Twice Baked Sweet Potatoes with a Spicy Twist!
I adore sweet potatoes. Baked, french fried, mashed, you name it, I am in!
If you’re like me, then you HAVE to try this recipe. I started making these over the summer, and since then they have been on the reg in our meal rotation.
These are the perfect meal when:
- You want something cozy and comforting — twice baked means twice as nice!
- The whole family needs a healthy and filling meal.
- You don’t want to dirty a bunch of dishes — you can make these on 1 baking tray!
- Meal prep — because who wouldn’t want to open up a container and find one of these at lunch?!
If you’re vegetarian — no worries. Swap the chicken for black beans, and add the spices to the veggies.
Vegan? Still NO PROBLEM! Use the black bean swap, and then either use a vegan cheese or just omit the cheese and add extra guac on top!
How to Make Fajita Stuffed Sweet Potatoes
The only part of this recipe that is time consuming is actually baking the sweet potatoes the first time. You’ll want to bake them long and slow so they get creamy, smooth, and extra sweet inside.
Once they are baked, cut them down the center, and scoop out about 75% of the potato inside.
Add the scooped out potato to a bowl, and stir (or mash!) until very creamy. If you’re having trouble getting it smooth, you can add it to a food processor and even slightly under baked potato will smooth out for you!
Then, mix in the roasted chicken, peppers and onions (or black beans!), and then CHEESE! Because cheese makes everything better.
Add the sweet potato/fajita mixture back into the sweet potato skins — load them up high, and then top them with more cheese yet!
These just need to go back in the oven for another 12 minutes or so, to reheat them and melt the cheese to gooey perfection.
Once you’re done, top these babies with:
- Chopped cilantro (yesss!).
- Sliced avocado — or go all the way with guacamole.
- Salsa — your favorite one!
- Sour cream or a cashew crema.
You’re Going to Need to Double this Recipe!
I’ve tried several times to meal prep this recipe, but somehow, they keep disappearing before lunch time rolls around. Hungry hands — but I am just grateful this healthy meal is popular in our house.
Use this recipe as a base, and customize based on your favorite additions! Lots of veggies would be great in these — you could go classic broccoli cheddar, or add zucchini and corn. Let me know if you try any variations, and be sure to share on Instagram and tag me @SunkissedKitch
Chicken Fajita Twice Baked Sweet Potatoes
Creamy baked sweet potatoes get a dinner upgrade by mixing in roasted veggies, chicken, and cheese, and then topping them with avocado. A healthy dinner that will disappear fast!
- 4 sweet potatoes large
- 1 pound chicken cut into strips
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon Mexican oregano
- 1 bell pepper cut into strips
- 1 onion cut into strips
- 2 tablespoons lime juice
- 1/2 cup cheddar cheese shredded, plus more for topping
- cilantro and avocado optional, for topping
Bake sweet potatoes on 425 degrees F for 1 hour - 1 hour 30 minutes, depending on size.
While potatoes are baking, season chicken with olive oil, sea salt and spices.
Remove potatoes from oven, and allow to cool enough to handle.
Add onions and peppers, along with the chicken, to the broiler tray, and bake on 425 degrees F for 15 minutes.
- Slice sweet potatoes down the center, and then remove half of the flesh from the insides. Add the sweet potato to a bowl.
Add roasted chicken and veggies, along with lime juice and cheese, to the sweet potato puree, and mix well to combine.
Divide the filling back into the 4 sweet potatoes. Top potatoes with additional cheese, if desired.
Return sweet potatoes to the oven for another 15 minutes, until cheese starts to brown.
Top sweet potatoes with avocado, cilantro, or salsa to serve.
Healthy Pumpkin Chocolate Chip Muffins
Gluten free pumpkin muffins, stuffed with lots of dark chocolate chips! This healthy pumpkin muffin recipe is a great base for any addition - if you're not feeling chocolate chips, try walnuts, raisins, or cranberries. Perfectly soft and extra moist, lightly sweet, and plenty of fall spice!
- 1/2 cup pumpkin puree
- 1/4 cup date syrup sub honey or maple syrup
- 2 tablespoon coconut oil
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup oat flour gluten free, if necessary
- 1/2 cup almond flour
- 1/3 cup dark chocolate chips
In a mixing bowl, add pumpkin, date syrup (or other liquid sweetener), egg, and coconut oil. Mix well.
Add in the spices, baking powder, soda, and sea salt. Mix well.
Add oat flour and almond flour, and mix until just combined. Fold in chocolate chips, reserving a few to top muffins.
Line a 6 cavity muffin tin with cupcake papers, and then divide the batter equally. Top with a few chocolate chips, if desired.
Bake in the Sharp Superheated Steam Countertop Oven at 375 degrees F for 16 minutes. If using a conventional oven, remember to preheat it to 375 degrees, and bake the muffins for 22-24 minutes.
Other Mexican Dinner Recipes:
- One Pot Mexican Quinoa and Rice, by Sunkissed Kitchen
- Vegetarian Enchilada Casserole, by Sunkissed Kitchen
- Mexican Caesar Salad, by Sunkissed Kitchen
This Twice Baked Sweet Potato post may contain affiliate links, meaning if you make a purchase, I will receive part of the sale as a commission. This helps me continue to bring you lots of fresh and inspired recipes!