up every flavor on the plate.

Instructions

Roast the Sweet Potatoes:

Preheat your oven to 200°C (400°F). Pierce each sweet potato a few times with a fork so steam can escape, then set them on a baking sheet and roast for 40 to 50 minutes until they yield to a gentle squeeze. The kitchen will start to smell sweet and comforting.

Season the Chicken:

While the potatoes bake, toss your chicken strips in a bowl with olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper. Massage it all in with your hands so every piece is coated.

Cook the Chicken:

Heat a large skillet over medium-high heat. Add the seasoned chicken and let it sizzle undisturbed for a minute before stirring, this helps it brown nicely. Cook for 5 to 6 minutes until it's cooked through and has some color, then remove it to a plate.

Sauté the Vegetables:

In the same skillet, toss in the sliced bell peppers and onion. Let them cook for 5 to 7 minutes, stirring occasionally, until they soften and develop those sweet, caramelized edges.

Combine Everything:

Return the chicken to the skillet with the vegetables. Toss everything together and cook for another minute or two so the flavors mingle and everything heats through evenly.

Prep the Potatoes:

Once the sweet potatoes are done, let them cool just enough to handle. Cut a lengthwise slit down the center of each one and gently fluff the insides with a fork to create a little nest for the filling.

Stuff and Top:

Spoon the chicken fajita mixture generously into each sweet potato. Top with a dollop of Greek yogurt, a sprinkle of fresh cilantro, and a good squeeze of lime juice.

Serve:

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

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I served these at a casual dinner party once, and people kept asking if I'd taken a cooking class. The truth is, this dish just looks and tastes more complicated than it actually is. It's one of those meals that makes you feel like you have your life together, even when you absolutely don't.

Making It Your Own

If you like heat, toss in some sliced jalapeños with the peppers or add a pinch of cayenne to the chicken. I've also swapped the Greek yogurt for avocado slices when I'm out, and it works beautifully. You can even roast the sweet potatoes the night before and just reheat them before stuffing, which turns this into a 20-minute dinner.

What to Serve Alongside

These stuffed sweet potatoes are hearty enough to stand alone, but I sometimes add a simple side salad with lime vinaigrette or some tortilla chips with salsa. On cooler nights, a bowl of black bean soup on the side makes it feel like a full Tex-Mex feast without much extra effort.

Storage and Reheating

Leftovers keep well in the fridge for up to three days. I store the chicken mixture and the sweet potatoes separately so the potatoes don't get soggy. When I'm ready to eat, I reheat the potato in the microwave, warm the chicken in a skillet, and assemble fresh with new toppings.

• You can freeze the roasted sweet potatoes whole and thaw them in the fridge overnight.
• The chicken mixture freezes well too, just let it cool completely before packing it up.
• Always add the yogurt, cilantro, and lime right before serving for the best flavor and texture.

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This dish has earned a permanent spot in my weekly rotation. It's proof that comfort food doesn't have to be heavy, and that a little creativity can turn two simple ideas into something you'll crave again and again.