Stuffed Sweet Potatoes Recipe
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.
Servings: 4
Calories: 478kcal
Equipment
Ingredients
- 4 medium sweet potatoes
- olive oil
- kosher salt
- 1 1/2 cups shredded or diced rotisserie chicken
- 1/2 cup pesto
Instructions
- 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.
- Prep the chicken mixture. In a mixing bowl combine the chicken and the pesto.
- Assemble the stuffed potatoes. Once the potatoes are done cooking allow then to cool for a few minutes. Cut each one lenghtwise and divide the chicken mixture amongst the potatoes, stuffing each potato.
- Serve. Serve as is or bake them in the oven for 5 minutes to heat the chicken mixture.
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!
Nutrition
Calories: 478kcal | Carbohydrates: 48g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Cholesterol: 88mg | Sodium: 722mg | Potassium: 762mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32688IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg