Everyone will love these easy and healthy stuffed sweet potatoes! They are saucy, cheesy, and made with rotisserie chicken. The perfect cozy lunch, dinner, and meal prep.
healthy stuffed sweet potatoes with fresh basil on top
The ultimate stuffed sweet potato recipe
This is my favorite recipe on my blog! These cheesy stuffed sweet potato boats are super flavorful, saucy, and high in protein. The filling tastes like a classic chicken parm, but no frying, oil, or breading is needed. It’s absolutely impossible to tell they are healthy – they are that delicious!
Stuffed sweet potatoes are the best cozy dinner. They are easy to make and keep well for meal prep. For this recipe, you only need a handful of simple ingredients , tomato sauce, shredded mozzarella, garlic, and onion. Plus, you can use sweet potatoes, yams, or russet potatoes.
My family and readers are obsessed with this recipe. It was one of the first recipes I posted on my blog. The pictures were old, so I decided to reshoot them for you to show you how delicious this recipe is!
you also have to check out these delicious chicken parm spaghetti squash boats and these stuffed chicken parmesan burgers.
Why you’ll love this recipe:
Chicken stuffed sweet potatoes are healthy and high in protein.
The best classic cheesy chicken parmesan filling.
They are gluten-free.
Make them ahead of time for meal prep.
Use any type of sweet potato, yam, or substitute them for russet potatoes.
Easily make them vegetarian by substituting the chicken with chickpeas.
A cozy meal for the Fall and Winter.
Kids and picky eaters will love them.
Try these cheesy and saucy
For the sweet potatoes
- 2 Sweet Potatoes
- 2 tsp extra virgin olive oil
For the veggies:
- 3 tsp extra virgin olive oil
- ½ cup red onions finely chopped
- ½ cup green bell pepper finely chopped
- 2 cups brown button mushrooms cubed
- 1 tsp garlic crushed
- 1 tsp ginger crushed
- ½ piece jalapeno finely chopped
- 1 Tbsp flax meal
- ¼ tsp apple cider vinegar
- ½ tsp ground pepper
- ½ tsp salt or to taste
- ½ tsp capers optional
- 1 tsp basil dried
- 1 tsp oregano dried
- 1 cup cheddar cheese shredded
- 1 cup mozzarella shredded
To Bake Sweet Potato:
Preheat oven to 400°F
Wash 2 sweet potatoes thoroughly. Use a vegetable brush to clean it and then dry it completely
Poke holes in the potato using a fork. I poke the potato in about 5 different locations
Lightly oil both sweet potatoes and wrap them in aluminum foil
Bake for 40 minutes. Remove from the oven and allow them to cool while still wrapped. Cut into cubes and set aside. Also, set the oven to 425°F
While the potatoes are in the oven, make the vegetables.
To make the vegetables:
In a cast iron pan, heat 2 tsp of extra virgin olive oil on medium heat
Add ½ cup of finely chopped red onions.
When they have caramelized, add ½ cup of green bell pepper, finely chopped
When the bell peppers have softened (about 4 minutes), add 2 cups of cubed brown button mushrooms
Cook until the mushrooms are almost crispy (about 7-10 minutes)
Add 1 tsp crushed garlic, 1 tsp of crushed ginger, 1 Tbsp of flax meal and ½ of a jalapeno (finely chopped). Mix well
Add the cubed sweet potatoes
Add ½ tsp salt (or to taste), 1 tsp of olive oil, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp ground pepper, ¼ tsp apple cider vinegar and ½ tsp of capers (optional). Mix well
Top with 2 cups of cheese. I used 1 cup shredded cheddar and 1 cup shredded mozzarella
Bake for 10 minutes or until the cheese has fully melted
Serve the sweet potato hash immediately