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This Chicken Fajita Stuffed Sweet Potatoes recipe is a family friendly meal to make any night of the week.  These Mexican stuffed sweet potatoes are made with a stewy chicken fajitas mixture, guacamole and pico de gallo. They are so good and so easy to make!

Mexican stuffed sweet potatoes (baked sweet potatoes filled with chicken fajitas) set on a white plate.

These Mexican Stuffed Sweet Potatoes are filled with a perfectly seasoned chicken, onion, garlic, red pepper, cilantro and tomato.  Chicken stuffed sweet potatoes are delicious, healthy and super quick and easy to make!  

A baked spud filled with poultry and vegetables.

Mexican Stuffed Sweet Potatoes Recipe

These Chicken Stuffed Sweet Potatoes come together easily.  While the potatoes are baking in the oven, you’ll  simmer the chicken, onion, red pepper, garlic, cilantro and tomatoes until the combo is tender and juicy and deliciously fragrant.  You could add seasoning from a packet, but I lightly season things here with cumin, oregano and coriander. 

  • Sweet Potatoes
  • Chicken
  • Onion
  • Red Pepper
  • Canned Tomatoes
  • Fresh Cilantro

Find the printable recipe with measurements below.

Mexican chicken stuffed sweet potato (topped with guacamole and pico de gallo) on a white plate.

How To Make Stuffed Sweet Potatoes

  1. Preheat oven to 375 degrees.
  2. Poke cleaned sweet potatoes with a fork or knife.
  3. Heat olive oil in large skillet or Dutch oven.
  4. Add the onion and red pepper and saute for about 5 minutes.
  5. Add the garlic and cook for another minute or two.
  6. Add the chicken breasts and cook over low heat 3 minutes on each side.
  7. Add the canned tomatoes and the fresh cilantro.
  8. Add the cumin, oregano, coriander.
  9. Simmer on low for 15-20 minutes or until the chicken is tender.
  10. Turn the heat off and remove the chicken from the pan.
  11. Shred the chicken and return to the pan and blend in with the other ingredients.

Two white plates with Mexican chicken stuffed sweet potatoes on them.

How To Bake Sweet Potatoes

  • Pre-heat oven. Pre-heat your oven to 425 degrees.
  • Prep potatoes. Scrub the potatoes clean and prick them using a fork. Arrange them on a baking sheet lined with parchment or foil. Brush the potatoes with olive. oil and crushed garlic (this step is optional). Season with salt and freshly ground black pepper.
  • Bake. Bake in the oven until soft (if you can insert a knife or fork through the thickest part of the potato easily, your potato is ready to eat).

Tips For Baking Sweet Potatoes

  • Scrub and rinse your sweet potatoes under cold water to remove any remaining dirt.
  • You don’t have to rub or brush the outside of the potatoes with oil (but I like to add some olive oil and garlic).  Sweet potatoes bake perfectly without any oil and without wrapping them in foil.
  • Be sure to prick the potatoes with a fork so the steam can escape while they bake.
  • Make sure your oven is good and hot (400-425 degrees).
  • If the outsides of the potatoes start to look like they’re getting a little too toasty, you can turn down the oven temperature and cook them a little longer at a lower heat.
  • Depending on the size of the sweet potatoes and your oven, it usually takes about 45-60 minutes for the sweet potatoes to get nice and crispy on the outside and tender on the inside.

Mexican spuds filled with chicken fajitas, guacamole and pico de gallon on a white plate with a fork.

Looking for More Mexican Dinner Recipes to Make?

A Mexican chicken stuffed sweet potato on a white plate.
Yield: 4 Servings

Chicken Fajita Stuffed Sweet Potatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This Chicken Fajita Stuffed Sweet Potatoes recipe is a family friendly meal to make any night of the week.  These Mexican stuffed sweet potatoes are made with a stewy chicken fajitas mixture, guacamole and pico de gallo. They are so good and so easy to make!

Ingredients

  • 4 whole medium size sweet potatoes
  • 2-3 tablespoons extra-virgin olive oil
  • 1 pound chicken breasts (about 3 chicken breasts)
  • 1 large yellow onion, peeled and sliced
  • 1 large red pepper, sliced
  • 1 large bell pepper, sliced (optional)
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons fresh cilantro, chopped
  • 1 15 ounce can chopped tomatoes, mostly drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon coriander
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 375 degrees
  2. Poke cleaned sweet potatoes with a fork or knife
  3. Heat olive oil in large skillet or Dutch oven.
  4. Add the onion and red pepper and saute for about 5 minutes
  5. Add the garlic and cook for another minute or two
  6. Add the chicken breasts and cook over low heat 3 minutes on each side
  7. Add the canned tomatoes and the fresh cilantro
  8. Add the cumin, oregano, coriander
  9. Simmer on low for 15-20 minutes or until the chicken is tender
  10. Turn the heat off and remove the chicken from the pan
  11. Shred the chicken and return to the pan and blend in with the other ingredients
  12. Add sea salt and freshly ground black pepper to taste
  13. Garnish with guacamole and pico de gallo

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 433Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 96mgSodium: 208mgCarbohydrates: 36gFiber: 6gSugar: 14gProtein: 40g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah @The Harvest Kitchen
Cuisine: Mexican / Category: Dinner