Shredded Chicken Stuffed Sweet Potatoes: The Weeknight Showstopper

You want dinner that hits like a cheat meal but fuels like a marathon. This is it. Tender sweet potatoes loaded with juicy shredded chicken, creamy sauce, and a little heat—ridiculously simple, wildly satisfying.

No culinary school required, no 47-ingredient list. Just real flavor, fast. If your weeknight meals are boring, consider this a friendly intervention.

The Magic in This Recipe

This recipe is a perfect storm of texture and balance.

The sweet potato brings caramelized sweetness, the shredded chicken adds hearty protein, and the creamy sauce ties everything together with a kick. You get a comfort-food vibe with athlete-level macros—no compromise. It’s also super customizable, so picky eaters and spice lovers can both win.

Servings, Prep time, Cooking time, Calories

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 45–60 minutes (mostly hands-off)
• Calories: ~450–520 per serving (depends on toppings)

Shredded Chicken Stuffed Sweet Potatoes: The Weeknight Showstopper

Recipe by Wendy CarterCourse: Chicken, Dinner, High-Protein

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

450

kcal

Ingredients

• 4 medium sweet potatoes (scrubbed, skin on)

• 2 cups cooked shredded chicken (rotisserie or leftover)

• 1 tablespoon olive oil

• 1 small red onion, finely diced

• 2 cloves garlic, minced

• 1/2 cup plain Greek yogurt (or sour cream)

• 2 tablespoons mayonnaise (optional for extra creaminess)

• 2–3 tablespoons hot sauce (Frank’s or your fave)

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• Salt and black pepper to taste

• 1/2 cup shredded cheese (cheddar, pepper jack, or mozzarella)

• 2 green onions, thinly sliced

• Fresh cilantro, chopped (optional)

• Lime wedges for serving

• Optional add-ins: corn kernels, black beans, diced jalapeños

Step-by-Step Instructions

• Bake the sweet potatoes. Preheat the oven to 425ºF (220ºC). Pierce sweet potatoes all over with a fork, rub with a little olive oil and salt, and place on a baking sheet. Bake 45–60 minutes until very tender and caramelized at the edges.
• Sauté aromatics. While potatoes bake, heat 1 tablespoon olive oil in a skillet over medium. Add red onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
• Build the chicken mixture. Add shredded chicken to the skillet. Season with smoked paprika, cumin, salt, and pepper. Stir in hot sauce, Greek yogurt, and mayonnaise. Warm through 2–3 minutes. If it looks dry, add a splash of water or chicken broth.
• Taste and tweak. Adjust salt, pepper, and heat. Want it creamier? Add more yogurt. Want more punch? More hot sauce. You’re the boss.
• Split and fluff. When the sweet potatoes are ready, let them cool slightly, then slice lengthwise and gently fluff the flesh with a fork to create space for stuffing.
• Stuff and melt. Divide the chicken mixture among the potatoes. Top with shredded cheese and return to the oven for 3–4 minutes to melt.
• Finish strong. Garnish with green onions, cilantro, and a squeeze of lime. Add optional corn, black beans, or jalapeños if you want extra texture and color.
• Serve immediately. Hot, melty, and absurdly satisfying. FYI: leftovers are fantastic.

Best Ways to Store

• Fridge: Store the chicken and sweet potatoes separately in airtight containers for up to 4 days. Assemble just before reheating for best texture.
• Freezer: Freeze the shredded chicken mixture up to 3 months. Sweet potatoes can freeze, but they get a bit mealy—still edible, just not peak.
• Reheating: Microwave stuffed potatoes 1–2 minutes, then finish in a 375°F oven for 5–8 minutes to revive the edges.
  

  Or use an air fryer at 350°F for 5–7 minutes.

Benefits of This Recipe

• High protein, high fiber: Chicken plus sweet potato means sustained energy, not a crash-and-burn situation.
• Meal-prep friendly: Make the chicken ahead and bake potatoes day-of. Weeknight win.
• Gluten-free by default: No swaps required. Just watch your hot sauce brand.
• Kid- and guest-approved: Familiar flavors, customizable toppings, zero drama.
• Budget-friendly: Rotisserie chicken + pantry spices = flavor without a finance committee.

Nutrition Stats

Per serving (1 stuffed potato, approximate):

• Calories: 450–520
• Protein: 32–38 g
• Carbs: 45–55 g
• Fat: 14–20 g
• Fiber: 6–8 g
• Sodium: 700–900 mg (varies with hot sauce and cheese)

Numbers shift with toppings and sauce choices.

Want leaner? Skip mayo and cheese. Want bulk?

Add black beans for more fiber and protein, IMO a power move.

Recipe Fails to Watch Out For

• Undercooked potatoes: If a knife doesn’t slide through easily, they’re not done. Hard centers = sad stuffing.
• Dry chicken: Use a creamy component (yogurt or mayo) and a splash of liquid. The skillet should never look chalky.
• Over-salted mix: Taste after adding hot sauce and cheese; both bring salt.
  

  Season last, not first.

• Watery stuffing: Too much yogurt + high heat can separate. Warm gently and adjust with a little cheese to bind.
• Flavor flatline: Don’t skip acid. Lime juice at the end brightens everything.
  

  Yes, it matters.

Variations You Can Try

• Buffalo Ranch: Swap half the yogurt for ranch, add extra hot sauce, and top with celery and blue cheese crumbles.
• BBQ Cheddar: Use BBQ sauce instead of hot sauce, add smoked gouda or cheddar, and finish with pickled red onions.
• Southwest: Add black beans, corn, and jalapeños. Top with avocado and salsa.
• Mediterranean: Season chicken with oregano and lemon, use yogurt + garlic + olive oil, and finish with feta and parsley.
• Pesto Mozzarella: Stir in basil pesto, top with mozzarella, and add cherry tomatoes.
• Dairy-free: Use dairy-free yogurt and cheese or skip cheese entirely; add avocado for creaminess.

FAQ

Can I cook the sweet potatoes in the microwave?

Yes. Microwave on high 8–12 minutes (rotate halfway) until tender, then finish in a 425°F oven for 10 minutes to get that caramelized skin.

Fast and still tasty.

How can I make the chicken from scratch?

Poach 2–3 chicken breasts in salted water with a bay leaf and garlic for 12–15 minutes, then shred. Or roast thighs at 400°F for 25–30 minutes for extra juiciness.

What if I don’t like spicy food?

Skip the hot sauce and use BBQ sauce, mild salsa, or a squeeze of lemon with herbs. Flavor without the fire.

Can I use regular potatoes?

Absolutely.

Russets work well; you’ll get a classic stuffed potato vibe with a crisp skin and fluffy center. Adjust bake time as needed.

How do I scale this for a crowd?

Double everything and set up a toppings bar: cheeses, hot sauces, herbs, avocado, pickled onions. People build their own—less work for you, more fun for them.

What cheeses melt best here?

Cheddar for sharpness, pepper jack for heat, mozzarella for stretch.

A blend gives you flavor plus pull—cue the cheese pull moment.

Can I make it low-carb?

Stuff the chicken mixture into roasted bell peppers or spaghetti squash boats. Same vibe, fewer carbs. Win-win.

Bringing It All Together

Shredded Chicken Stuffed Sweet Potatoes deliver maximum payoff with minimum effort.

You get sweet, savory, creamy, and spicy in every bite—plus macros that won’t sabotage your goals.

Make it classic, go BBQ, or switch it up Mediterranean-style and keep dinner interesting all week. Your future self (and your taste buds) will send thank-you notes.