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A chicken fajita stuffed sweet potato shown on a plate.
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5 from 1 vote

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!
Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 468kcal


  • 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.



Calories: 468kcal | Carbohydrates: 31g | Protein: 27g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 827mg | Potassium: 778mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19750IU | Vitamin C: 47.2mg | Calcium: 168mg | Iron: 2.5mg