stuffed sweet potato

These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!

Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes

((about 6 oz each) sweet potatoes, skin on)

chicken breasts

salt

garlic power

enchilada sauce (I recommend my homemade)

scallions (for serving)

sour cream or Greek yogurt

cheddar cheese

scallions and/or cilantro (for garnish)

Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.

Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.

Place the potatoes on the other end, stacking 2 on top of 2.

Cover and cook on low for 6 to 8 hours, or until potatoes are tender.

When done, remove the potatoes and chicken.

Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.

Split open the sweet potatoes, then top with 2/3 cup of the enchilada chicken.

Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.

Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.

These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!


https://www.skinnytaste.com/slow-cooker-chicken-enchilada-sweet-potatoes/

Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes

These Black Bean Stuffed Sweet Potatoes come together with just a few simple ingredients and make for a filling and delicious Vegan dinner!!

Black Bean Stuffed Sweet Potatoes

medium- large sweet potatoes

lime juice

ground black pepper

garlic powder

onion powder

cumin

chili powder

sea salt

cilantro,

Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.

Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.

When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.

Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.

Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.

Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.

This came out great on my first attempt, but.... I completely forgot to get an avocado and cilantro!  So I had to get creative. I used chopped fresh basil and rosemary (grown in pots on our deck) instead of cilantro. Before sprinkling that, I put chopped tomatoes on top of the yogurt mixture. Tasted fantastic!! It looked really colorful and appealing too!


 Thanks for a really easy and delicious recipe!

Sooo good. And easy, if not necessarily fast due to the bake time on the sweet potatoes. I did make one small adjustment, only because I had some avocados that were a little overly ripe for serving sliced so instead of the cream sauce I made an avocado crema: 1 avocado, juice of one lime, 1 Tbsp mayo, salt and pepper to taste, mashed or whirred in a food processor or blender. 

Amazing! I made it much faster by putting the sweet potatoes in my instant pot instead of the oven! My oven is broken haha!

I prepared this for dinner. Replaced black beans with red kidney beans since I didn’t have black beans.  Everyone at home loved it .. thank you for the recipe.

I love this recipe! It's so easy and super flavorful. Everyone I make it for loves it, even my vegetarian sister! It's a regular in my dinner planning rotation.

Thanks for this incredible recipe. So simple, but oh So Yummy!!! Things that we’ll keep making this one! 

Have a happy day!

My 2 and a half year old daughter loves this! Thank you

I made these last night and they were fantastic! Thank you for the great recipe

Parent  should have this recipe,it is healthy and I believe kids will love it.

Amazing! I’m eating this right now and it’s incredible! Healthy, easy, delicious, vegan... so perfect. This is a keeper!

Note: I added a pinch of smoked paprika to the black beans and I think it compliments the recipe well.

Yum yum yum!!
That first mouthful was incredible. Will definitely be cooking this again.

hI BRITA, Literally just found this recepe online and ran to the market to grab the ingredients. Hope it comes out good

Thank you, Mel! I’ve been cooking for my family for 17 years but bread has always terrified me. I tried your French bread recipe a few times and had pretty good success. Tonight was my first try at this recipe and it came out PERFECT! I added about a cup and a half of whole wheat flour but it still came out so fluffy and delicious. I think I finally figured out the right amount of flour/stickiness. Thank you for all your tips and pictures and videos. So helpful! And today I feel like a home made bread rockstar!

Great and easy recipe! Added quinoa and diced red pepper to the black beans. Will definitely make again.

I just made this and it is amazing. I'm not usually a fan of sweet potato but I was intrigued with the addition of black beans. We didn't have onion in the house so I added 1/4 cup fried shallots. This is so easy, delicious, and filling. Thank you for the recipe!

Delicious! I love meals that aren't high maintenance to make. The majority of the time this recipe took was inactive, just letting the potatoes bake. I love avocado with black beans, and black beans with sweet potato, bit never would've thought to top a sweet potato with avocado. The combination of ingredients really works well together here. I'll definitely make this again!

Tasty and hearty! The avocado I had wasn’t ripe yet so I subbed with some diced tomatoes. Also added some diced poblano pepper with the onions to give it just a small  kick. There was plenty of cashew cream sauce so I’m having fun discovering what else it’s good on. It’s pretty versatile! Thanks for this recipe!

