These are everything! Chicken Fajita Sweet Potatoes are a fun twist on a twice baked sweet potato. Once you have your sweet potatoes baked, scoop out the flesh, and mix it up with fajita veggies and chicken. Stuff it back in and top with cheese! We love these served with avocado and cilantro. The leftovers are quite possibly even better!
Adore sweet potatoes? Find new ways to enjoy them like these Sweet Potato Pizzas, or this easy Air Fryer Sweet Potato Fries method.
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.
They are the perfect melding of flavors. Creamy sweet potato, mixed with savory chicken, vegetables, and spices.
My Tex-Mex loving soul is completely fulfilled with this healthy dinner.
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!
What You’ll Need
- Baked Sweet Potatoes
- Olive Oil
- Chicken breasts or boneless chicken thighs
- Bell Peppers (I use green, red and yellow for a variety of colors!)
- Lime Juice
- Sea Salt
- Chili Powder
- Cheddar Cheese
- Optional Toppings: cilantro, avocado, jalapenos, sour cream, guacamole — whatever you love on your fajitas!
How to Make Fajita Stuffed Sweet Potatoes
Step 1: Bake sweet potatoes. Once they are baked, scoop out 75% of the flesh and place in a large mixing bowl, leaving a thin lining of sweet potato flesh inside the skin.
Step 2: Add thinly sliced chicken, peppers, and onions to a baking sheet. Drizzle with olive oil, and season with salt, pepper, cumin, and chili powder. Toss to evenly coat veggies and chicken. Bake chicken and veggies until the chicken is cooked throughout and the veggies are soft, about 20 minutes.
Step 3: Add the cooked chicken and veggies into the bowl with the scooped sweet potato flesh.
Step 4: Add the lime juice, and mix the sweet potato flesh together well with the fajita veggies and chicken.
Step 5: Stuff the sweet potato skins with the mixture, heaping each sweet potato skin with fajita filling. Top each sweet potato with cheese if desired (or omit for a Whole30/paleo recipe!). Bake for about 20 minutes, until potatoes are hot and the cheese is melted.
Step 6: Garnish sweet potatoes with avocado and cilantro, or any toppings you’d add to fajitas!
FAQ & Variations
How to Store Leftover Chicken Fajita Sweet Potatoes
Once they have cooled, store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.
These are delicious cold the next day! The flavors intensify as they sit longer.
If you’d like to reheat them, place them in a 400º F preheated oven for 20 minutes, or microwave for a couple minutes!
Make these Paleo/ Whole30
We’ve made these without the cheese and they are still awesome!
Once they are done, load them up with guacamole, salsa and cilantro! Still tons of delicious fajita flavor, in a dairy free way!
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.
Other Mexican Dinner Recipes:
- One Pot Mexican Quinoa, by Sunkissed Kitchen
- Vegetarian Enchilada Casserole, by Sunkissed Kitchen
- Mexican Caesar Salad, by Sunkissed Kitchen
- Steak and Shrimp Fajitas, by Sunkissed Kitchen
I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration.
Chicken Fajita Twice Baked Sweet Potatoes
- 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, *omit for Whole30 version
- 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. Place on a baking pan along with onions and bell peppers.
- Remove potatoes from oven, and allow to cool enough to handle.
- Bake chicken and vegetables at 425º F for 15-20 minutes, until chicken is cooked through and vegetables are softened.
- 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.
- Chopped cilantro (yesss!).
- Sliced avocado — or go all the way with guacamole.
- Salsa — your favorite one!
- Sour cream or a cashew crema.
Leave a Reply