Twice Baked Chicken Fajita Sweet Potatoes

Twice Baked Chicken Fajita Sweet Potatoes combines two favorites for a full meal. Share this great taste sensation!

Twice Baked Chicken Fajita Sweet Potatoes

I just realized that I have been on a Mexican recipe binge lately.  Sometimes, it just happens that way. You stumble onto a number of great dishes that have the same flavors. Or, perhaps I just trend toward Mexican because I have many of the ingredients in my pantry and frig. Salsa, cheese, chicken, etc.. Either way, I couldn’t pass up sharing this delicious combination. 

Chicken fajitas are always a crowd pleaser and quite easy to whip up. Baked sweet potatoes are another family favorite. Yet, who would of thought that the combination would be such a great idea? While I enjoy sweet potatoes, I trend toward more savory vegetable preparations. No brown sugar, marshmallow topped squash for this girl! What really cinched the deal for me, was how the lime juice offset the sweetness of the sweet potatoes. Stuffed with chicken fajitas and topped with cheese, salsa and avocado – how can you go wrong?

Voyageur Wine Pairing

Alexis Bailly Voyageur

I happened to have an open bottle of Alexis Bailly Voyageur on hand from a recent trip to this delightful winery in Hastings, MN. On a hunch, I poured a glass to see how well it would go with this meal. Success! This fruity blend of Marechal Foch, Leon Millot and Frontenac hit all the right notes. This blend proved to be a perfect complement to the fajita spices and the heat from the salsa. I love it when that happens. 

Adapted from Cafe Delites

Twice Baked Chicken Fajita Sweet Potatoes

5 from 1 vote

Twice Baked Chicken Fajita Sweet Potatoes are filled with sauteed chicken, onions, peppers and black beans, then topped with cheese, salsa and avocado. 

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Prep Time 35 minutes mins

Cook Time 45 minutes mins

Cool Potatoes 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Appetizer, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 3 whole medium-sized sweet potatoes scrubbed and dried
• olive oil
• 1/2 red onion thinly sliced
• 16 ounces boneless chicken breast sliced into thin strips
• 2 cloves minced garlic
• 1 each small red, green and yellow or orange julienned peppers
• 1/3 c. black beans rinsed and drained
• 1/2 tsp. cumin
• 1 tsp paprika
• 1 c. or more shredded Mexican cheese blend
• 1 lime juiced
• 1/4 c. chopped cilantro optional
• 1 avocado diced
• salsa

Method

 

1. Preheat oven to 400 degrees.
2. Microwave sweet potatoes wrapped in one piece of paper towel on high for 10 minutes. Remove carefully, unwrap and pierce all over with fork. Wrap again and microwave another 5-15 minutes or until soft. Note – time will vary based on the size of your potatoes and power of your microwave. Give them a squeeze every few minutes to see if they’re done.
3. While potatoes are cooking, heat a small amount of oil in a large saute pan over medium-high heat. Add onions and chicken and cook for 3-4 minutes, stirring occasionally. Add garlic and peppers and cook about 2 minutes until peppers are crisp tender and chicken is cooked through. Add cumin and paprika, stirring to coat chicken and vegetables. Mix in the beans then take off heat and set aside,
4. When potatoes are done, cool for 5 minutes until just warm enough to handle. Cut potatoes in half and scoop out flesh, leaving a wall inside the skins. Place potato flesh in large bowl. Add chicken and vegetable mixture to bowl and mix well. Stir in lime juice.
5. Arrange skins on baking sheet and stuff with fajita mixture. Sprinkle with cheese and cilantro. Bake for 15 – 20 minutes until cheese is melted. Top with salsa and avocado.