Cheesy Chicken and Veggie Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 cup frozen corn kernels, thawed
• 1 cup finely chopped broccoli florets
• 1/2 cup diced red bell pepper
• 1 cup shredded mild cheddar cheese
• 1/3 cup plain Greek yogurt or sour cream
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 green onions, thinly sliced
• Optional: 1/4 cup cooked black beans (for extra protein and fiber)

Instructions

1. Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly and prick them a few times with a fork. Place on a baking sheet and bake for 35-40 minutes until tender when pierced with a fork.
2. While sweet potatoes bake, heat olive oil in a skillet over medium heat. Add diced red bell pepper and chopped broccoli; sauté for 5-7 minutes until tender but still vibrant. Season with a pinch of salt, pepper, and garlic powder.
3. In a large bowl, combine the cooked shredded chicken, sautéed vegetables, thawed corn, Greek yogurt or sour cream, smoked paprika, and half of the shredded cheese. Mix well and season with additional salt and pepper if needed. If using, fold in the cooked black beans.
4. Remove the sweet potatoes from the oven and let them cool slightly. Slice each potato lengthwise down the center, but not all the way through. Gently open to create a pocket.
5. Using a fork, mash the inside flesh of each sweet potato slightly to make room for the filling. Spoon the chicken and veggie mixture generously into each potato.
6. Top each stuffed potato with the remaining cheese, then place back on the baking sheet and return to the oven for 5-7 minutes, or until the cheese melts and is bubbly.
7. Remove from the oven, garnish with sliced green onions, and serve warm.

Chef tips

• You can bake sweet potatoes ahead of time and reheat just before stuffing for a quicker dinner.
• Substitute shredded rotisserie chicken with cooked turkey or precooked plant-based chicken for a vegetarian option (use vegan cheese and yogurt).
• If you don’t have broccoli, substitute with chopped spinach or zucchini for similar texture and nutrients.
• To reduce prep time, use frozen mixed vegetables, but avoid veggies with high moisture to prevent sogginess inside the potato.