Such a great recipe! I've made it several times and it always comes out delicious. A go-to recipe that's quick and easy! I've used habanero chile powder instead of traditional chile powder, it's a lot spicier but I highly recommend if you like spice! I also tend to make a double portion of the beans because my sweet potatoes are generally larger and because they're SO good to have as leftovers! We throw them into a breakfast burrito or a lunch salad the next day.

It was delicious. I added mushrooms and used greek yogurt for the crema. Very filling.

This was so delicious!  The combo of sweet potatoes and black beans kind of scared me to be honest, but I tried it anyway since I am new to the vegan world and need to try new things.  OMG!  Was I glad I tried it out  seriously divine!  Meat lover or not, this was a fully satisfying meal!  Even my kids enjoyed it (and they hate sweet potatoes!)

Delicious, simple, quick, easy to make, I also used in tortillas, and delitica squash (what ever is available).

https://content.jwplatform.com/videos/&rdquo;IpioKObW&rdquo;.mp4

”Black

Baked Sweet Potatoes are loaded up with healthy veggies and infused with Oaxacan flavors, served over optional Mole Sauce. Vegan, healthy, flavorful and perfect for Sunday meal prep. Gluten-free.

Oaxacan-Style Baked Sweet Potatoes

potatoes,

olive oil,

onion,

bell pepper, diced small

zucchini,

garlic cloves, rough chopped

salt, more to taste

corn (or sub black beans)

—-

coriander

chipotle powder

-1 cup Mexican cheese cheese

Mole Sauce (optional, see below)

cilantro

pumpkin seeds (optional)

tomato sauce tomatoes

garlic

½ an onion- rough diced

water or broth

soy sauce or GF liquid aminos

chipotle chilies

tsp chili powder

tsp cumin

½ tsp salt and Pepper, more to taste

——–

sesame tahini paste or peanut butter

chocolate

Bake the Sweet Potatoes

Wash, dry, and poke holes into the sweet potatoes using a fork. Place on a parchment-lined sheet pan and bake on the middle rack until tender in the center when you pierce with a fork. Depending on size this may take anywhere from 60-90 minutes. Check at 50. You could do this ahead and refrigerate. (See notes for extra-large.)

Make the filling

 In a large skillet over medium-high heat, saute the onion in 1-2 tablespoons olive oil for 2-3 minutes. Lower heat to medium and add the bell pepper, zucchini, and garlic, and salt and saute until everything is tender- about 7-8 minutes. Add the corn, cook 2-3 minutes, and set aside.

(Optional) Quick Mole Sauce: 

Place all the ingredients (EXCEPT the CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a medium pot, bring it to a simmer over medium-low heat, cover (it will splatter), and cook 7-8 minutes over medium-low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple syrup if necessary (some chocolate is sweeter than others), or add more chipotle for heat.  Turn heat off and set aside.

Complete Filling

When the sweet potatoes are tender and cool enough to handle, using a knife, split lengthwise, careful to not go all the way through. Push the two pointy ends together like you would a coin purse, revealing the fleshy insides. Using a spoon, scoop out about a half of a cup, out of each sweet potato and place this in a medium bowl. You should have roughly 2 cups or a bit more.  Add the cooked veggies and mix. Add all the spices and the optional cheese. Taste and make sure filling is salted and seasoned enough to your liking. Make it flavorful! Add more heat if you like.

Stuff

Spoon the filling back into the sweet potatoes, mounding them up a bit. Brush skins with a little olive oil. Add more cheese if you want.

Bake

these right on the same parchment-lined sheet pan you just used and feel free to sprinkle with more cheese. Alternatively, place them in a baking dish over a layer of Mole Sauce&#8211; up to you.

Bake at 375F until warmed all the way through, 25 minutes. ( If reheating directly from the fridge they will need longer.)

Garnish with pumpkin seeds, cilantro, or scallions.

Thank you for posting this at just the right time I needed it.  I'm making it now for tonight!

Delicious! I toasted the spices before adding them to the mix because I like to Taste them! I kept the corn and added beans as well. A little mixed greens salad on the side with avocado dressing, and the meal was complete. I do love my veggies.

