Loaded Chicken Fajita Sweet Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Loaded Chicken Fajita Sweet Potatoes
Description
Loaded Chicken Fajita Sweet Potatoes start with roasting whole sweet potatoes until tender. The filling combines sautéed onions, bell peppers, and mushrooms with cooked chicken seasoned with cumin, chili powder, smoked paprika, garlic powder, and fresh lime juice, giving a balanced spicy and citrus flavor. This mixture is spooned into the baked sweet potatoes, topped with shredded Mexican blend cheese, and finished under a broiler to melt the cheese perfectly. The recipe allows for customization by swapping vegetables or omitting meat and adding beans instead.
The final dish offers a pleasing contrast between the soft, naturally sweet potato base and the spiced, savory filling with tender vegetables and chicken, complemented by gooey melted cheese. It works well as a main dish for lunch or dinner and can be garnished with toppings like sour cream, avocado, fresh cilantro, and salsa for added flavor and texture.
According to the notes, you can substitute different types of potatoes or even serve the toppings over tater tots for a fun variation. Vegetables can be tailored to preference, and the dish can be adapted for a meatless diet by omitting chicken and adding beans. Different cheese blends can also be used to alter the flavor profile.
Ingredients
- 4 medium sweet potatoes see note
- 1 tablespoon olive oil
- ½ medium onion cut into half moon slices
- 2 large bell peppers any color; cored and sliced into thin strips
- 2 cups mushroom sliced
- 2 to 3 to 3 cups chicken cooked, shredded or chopped
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- ½ teaspoon paprika smoked or regular
- ½ teaspoon garlic powder
- 1 to 2 to 2 tablespoons lime juice fresh
- ½ cup cilantro chopped
- 1 ½ cups Mexican blend cheese shredded; see note
- sour cream toppings
- avocado
- cilantro
- salsa
Instructions
- Preheat the oven to 375 degrees F. Line a half sheet pan with foil and grease with cooking spray. Poke a few holes in each sweet potato with the tines of a fork. Place the sweet potatoes on the sheet pan and bake until tender, about 1 hour.
- While the sweet potatoes cook, heat the olive oil in a deep skillet over medium heat. Add the onion and peppers and cook until tender, 3-4 minutes, seasoning with a pinch of salt and pepper. Remove to a plate and return the skillet to the heat.
- Add another splash of olive oil, if needed. Add the mushrooms and cook, without stirring (for more golden color), for 1-2 minutes. Stir or flip and continue cooking for a few more minutes until golden and tender. Season with a pinch of salt and pepper.
- Add the onions and peppers back to the skillet with the mushrooms. Add the chicken, cumin, chili powder, paprika, garlic powder, lime juice and cilantro. Season to taste with salt and pepper!
- Preheat the oven broiler and position a rack in the upper middle position in the oven.
- Cut each sweet potato in half lengthwise and place on the baking sheet cut side up (replacing the foil, if needed). Scrape the flesh of the sweet potato with a fork until it is lightly mashed. Sprinkle with a pinch of salt and pepper.
- Divide the chicken/veggie mixture evenly among the sweet potatoes, piling it high.
- Sprinkle cheese over the top. Broil until the cheese is golden and bubbling (watch closely!), 2-3 minutes.
- Serve immediately with toppings of your choice (sour cream, salsa, avocado, cilantro, etc).
Notes
- Sweet potatoes can be replaced with russets, Yukon golds, or other varieties, and the fajita topping works well over tater tots topped with cheese and broiled.
- Vegetables are flexible; you can swap bell peppers and mushrooms for zucchini, broccoli, carrots, or other preferred veggies.
- To make this dish meatless, omit the chicken and optionally add rinsed and drained beans.
- Monterey Jack or cheddar cheeses can be substituted for the Mexican blend cheese to adjust flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 252kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 239mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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