Baked Chicken-Stuffed Sweet Potatoes with mozzarella and spring onions, a healthy Fall appetizer that can be enjoyed all year round. Super simple to make, these stuffed sweet potatoes can also be served as a meal on their own. Top them with a dollop of sour cream or Greek yogurt, and you get one delicious dish.
Sweet potatoes are so versatile, and can be used in so many dishes, desserts included. Together with pumpkins and squashes, they are Fall’s favourite veggies. But, unlike pumpkins, they are around all year round, which means we can fully enjoy them no matter the season.
Boiled, they taste amazing. But bake them, and you get the most delicious thing you can ever eat. I even dare say I prefer them over any pumpkin or squash. Their natural sweetness is enhanced when baked, and the slight caramelisation around the edges is pure heaven.
Now, nothing stops us from having baked sweet potatoes on their own. But stuff them with cooked chicken, throw in some good old cheese, a bit of spring onions for extra taste, and you’ve got the best appetizer ever.
Yes, regular baked potatoes are super nice, but the sweet potato ones are just delish. Other favourite stuffed veggies are stuffed butternut squash, stuffed eggplant and stuffed mushrooms.
HOW TO MAKE STUFFED SWEET POTATOES
Now, when it comes to the chicken filling, we have endless options here. If you happen to have leftover chicken, or rotisserie chicken, perfect, no need to do anything else, just shred it and it’s ready to be used once the sweet potatoes are cooked.
If not, we can either bake the chicken at the same time we bake the sweet potatoes – that saves time and effort, which is why I went for this option. My baking tray was large enough to fit 4 sweet potatoes and a smaller dish with the chicken breasts in. Otherwise, you can just cook the chicken in a pan, boil it, whatever works for you.
- use a fork to pierce the potatoes in a few places, then add them to a baking tray
- in a bowl, add the chicken breasts, oil, salt, pepper, garlic powder and paprika, rub everything in, then transfer to an oven-proof dish to bake it at the same time the potatoes are baked
- depending on the size of the chicken breasts used, they will be ready earlier than the sweet potatoes, so check them after 30 minutes or so
- leave the potatoes to bake until the flesh is tender, then cut in half horizontally, but no all the way through
- shred the chicken, add the grated cheese and chopped spring onions, and stuff the sweet potatoes
- return to the oven for 5-10 minutes until the cheese has melted
- serve with sour cream or Greek yogurt
OTHER VARIATIONS OF CHICKEN FILLING
I am a simple girl and I like simple food. So baking the chicken with garlic and paprika was just perfect for me. But, if you like the chicken filling with a bit of a kick, we have options here:
- add a few tablespoons of store-bought bbq sauce or buffalo sauce to the chicken breasts, and bake them. Once the chicken is cooked, shred it, and add extra sauce if necessary, then follow the same instructions as above
- for an Asian touch, you can add any Chinese sauce to the chicken, or make it yourself by mixing soy sauce, sesame oil and rice vinegar
Now, these are just a few suggestions, you can add any other sauce of your choice. Chicken goes well with pretty much any sauce really, so that’s not really a problem.
OTHER SWEET POTATO APPETIZERS
Sweet Potato and Beef Empanadas with Puff Pastry
Turkey and Sweet Potato Sausage Rolls
Harissa Roasted Vegetable and Hummus Wrap
If you’ve tried my CHEESY CHICKEN-STUFFED SWEET POTATOES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Baked Chicken-Stuffed Sweet Potatoes with mozzarella and spring onions, a healthy Fall appetizer that can be enjoyed all year round. Super simple to make, these stuffed sweet potatoes can also be served as a meal on their own. Top them with a dollop of sour cream or Greek yogurt, and you get one delicious dish.
- 4 medium sweet potatoes
- 2 small chicken breasts (or a large one)
- 1/2 cup shredded mozzarella
- 1 spring onion
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp vegetable oil
- sour cream or Greek yogurt to serve
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Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
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Pierce the sweet potatoes and place them on a large baking tray.
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In a bowl, add the chicken breasts, oil, garlic, paprika, salt and pepper, and mix well to coat.
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Place the chicken breasts onto an oven-proof dish and transfer to the baking tray to bake at the same time as the sweet potatoes.
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After 25-30 minutes check if the chicken is done, depending on the size of the sweet potatoes, they may take longer to cook.
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If the chicken is ready, remove from the oven and shred using 2 forks.
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Chop the spring onions, add the mozzarella and mix everything with the shredded chicken.
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When the sweet potatoes are tender, cut them in half horizontally, but not all the way through, and stuff with the chicken mixture.
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Return to the oven for 5-10 minutes so the cheese can melt.
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Serve with a dollop of sour cream or Greek yogurt, or just on their own.
Check the post for more variations for the chicken filling.
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