Stuffed Sweet Potatoes

Our Stuffed Sweet Potatoes with Pesto and Chicken bring together the heartiness of roasted sweet potatoes, the aroma and flavor of basil pesto, and protein-rich tender chicken. With each bite, you’ll savor the contrast between the sweet, earthy notes of the potatoes and the zesty, herby profile of the pesto. The chicken adds a satisfying depth, making this dish a wholesome and satisfying meal.

If you’re a fan of stuffed dinners, you can also try my taco stuffed shells, a Tex-Mex style pasta dish that has all the flavors of Taco Tuesday in a filling, family-friendly pasta dish. For something a bit fancier (but every bit as easy), try my stuffed pork loin. Tender, juicy pork stuffed with spinach, mushrooms, and bacon, grilled to perfection.

What’s a stuffed sweet potato?

There are plenty of ways to stuff a sweet potato! But my favorite way is to fill a baked sweet potato with tender shredded chicken and a healthy portion of flavorful pesto. It’s a complete and filling lunch or light dinner and takes almost no effort at all.

This is a fairly effortless recipe, especially since you can use a store-bought rotisserie chicken and a pre-made container of pesto. And of course, you can mix up the stuffing and add more of your favorite flavors. You really can’t go wrong.

Why You Need These Chicken Stuffed Sweet Potatoes In Your Life

Extremely Easy: This recipe might be one of the simplest on my whole blog. It requires almost no cooking at all, but yields an entirely delicious tray of stuffed potatoes that can feed the whole family on a busy night when you need a simple dinner or for an easy-going Sunday lunch.

So Many Shortcuts: You can buy the stuffing ingredients pre-made so you only have to bake the sweet potatoes. No other cooking involved.

Bursting with Fresh Flavor: Basil pesto tastes so fresh when combined with hot rotisserie chicken, and is a perfect complement to the sweet flavor of the potatoes.

Where can I buy a rotisserie chicken?

Rotisserie chickens are a popular supermarket item these days, so it’s likely you can find one in your local deli or ready-foods section of your local grocery store. Costco is known for having large rotisserie chickens available near the butcher / meat counter at a reasonable cost. They’re usually sold in a plastic tray with a clear, domed lid, or in a heat-proof plastic bag.

Most rotisserie chickens are good for your grocery budget since they usually cost no more than $10 for an entire chicken that’s already been seasoned and cooked. They’re also typically noticeably flavorful and juicy.

Of course, you can make your own shredded chicken if you’d like. You can also use leftover chicken you have in your fridge or freezer.

What is pesto?

Pesto is a vibrant green, flavorful sauce or spread that’s typically made from basil leaves, pine nuts, Parmesan cheese, and olive oil. You can also find pine-nut-free versions of the sauce if tree nuts are a problematic allergen for you. The ingredients in the pesto are blended together into a thick sauce that can sometimes look more like a paste. It can be used for dipping, as a sandwich spread, as a pasta sauce or topping, or as a delicious additive in meat and vegetable dishes.

Ingredients

• Sweet potatoes – While I’m a huge fan of the sweet flavor of these potatoes blended with the savory pesto chicken, you can use any type of potato you’d like for this recipe. I chose medium sweet potatoes that are nice and round, but you can choose any size you’d like. 2 Large stuffed sweet potatoes might make a filling dinner for two!
• Olive oil – Avocado oil or melted butter can be used instead.
• Kosher salt – Kosher salt is wonderful for helping to bring out the natural flavors of your food without adding too much of a salty taste. If you don’t have Kosher salt, try sea salt or Himalayan salt instead.
• Rotisserie chicken – I used a precooked rotisserie chicken, but any chicken you have on hand will work. You can also try this recipe with shredded turkey or pork.
• Pesto – I used a classic basil pesto for this recipe, but any variety of pesto will do as long as you like the flavor. Try sun-dried tomato pesto, cilantro pesto, basil pesto (without the pine nuts), or even spinach pesto!

How to Make Stuffed Baked Sweet Potatoes

STEP ONE: Bake the sweet potatoes. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place potatoes onto the baking sheet and brush with olive oil. Then, season with salt. Polk holes into the potatoes with a fork. Bake for 60-70 minutes or until fork tender.

STEP TWO: Prep the chicken mixture. In a mixing bowl combine the chicken and the pesto.

STEP THREE: Assemble the stuffed potatoes. Once the potatoes are done cooking, allow then to cool for a few minutes. Cut each one lengthwise and divide the chicken mixture amongst the potatoes, stuffing the mixture down into the potato.

STEP FOUR: Serve. Serve as-is or bake the stuffed sweet potatoes in the oven for 5 minutes to heat the chicken mixture.

Tips and Recipe Notes

• For extra crispy potato skin, brush the sweet potatoes generously with olive oil or butter before baking.
• Poking holes in the potatoes before baking helps ensure even cooking and also stops your sweet potatoes from exploding in your oven. Don’t skip this step!

Recipe Variations

You can easily change up this recipe to use whatever you have in your cupboard or fridge. Here are some ideas:

• Top the stuffed potatoes with panko bread crumbs and your favorite cheese. Bake until melted and hot.
• Replace the pesto with any of your favorite pasta sauces to make interesting flavor combinations.
• Use leftover Thanksgiving turkey, gravy, and stuffing to make a holiday-flavored stuffed sweet potato.
• Add a few shakes of hot sauce to your chicken mixture for a spicy version.
• For a vegetarian-friendly version, use sauteed vegetable mixes for the filling. Try your favorite frozen stir-fry vegetable package or use up the bell peppers, zucchini, and mushrooms in your fridge.
• Mix cheese (I think cheddar, mozzarella, and Colby all sounds amazing) into your chicken mixture for a creamier texture.
• Season your chicken with taco seasoning. Skip the pesto and add your favorite Tex-Mex toppings (cheese, salsa, tomato, beans, etc) for a yummy Mexican-inspired stuffed sweet potato.

How to Store Leftovers

In the fridge – Place any leftover stuffed sweet potatoes in an airtight container or wrap them tightly in foil. Store them in the refrigerator for up to three days to enjoy later.

In the freezer – For longer storage, wrap each individual stuffed sweet potato tightly in foil or plastic wrap. Then, place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to three months.

How to reheat – If you’re short on time, the microwave works wonders. Place the stuffed sweet potatoes on a microwave-safe dish and heat them on high for 2-3 minutes, checking every 45 seconds or so.

For that fresh-out-of-the-oven taste, reheat the stuffed sweet potatoes in a preheated oven at 350°F for about 10-15 minutes. This helps maintain the crispy exterior and warm, gooey filling for a leftover meal that tastes more like the first time you made it.

Is this recipe gluten-free? Dairy-free?

Yes, this recipe is naturally gluten-free and dairy-free, so it’s an excellent choice for those with dietary restrictions. However, you should always check your own product labels to be sure.

Serving Suggestions

Need to make this an even more filling meal? Pair these stuffed sweet potatoes with a vibrant salad loaded with fresh greens and a zesty vinaigrette for a complete, balanced meal. Or keep it simple with a side of air-fried green beans or roasted veggies.

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