A wonderful explosion of flavors! You are right - dont skimp on the spices. I sautéed all of the mole veggies and spices b4 blending. Added a smidge of cinn and cloves too....just a smidge. Used beans and corn in the veg filling. Served the stuffed sweet potatoes on the mole which OMG was amazing! Thank you once again, Sylvia. Best comfort food

Very yummy! I made without the sauce and will definitely make again.

I tried this recipe last night and it was a hit! Love the taste of warm sweet potato mixed with corn and the mole sauce was to die for! I didn't have zucchini and bell peppers on hand so I switched it out and used both corn and beans and it still tasted great. Going to make this again for Thanksgiving!

Made this last night, and it was fabulous! It's healthy but tastes so decadent! I never knew sweet potatoes could be so good!

Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer's cheese and a little grated white cheddar. 

For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can't tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious! 

I served it w/ sour cream mixed w/ lime juice &amp; zest, this added a little brightness to counterbalance the rich flavors.  

Thanks Sylvia for another great recipe!

Only amendment: The recipe says the mole sauce is optional- it is not optional.
Make this if you want to impress people.

Just found your blog.  I was looking for spices that went well with cooked okra!  OMG!!! What a find. I am drooling!  Such delicious and different dishes just what I like to do, create recipes.  You are a true artist!  Okay not I have to go rattle some pots and pans!   Thank you so much.

This was wonderful!  I only had fingerling sweet potatoes, so I diced them up, roasted them, and then mixed with all the other ingredients, drizzling the mole sauce on top.  Leftovers are packed up with a bed of quinoa for lunch at work.  
(the mole sauce is going into rotation here for other dishes, too!)

Stuffed sweet potatoes with BBQ chicken, red onion and cilantro. It's easy, no fuss, healthy and naturally gluten-free, paleo and Whole30. Watch the video above to see how quickly it comes together!

BBQ Chicken Stuffed Sweet Potatoes

potatoes

tbsp avocado oil (or olive oil)

chicken broth

sauce

red onion

salt and pepper (to taste)

Preheat your oven to 400 degrees fahrenheit.

Line a baking sheet with parchment paper and wash your sweet potatoes. Poke the sweet potatoes 5-6 times with a fork or sharp knife, place them on the baking sheet and bake for 60 minutes. If you have large or small sweet potatoes you may need to adjust the bake time.

While the sweet potatoes are baking, drizzle the oil in a sauté pan on medium heat. Add the chicken breasts, season with salt and pepper and cook for 5 minutes. Flip the chicken over, add the chicken broth, cover the pan and cook for an additional 7-10 minutes or until the chicken is cooked through (to 165 degrees fahrenheit). Remove the chicken from pan and shred with two forks or a stand mixer (see my Shredded Chicken post for more details).

Add the shredded chicken to a bowl and mix with the BBQ sauce.

Slice each sweet potato in half, fill with BBQ chicken and top with red onion and cilantro.

A baked sweet potato recipe similar to sweet potato jackets stuffed with a savory combination of caramelized onions, brown rice, cranberry, pecans and bell peppers – all baked and finished with a balsamic maple glaze. These are twice baked sweet potatoes adapted to be vegan friendly, gluten free and perfect to be enjoyed for brunch, lunch, dinner, and even for Thanksgiving table or other holiday gatherings. Try these baked and stuffed sweet potatoes as the recipe suggests or feel free to customize it based on your ingredient preference.

Baked Sweet Potatoes Stuffed With Savory Filling (Vegan)

sweet potatoes

onion

red bell pepper (chopped)

brown rice ((about 2/3 cup when cooked))

cranberries

pecans (or walnuts)

tbsp parsley (chopped)

olive oil (extra virgin)

tbsp balsamic vinegar

maple syrup

tsp mustard

Himalayan pink salt

black pepper

Preheat the oven to 400 degrees. Line a large baking tray with parchment paper.&nbsp;Use a fork to poke a couple holes in each sweet potato to prevent exploding.&nbsp; Bake for 45 minutes to 1 hour (depending on how large the sweet potatoes are).

While the sweet potatoes are roasting, boil the brown rice, let it cool. Also sauté the onions in 2 tbsp of olive oil or grape seeds oil in a large pan over medium heat for 5-8 minutes or until the onions are soft.

To the onion then add the bell peppers, chopped pecans (or walnuts), rinsed cranberries, and the cooled brown rice. Stir to combine and cook for 1-2 minutes.

