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Loaded Chicken Fajita Sweet Potatoes

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Course: Main Course
Cuisine: American

Ingredients

  • 4 4 medium sweet potatoes (see note)
  • 1 1 tablespoon olive oil
  • ½ ½ medium onion, cut into half moon slices
  • 2 2 large bell peppers, any color, cored and sliced into thin strips
  • 2 2 cups sliced mushrooms
  • 2 to 3 2 to 3 cups cooked, shredded or chopped chicken
  • 1 1 teaspoon ground cumin
  • ½ ½ teaspoon chili powder
  • ½ ½ teaspoon smoked or regular paprika
  • ½ ½ teaspoon garlic powder
  • 1 to 2 1 to 2 tablespoons fresh lime juice
  • ½ ½ cup chopped cilantro
  • 1 ½ 1 ½ cups shredded Mexican blend cheese (see note)
  • Toppings: sour cream, avocado, cilantro, salsa, etc.

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. Preheat the oven broiler and position a rack in the upper middle position in the oven.
  6. 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.
  7. Divide the chicken/veggie mixture evenly among the sweet potatoes, piling it high.
  8. Sprinkle cheese over the top. Broil until the cheese is golden and bubbling (watch closely!), 2-3 minutes.
  9. Serve immediately with toppings of your choice (sour cream, salsa, avocado, cilantro, etc).

Notes

  • Potatoes: I haven't tried subbing out the sweet potatoes for russets, yukon golds or another variety, but it's worth a try if that's your preference. And if you really want a wild potato variation, try the fajita topping over tater tots (top with cheese and broil per the recipe). 
  • Veggies: the vegetables in this recipe are totally customizable. Veggies you don't like or don't have on hand can be swapped out for others (like zucchini, broccoli, carrots, etc). 
  • Meatless: this meal can easily be made meatless just by leaving out the chicken. A can of beans, rinsed and drained, could also be added (with or without the meat). 
  • Cheese: Monterey Jack and cheddar can be subbed for the Mexican cheese blend.

Nutrition Information

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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories

% 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.