If you’re craving a vibrant, nutritious meal that feels like a warm hug on a plate, the Chicken Avocado Stuffed Sweet Potatoes Recipe is just what you need. Combining tender roasted sweet potatoes with a creamy, zesty chicken and avocado filling, this dish balances sweet, smoky, and tangy flavors perfectly. Each bite is a delightful mix of textures, from the soft, fluffy sweet potato flesh to the cool, buttery avocado and the savory seasoned chicken—making it a standout recipe you’ll want to make again and again.
Ingredients You’ll Need
The simplicity of these ingredients is what makes this dish truly exceptional. Each one brings its own magic, whether enhancing flavor, adding creaminess, or providing a burst of freshness and color that makes the final plate pop.
- Sweet potatoes: Choose medium-sized sweet potatoes for the perfect balance of tender flesh and manageable size.
- Cooked chicken breast: Shredded chicken adds lean protein and a satisfying texture that pairs wonderfully with creamy avocado.
- Avocado: This fruit brings a silky richness that complements the smoky spices and juicy chicken.
- Red onion: Finely chopped for a sharp, slightly sweet crunch that brightens the filling.
- Fresh cilantro: Adds a burst of fresh, herbal brightness that lifts the entire dish.
- Jalapeño (optional): For just a hint of heat that wakes up your taste buds without overpowering.
- Plain Greek yogurt: Adds creaminess and a subtle tang while keeping the filling light.
- Lime juice: Injects a fresh citrus zing that balances richness and spices.
- Ground cumin: Provides warm, earthy undertones that pair perfectly with sweet potatoes.
- Smoked paprika: Brings a gentle smoky depth that makes the flavors sing.
- Salt and black pepper: Essential seasonings to elevate every ingredient.
- Crumbled feta cheese (optional): Adds a salty, tangy finish and beautiful texture contrast.
- Lime wedges and extra cilantro leaves (optional): Perfect for garnish and added freshness when serving.
How to Make Chicken Avocado Stuffed Sweet Potatoes Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Give the sweet potatoes a good scrub and prick them several times with a fork to let steam escape during baking. Arrange them on a baking sheet and roast for about 40 to 50 minutes until they’re tender and can be easily pierced with a fork. This roasting step develops their natural sweetness and soft texture, making them the perfect vessel for our filling.
Step 2: Prepare the Chicken and Avocado Filling
While the sweet potatoes bake, combine the shredded chicken, diced avocado, finely chopped red onion, fresh cilantro, and minced jalapeño (if using) in a large bowl. Stir in plain Greek yogurt and the juice of one lime to add creaminess and a bright, zesty punch. Finally, season the mixture with ground cumin, smoked paprika, salt, and black pepper. Gently toss everything together, taking care not to mash the avocado too much—this keeps the filling chunky and fresh.
Step 3: Assemble the Stuffed Sweet Potatoes
Once the roasted sweet potatoes are cool enough to handle, slice each one lengthwise but don’t cut all the way through. Use a fork to gently fluff the insides, creating a little nest for the filling. Spoon generous portions of the chicken avocado mixture into each sweet potato, letting the vibrant filling cascade over the edges. This is where the magic of the Chicken Avocado Stuffed Sweet Potatoes Recipe truly comes alive.
Step 4: Add the Finishing Touches
For an extra layer of flavor and satisfying bite, sprinkle crumbled feta cheese over the top. Scatter a few fresh cilantro leaves and serve with lime wedges on the side, adding a lively splash of citrus just before eating. These finishing touches elevate the dish visually and deliciously, inviting you to dig right in.
How to Serve Chicken Avocado Stuffed Sweet Potatoes Recipe
Garnishes
Simple garnishes can make your Chicken Avocado Stuffed Sweet Potatoes Recipe look like it came out of a gourmet kitchen. Fresh cilantro leaves add a pop of color and herbal brightness, while crumbled feta cheese lends a salty, creamy bite. A squeeze of fresh lime juice right before serving enhances the overall freshness and ties all the flavors beautifully.
Side Dishes
This recipe shines as a standalone meal, thanks to its balance of protein, vegetables, and carbs. However, if you’re looking to round it out, light and crisp side salads with citrus vinaigrette or grilled vegetables work wonderfully. A simple green salad with tomatoes and cucumber would be a refreshing contrast without overwhelming the main dish.
