Chicken Fajita Stuffed Sweet Potatoes

Last Tuesday I stood in my kitchen staring at four sweet potatoes on the counter, wondering what would happen if I stuffed them with my favorite fajita filling. The oven timer beeped and that amazing roasted sweet potato scent filled the room, but this time mixed with cumin and chili powder. My husband walked in and asked what smelled so incredible.

I first made these for a weeknight dinner when friends dropped by unexpectedly, and theyve requested it every visit since. Watching someone lift their fork and pause at that first bite of creamy potato meeting spicy chicken satisfaction never gets old.

Ingredients

• 4 medium sweet potatoes: Choose evenly sized ones so they finish roasting at the same time, and look for smooth skins without bruises
• 2 tsp olive oil: This helps the skin get perfectly crisp while keeping the flesh tender inside
• 1/2 tsp kosher salt: A light seasoning enhances the natural sweetness without overwhelming it
• 2 chicken breasts: Slice them against the grain into thin strips so they cook quickly and stay tender
• 1 red and 1 yellow bell pepper: The mix of colors looks beautiful and each variety brings slightly different sweetness levels
• 1 small red onion: Thin slices will caramelize slightly and add essential fajita flavor
• 2 tbsp olive oil: You need enough oil to properly coat all the ingredients and help the spices bloom
• 2 tsp chili powder: This provides the classic fajita base flavor and that gorgeous red color
• 1 tsp ground cumin: Toasted cumin adds that unmistakable Tex-Mex aroma
• 1/2 tsp smoked paprika: The smokiness here mimics the flavor of grilling even in a skillet
• 1/2 tsp garlic powder: Garlic powder disperses more evenly than fresh garlic in this spice blend
• 1/2 tsp onion powder: This reinforces the onion flavor throughout the whole mixture
• 1/4 tsp cayenne pepper: Optional depending on your heat preference, but I love the subtle kick
• 1/2 tsp salt and 1/4 tsp black pepper: Essential seasoning to make all the spices pop
• Juice of 1 lime: The acid cuts through the rich ingredients and brightens everything
• 1 ripe avocado: Creamy coolness against the hot spiced filling is absolutely essential
• 2 tbsp fresh cilantro: Fresh herbs add a bright, herbal finish that dried spices cannot replicate
• 1/4 cup sour cream: An optional dollop adds a lovely tang and extra richness
• Lime wedges: Extra lime at the table lets everyone adjust acidity to their taste

Instructions

Roast the sweet potatoes:

Preheat your oven to 400°F, then wash and thoroughly dry the potatoes before pricking them all over with a fork. Rub each one with olive oil and sprinkle with salt, then arrange on a baking sheet and roast for about 40 minutes until theyre completely tender when pierced with a knife.

Season and start the chicken:

While the potatoes roast, heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken strips along with all the spices, tossing everything together so the chicken is evenly coated with the seasoning mixture.

Add the vegetables:

Toss in the sliced bell peppers and red onion, then cook everything together, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp with just a little char. Squeeze fresh lime juice over the skillet and give everything one final stir before removing from heat.

Prepare the potatoes:

Let the roasted sweet potatoes cool just until you can handle them, then slice each one open lengthwise. Use a fork to gently fluff up the sweet flesh inside, creating room for the filling.

Assemble and serve:

Heap each potato generously with the chicken and vegetable mixture, then top with diced avocado, fresh cilantro, and sour cream if you like. Pass extra lime wedges at the table and serve immediately while everything is still hot and the avocado is perfectly cool.

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These stuffed sweet potatoes have become my go-to when I want something that feels special but doesnt require hours of preparation. Theres something so satisfying about cutting into that crispy skin and finding all those flavors tucked inside.

Make It Your Own

Ive learned that the fajita filling is incredibly versatile and can accommodate whatever you have in your kitchen. Sometimes I add black beans or corn when I want to stretch the recipe or add extra protein.

Timing Everything Right

The trickiest part is coordinating when to start the chicken so everything finishes together. I usually begin the fajita filling when the sweet potatoes have about 20 minutes left to roast.

Serving Suggestions

While these stuffed potatoes make a complete meal on their own, a simple side salad dressed with lime vinaigrette rounds everything out beautifully. The fresh greens balance the hearty, filling nature of the dish.

• Warm some extra tortillas on the side for anyone wanting to make mini fajitas
• Offer hot sauce at the table for heat lovers who want more spice
• Keep any leftover filling separate from the potatoes for the best leftovers

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I hope these stuffed sweet potatoes find their way into your regular dinner rotation. Theyre the kind of meal that makes weeknight cooking feel like something to celebrate.

Recipe Questions & Answers

→ How do I know when the sweet potatoes are fully cooked?

Pierce the sweet potatoes with a knife or fork after 40 minutes of roasting. They should slide in easily with no resistance, and the flesh should feel tender throughout. Larger potatoes may need additional 5-10 minute increments.

→ Can I prepare the fajita filling ahead of time?

Yes, the chicken and vegetable filling can be cooked up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently in a skillet before stuffing the baked sweet potatoes.

→ What other toppings work well with these stuffed potatoes?

Pico de gallo, shredded cheese, pickled jalapeños, Greek yogurt (as a sour cream alternative), or a drizzle of chipotle sauce all complement the Tex-Mex flavors beautifully.

→ Can I use other meats or make this vegetarian?

Substitute the chicken with shrimp, steak strips, or portobello mushrooms. For a vegetarian version, use black beans, corn, and extra vegetables seasoned with the same fajita spice blend.

→ How should I store leftovers?

Store assembled stuffed potatoes in an airtight container for up to 3 days. For best results, store components separately and reassemble when reheating. The potatoes may become slightly soft after refrigeration.

→ Can I microwave the sweet potatoes instead of baking?

Yes, microwave the sweet potatoes on high for 5-7 minutes each, turning halfway through. The skin won't be as crisp, but they'll still be delicious vessels for the fajita filling.