Shredded Chicken Stuffed Sweet Potatoes

Name: Shredded Chicken Stuffed Sweet Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large sweet potatoes; 2 cups shredded cooked chicken; 1 cup black beans, rinsed and drained; 1 cup corn, frozen or fresh; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 cup shredded cheese (cheddar or your preference); Fresh cilantro, for garnish

Highlighted under: Comfort Food Moments

I absolutely adore the combination of sweet potatoes and savory shredded chicken in this dish. It’s hearty yet healthy, making it perfect for any meal. Every bite offers a delightful blend of flavors and textures that leave me wanting more! I love how simple it is to prepare while packing a nutritional punch. This recipe not only satisfies my hunger but also keeps my taste buds happy with every mouthful. Give it a try, and I bet you’ll feel the same way too!

Created by

Clara Jennings

Last updated on 2026-02-27T14:05:36.388Z

When I first made these Shredded Chicken Stuffed Sweet Potatoes, I was surprised at how much flavor came out of such simple ingredients. The key is seasoning your chicken well and letting it simmer until it's tender. This method ensures that all the spices infuse deeply into the chicken, making every bite incredibly savory.

Another trick I learned is to roast the sweet potatoes until they're caramelized. This brings out their natural sweetness and adds a nice texture contrast when stuffed with the shredded chicken. The combination is simply irresistible, and my family always asks for seconds!

Why You'll Love This Recipe
Nutritious and filling without feeling heavy
Balanced flavors that cater to all taste buds
Easy to prepare, perfect for weeknight dinners

The Power of Sweet Potatoes

Sweet potatoes are not just a delicious addition to this dish; they are also a powerhouse of nutrition. Rich in vitamins A and C, they contribute to healthy skin and a robust immune system. Their natural sweetness balances the savory flavors of the shredded chicken, making each bite a delightful experience. When baked, they develop a creamy texture that complements the hearty filling beautifully.

One key to perfecting the sweet potatoes lies in their baking. Make sure you select sweet potatoes that are firm and blemish-free for the best results. Piercing them with a fork before baking allows steam to escape, promoting even cooking. Aim for a crispy exterior while keeping the insides creamy, which usually takes around 40 minutes in the oven at 400°F (200°C).

Mastering the Filling

The filling for these stuffed sweet potatoes is versatile and can be customized to suit your tastes. While shredded chicken provides a protein-rich base, you can easily substitute it with tofu, tempeh, or even turkey for a different flavor profile. Adding ingredients like diced bell peppers or chopped onions can enhance the texture and elevate the overall taste.

Mixing in spices is crucial for maximizing flavor. I recommend roasting your spices in a dry pan for a minute before adding them to the chicken mixture; this releases their essential oils and intensifies their aroma. Make sure to adjust the salt and pepper according to your taste, especially if using canned beans with added salt.

Serving Suggestions and Storage

These stuffed sweet potatoes can be served as a main dish or as a hearty side. For a complete meal, consider topping them with avocado, a drizzle of lime crema, or even a dollop of Greek yogurt for added creaminess and tang. They also pair well with a side salad to balance the meal with fresh greens and crunch.

If you have leftovers, storing them is a breeze. Simply place the stuffed sweet potatoes in an airtight container and refrigerate for up to 3 days. When reheating, a gentle warm-up in the oven preserves the texture better than using a microwave. Heat them at 350°F (175°C) for about 15 minutes, or until warmed through, for the best results.

Ingredients

For the stuffed sweet potatoes

4 large sweet potatoes
2 cups shredded cooked chicken
1 cup black beans, rinsed and drained
1 cup corn, frozen or fresh
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or your preference)
Fresh cilantro, for garnish

Instructions

Preheat your oven

Preheat your oven to 400°F (200°C).

Bake sweet potatoes

Wash and pierce the sweet potatoes with a fork. Place them on a baking tray and bake for 40 minutes or until tender.

Prepare chicken filling

In a large bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Mix well until thoroughly combined.

Stuff sweet potatoes

Once the sweet potatoes are cooked, cut them open and gently fluff the insides with a fork. Spoon the chicken mixture into each sweet potato until generously filled.

Add cheese

Sprinkle cheese on top of each stuffed sweet potato and return them to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve

Remove from the oven, garnish with fresh cilantro, and serve warm.

Pro Tips

For extra flavor, you can marinate your chicken in lime juice and spices before cooking. This adds a zesty freshness to the filling.

Ingredient Substitutions

While this recipe calls for shredded chicken, there are many substitutions you can explore based on dietary preferences. For a vegetarian alternative, incorporate cooked quinoa or lentils, which can provide similar protein levels and a satisfying bite. Additionally, if black beans aren’t available, kidney beans or chickpeas could also work well, adding a different flavor and texture.

For those looking to reduce carbs, try using cauliflower rice instead of black beans for a light yet filling option. This not only reduces the carbohydrate count but also allows the sweetness of the potato to shine through even more. For a kick of spice, consider adding diced jalapeños or your favorite hot sauce into the filling mixture.

Troubleshooting Common Issues

One common issue can arise when the sweet potatoes are not properly cooked through, which results in a firm texture rather than the desired creaminess. Always check for doneness by inserting a fork into the thickest part; it should slide in easily. If they’re not cooked enough, simply return them to the oven and check every 5 minutes until tender.

If the filling seems too dry, a splash of chicken broth or a squeeze of lime juice can help moisten it. It's also essential not to overstuff the sweet potatoes, as that can lead to spillage when baking. A generous scoop is key, but be mindful not to overfill, keeping the stuffing balanced for optimal taste and texture.

Questions About Recipes

→ Can I use store-bought shredded chicken?

Absolutely! Store-bought shredded chicken can save you time and still tastes great.

→ What can I substitute for black beans?

You could use pinto beans, kidney beans, or even chickpeas as a substitute.

→ Can I make these sweet potatoes ahead of time?

Yes, you can prepare the filling and bake the sweet potatoes a day in advance. Just assemble and reheat when ready to serve.

→ Are there any vegetarian options?

Yes, you can replace the chicken with additional beans, quinoa, or sautéed veggies for a vegetarian version.