Creative Ways to Present
For a fun twist, try serving these stuffed sweet potatoes halved with a drizzle of a smoky chipotle sauce or a dollop of salsa verde. You can also turn them into a lunch bowl by mixing the chicken avocado filling with cooked quinoa or rice and topping lightly scooped sweet potato chunks for a deconstructed presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the stuffed sweet potatoes in an airtight container in the refrigerator for up to three days. Keep the chicken avocado mixture separate from the sweet potatoes if possible to maintain the freshest texture, especially to avoid the avocado from browning.
Freezing
While the sweet potatoes freeze well, the chicken avocado filling contains fresh avocado and yogurt, which don’t freeze with the best texture. For freezing, separate the roasted sweet potatoes alone and flash freeze them. When ready to eat, thaw and reheat before adding freshly made filling.
Reheating
To reheat leftover stuffed potatoes, warm them in a preheated oven at 350°F (175°C) for about 15 minutes until heated through. Avoid microwaving to keep the skin crispy and avoid sogginess. Add the fresh chicken avocado filling just before serving for the best flavor and texture.
FAQs
Can I use rotisserie chicken for this Chicken Avocado Stuffed Sweet Potatoes Recipe?
Absolutely! Using rotisserie chicken makes this recipe even easier and adds delicious, well-seasoned meat. Just shred it and you’re good to go.
Is it possible to make this recipe dairy-free?
Yes, simply omit the feta cheese and replace the Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream to keep the creamy texture without dairy.
What can I substitute if I don’t like jalapeños?
If you’re not a fan of spicy heat, you can skip the jalapeño altogether or swap it for a mild sweet bell pepper to add crunch without spice.
How ripe should the avocado be for the filling?
Look for an avocado that is ripe but still firm to the touch; too soft or overripe will create a mushy texture, while underripe will lack creaminess and taste.
Can I prep this recipe for meal prep lunches?
Yes, it’s ideal for meal prep. Just keep the avocado mixture separate until ready to eat to preserve its freshness and color, then assemble right before serving.
Final Thoughts
This Chicken Avocado Stuffed Sweet Potatoes Recipe is one of those dishes that feels like a warm embrace from a friend—fulfilling, bright, and utterly delicious. Whether you’re looking for an easy weeknight dinner or a creative meal prep idea, this recipe never disappoints. Give it a try, and I promise it will earn a special spot in your go-to recipe collection.
Print
Chicken Avocado Stuffed Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delicious and nutritious Chicken Avocado Stuffed Sweet Potatoes combine tender baked sweet potatoes with a creamy, zesty chicken and avocado filling, topped with fresh herbs and feta cheese for a perfect balanced meal.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
Chicken Filling
- 2 cups cooked chicken breast, shredded (about 2 large breasts)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- 2 tablespoons plain Greek yogurt
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Toppings
- 1/4 cup crumbled feta cheese (optional)
- Lime wedges (optional)
- Extra cilantro leaves (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Scrub the sweet potatoes clean and pierce each several times with a fork. Place them on a baking sheet and bake for 40–50 minutes, or until they are fork-tender when pierced.
- Prepare Filling: In a large bowl, combine the shredded cooked chicken, diced avocado, finely chopped red onion, chopped fresh cilantro, minced jalapeño (if using), plain Greek yogurt, lime juice, ground cumin, smoked paprika, salt, and black pepper. Gently toss all ingredients together, being careful not to mash the avocado too much to maintain texture.
- Cool Sweet Potatoes: Remove the baked sweet potatoes from the oven and allow them to cool slightly until they can be handled safely.
- Slice and Fluff: Cut each sweet potato lengthwise, making a slit without cutting all the way through. Using a fork, gently fluff the inside flesh to create a bed for the filling.
- Stuff Potatoes: Spoon the prepared chicken and avocado mixture into the fluffed sweet potatoes, filling generously.
- Add Toppings and Serve: Top each stuffed sweet potato with crumbled feta cheese and extra cilantro leaves as desired. Serve with lime wedges for an added citrusy kick.
Notes
- For a spicier dish, include the jalapeño seeds or add more jalapeño.
- To make this recipe dairy-free, omit the Greek yogurt and feta cheese or use non-dairy alternatives.
- Leftover filling can be used as a chicken salad or taco filling.
- Sweet potatoes can be baked in advance and reheated before stuffing.
- This dish can be customized by substituting chicken with turkey or plant-based protein for variations.
