Chicken Fajita Stuffed Sweet Potatoes

I was standing in my kitchen one Tuesday night, staring at a pile of sweet potatoes and leftover chicken, when it hit me: why not combine them with the bright, smoky flavors I love in fajitas? The result was better than I imagined, a mashup that felt both comforting and exciting. Now it's one of those recipes I make when I want something colorful on the table without much fuss.

I first made this for a group of friends who were skeptical about sweet potatoes as a main dish. Watching them dig in with genuine surprise, scraping every last bit of filling from the skins, told me I'd stumbled onto something worth repeating. One friend even asked for the recipe before she left that night.

Ingredients

• Sweet potatoes: Choose medium-sized ones so they roast evenly and hold their shape when stuffed, their natural sweetness balances the smoky spice mix perfectly.
• Chicken breasts: Slice them thin against the grain for tender, quick-cooking pieces that soak up the seasonings beautifully.
• Bell peppers: A mix of red, green, and yellow adds visual pop and a slightly charred sweetness when sautéed hot and fast.
• Chili powder and smoked paprika: These two bring the heart of fajita flavor, warm and a little earthy with just enough smoke to remind you of a hot skillet.
• Cumin and oregano: They deepen the spice blend with that classic Tex-Mex backbone, don't skip them or the filling will taste flat.
• Fresh cilantro and lime: The brightness they add at the end cuts through the richness and makes every bite feel fresh and alive.
• Sour cream or Greek yogurt: A cool, tangy dollop on top adds creaminess and calms any heat from the cayenne.
• Avocado: Creamy slices provide healthy fat and a silky contrast to the tender chicken and vegetables.

Instructions

Roast the sweet potatoes:

Preheat your oven to 400°F and prick each potato several times with a fork to let steam escape. Rub them with olive oil and salt, then roast on a baking sheet for 40 to 50 minutes until a fork slides in easily.

Prepare the fajita filling:

While the potatoes bake, heat olive oil in a large skillet over medium-high heat. Add the sliced chicken, bell peppers, and onion, then sprinkle on all your spices at once so they bloom in the hot oil and coat everything evenly.

Cook the chicken and vegetables:

Sauté for 7 to 8 minutes, stirring often, until the chicken is cooked through and the peppers soften with slightly charred edges. The kitchen will smell incredible, smoky and vibrant.

Prep the potatoes for stuffing:

Let the roasted potatoes cool just enough to handle, then slice each one lengthwise and fluff the insides gently with a fork to create little pockets for the filling.

Fill and finish:

Spoon the hot fajita mixture generously into each potato, letting the heat melt any cheese you add on top. Finish with cilantro, a dollop of sour cream or yogurt, avocado slices, and a squeeze of lime before serving immediately.

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There was an evening last fall when I made these for my family after a long day, and we ate them at the kitchen counter with lime wedges and extra hot sauce on the side. The warmth of the sweet potatoes, the snap of the peppers, the way the lime brightened everything, it all felt like exactly what we needed. Sometimes a meal like this becomes a memory without you even realizing it.

How to Store and Reheat Leftovers

Store the stuffed sweet potatoes in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F for about 15 minutes to keep the skins from getting soggy, or use the microwave if you're in a hurry and don't mind a softer texture. Add fresh toppings like cilantro, sour cream, and avocado just before serving so they stay vibrant.

Customization Ideas

Swap the chicken for black beans or roasted chickpeas for a hearty vegetarian version that's just as satisfying. If you love heat, toss in sliced jalapeños with the peppers or add a drizzle of hot sauce at the end. You can also experiment with different cheeses like crumbled queso fresco or sharp pepper jack, each one brings its own personality to the dish.

Pairing Suggestions

These stuffed sweet potatoes shine alongside a simple green salad dressed with lime vinaigrette or a bowl of black beans seasoned with cumin and garlic. For drinks, a crisp Mexican lager cuts through the richness beautifully, or try a citrusy white wine like Sauvignon Blanc if you prefer something lighter and brighter.

• Serve with tortilla chips and fresh salsa for a fun, shareable spread.
• A side of Mexican street corn adds smoky, creamy contrast.
• Finish with churros or tres leches cake if you're feeling indulgent.

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This dish has become one of my go-to answers when I want something nourishing, colorful, and full of flavor without spending hours in the kitchen. I hope it brings you the same easy joy it's brought me, one vibrant, satisfying bite at a time.

Recipe Questions & Answers

→ What type of sweet potatoes work best?

Medium-sized, firm sweet potatoes that hold shape well when roasted are ideal for stuffing.

→ Can I make this dish dairy-free?

Yes, simply omit the cheese and use a dairy-free yogurt or sour cream alternative for the topping.

→ How can I add more heat to this dish?

Add jalapeños to the chicken filling or serve with a spicy salsa to increase the heat level.

→ Is there a vegetarian option?

Swap the chicken with black beans for a protein-rich vegetarian variation that complements the spices well.

→ What cooking tools are needed?

A baking sheet for the potatoes, a large skillet for the filling, and basic cutting tools like a knife and cutting board.