Meanwhile prepare the glaze: to a small container add the olive oil, balsamic vinegar, minced garlic, maple syrup, salt and crushed black pepper, mix to combine.

Toss half of the glaze on top of the cooking mixture. Taste and season with salt and pepper if needed and remove from heat.

Remove the sweet potatoes from the oven and let them cool for 10 minutes or until you can safely handle them. Cut in half and carefully scoop out the insides (pulp) into a large bowl. Leave a thin layer of pulp to support the skin and serve as walls.

Add the pulp of the sweet potatoes into the rice mixture. (You can mash it or finely chop it). Then scoop the mixture back into the potato skins and put the tray back in the oven for 10 minutes to warm them up.

Remove the sweet potatoes from the oven, drizzle the rest of maple balsamic glaze over the top and garnish with a sprinkle of chopped parsley.

This Taco Stuffed Sweet Potatoes recipe is incredibly delicious, very satisfying, healthy, family-friendly, and an easy Whole30 Mexican dish!

Taco Stuffed Sweet Potatoes

lb grass-fed ground beef

onions (diced)

garlic (minced)

tomato sauce (homemade

cumin powder

coriander powder

smoked paprika

olive oil

water or beef broth

tomatoes — diced

red onion — diced

green bell pepper — diced

jalapeno — chopped (remove seeds for less heat)

cilantro — chopped (optional)

garlic — minced

Salt and pepper

Pre-heat oven to 400F.

Line a baking sheet with aluminum foil or parchment paper.

Wash sweet potatoes and scrub thoroughly. Then, dry completely.

Using a fork, poke sweet potatoes all over and place on baking sheet. Bake for 50-60 minutes or until sweet potatoes are tender and easily pierced through to the center with a fork.

While the sweet potatoes are baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.

Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.

Add all the spices and mix everything well to combine.

Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don’t forget to stir occasionally.

Meanwhile, let’s make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).

10.	To assemble, cut the warm baked sweet potatoes down the center lengthwise. Fill with taco turkey meat and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.

These fall-inspired Stuffed Sweet Potatoes feature saucy cinnamon apples and crunchy pecans. Perfect for breakfast, snack, or even a healthy dessert.

Stuffed Breakfast Sweet Potato

recipe Stovetop Cinnamon Apples

almond butter

pecans

hemp hearts

maple syrup (optional)

Pierce several holes all around the outside of each sweet potato with a fork or sharp knife. This will allow steam to escape from the potato while cooking.

Place one potato on a microwave safe plate, loosely cover with a paper towel, and cook for 5 minutes, until easily pierced with a fork. If you have larger potatoes, they may need additional time. Microwave in extra 1 minute increments until soft. Repeat for each additional sweet potato.

Slice open the top of each potato and fluff up the insides with a fork.

Top each cooked potato with a scoop of cinnamon apples, 1 tablespoon almond butter, a few chopped pecans, 1 teaspoon hemp hearts, and a drizzle of pure maple syrup, if using.

Never thought to serve stuffed sweet potatoes for breakfast, but my family loved it.

I love baked potatoes, but with breakfast items! Great idea, they are delicious.

This hearty stuffed sweet potato recipe is full of fresh flavors and topped with savory shredded cheddar. And of course, we can’t forget to sprinkle some chopped green onions on top. This simple and easy meal takes only 35 minutes from start to finish!

Top 8 stuffed sweet potato recipes from across the web

The most viewed stuffed sweet potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow Cooker Loaded Enchilada Chicke...

Black Bean Stuffed Sweet Potatoes

Oaxacan-Style Baked Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes

Baked Sweet Potatoes Stuffed With S...

Taco Stuffed Sweet Potatoes

Stuffed Breakfast Sweet Potato

Stuffed Sweet Potatoes

Top 8 stuffed sweet potato recipes from across the web

The most viewed stuffed sweet potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Loaded Enchilada Chicke...

Black Bean Stuffed Sweet Potatoes

Oaxacan-Style Baked Sweet Potatoes

BBQ Chicken Stuffed Sweet Potatoes

Baked Sweet Potatoes Stuffed With S...

Taco Stuffed Sweet Potatoes

Stuffed Breakfast Sweet Potato

Stuffed Sweet Potatoes

The most viewed stuffed sweet potato recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine