These Chicken Stuffed Sweet Potatoes are delicious and nutritious. They are made with chicken, sweetcorn, mayo, and avocado. Serve for lunch.
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This stuffed sweet potato with ground beef recipe was a big hit, but I wanted to provide an alternative since many of my readers don’t like beef, or maybe they don’t eat it for any reason. So, for this recipe, I changed many of our ingredients, with the meaty star of the dish switching to chicken.
Serve this tasty dish with Oven Baked Skin On Fries, Quick Crispy Air Fryer Carrot Chips or Quick Persian Shirazi Salad.
Why You Should Try This Recipe
- These chicken-stuffed sweet potatoes are filled with chicken flavor, corn sweetness, and avocado creamy texture.
- Double or triple the recipe to feed more people.
- It can be served with Crispy Air Fryer Sweet Potato Wedges, Oven Baked Skin On Fries and Green Goddess Salad with Dressing.
- You only need six ingredients to make it.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Chicken fillets: Use fresh chicken fillets, trimming any excess fat. Tenderize the fillets by gently pounding them with a blunt object before seasoning. This will help them cook faster and more evenly. If using frozen chicken, ensure it is fully thawed before proceeding with the recipe.
- Sweet potatoes: For this recipe, choose ripe, raw sweet potatoes. There’s no need to peel them but wash them thoroughly to remove dirt.
- Sweetcorn: For this recipe, you can use canned or frozen sweetcorn. If you are using frozen sweetcorn, follow the instructions on the packaging.
- Mayonnaise: Select your favorite brand of mayonnaise.
- Avocado: Select ripe avocados for a creamy filling.
- Salt and pepper to taste.
Tips and Substitutions
- Guacamole: Is an essential part of this delicious potato-stuffed recipe, and if you’re anything like me, you will love it! It’s hard not to make too much Simple Guacamole, especially when using the leftovers for many other yummy dishes and sides.
- Chicken: If you use frozen chicken, let it thaw completely overnight in the fridge before cooking.
- Sweet potatoes: They are roasted in this recipe, but you can also air fry the sweet potatoes or boil them.
Recipe FAQs
If you decide to store this dish, store all ingredients separately. Place the cooked chicken filling in an airtight container and refrigerate for up to 4 days. Store the cooked sweet potatoes in another airtight container and refrigerate for up to 4 days. It is best to add the crushed avocado just before you are ready to serve, as it tends to go brown due to oxidation if left out for too long.
More Delicious Sweet Potato Recipes
Chicken Stuffed Sweet Potatoes
Equipment
- Oven
- 1 fork
Ingredients
- 1-2 chicken fillets
- Salt to taste
- Pepper to taste
- 5-7 sweet potatoes
- ½-3/4 cup of sweetcorn
- 2 tablespoon of mayonnaise
- 1 avocado
Instructions
- Preheat your oven to 200 degrees Celsius (or 180C fan/Gas 6). While the oven is heating, season chicken fillets with salt, pepper, and any other herbs to taste.
- Place chicken in the oven and bake for 15-20 minutes or until it is cooked through. Meanwhile, give sweet potatoes a good wash and add them to the oven, baking them for 10-12 minutes.
- Remove the chicken from the oven and shred it with a fork. Add the shredded chicken to a large bowl with sweetcorn, mayonnaise, and salt and pepper to taste. Then, mash a whole avocado and mix it with a pinch of salt and pepper until you have a smooth guacamole.
Notes
- Chicken: If you're using frozen chicken, thaw it completely in the fridge overnight before cooking.
- Sweet Potatoes: This recipe calls for roasting them, but you can also air fry or boil them.
- Batches: Feel free to double or triple the recipe to feed more people.
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