Three stuffed sweet potato recipes! Stuffed sweet potatoes make a delicious and healthy dinner! The flavor options include BBQ, Buffalo, and Fajita! Today I am sharing how I marinate each chicken in order to get the desired flavor of each option. For this recipe, it’s all about good, flavorful chicken and the toppings! Yum! Make it with me!
Three Stuffed Sweet Potato Recipes
Sweet potatoes are a great healthy carb that is totally underrated! They are full of fiber, vitamins, and have lots of other health properties!
You have probably heard of loaded sweet potatoes, where you top the baked potato with brown sugar and marshmallows and make it nice and toasty and delicious! That was honestly the inspiration behind this recipe.
I wanted to create a loaded sweet potato that could be made into a dinner option, complete with a source of protein, lots of flavor, and lots of toppings!
When discussing the idea with Studio 5, they loved the idea and challenged me to create three different flavor options! That’s where I came up with the idea to do a BBQ chicken one, a Buffalo chicken one, and a Fajita one!
How to bake the Sweet Potatoes
You can bake up your sweet potatoes any way that you want! There is no right or wrong way to make a baked sweet potato.
Oven: Pierce the potatoes and roast at 400°F for 50-60 minutes, or until soft.
Instant Pot: wrap the potatoes in foil, place in the instant pot with ½ cup of water, and manually set the timer to 15 minutes. Quick-release and serve.
Air Fryer: Pierce the potatoes and place them in the air fryer at 385°F for 40 minutes.
You are probably wondering if you can make this recipe with regular russet potatoes if your littles, husband, friend, or neighbor isn’t a fan of sweet potatoes and the answer is yes!
The cooking method will be the same and will work as the base of this recipe.
How to prepare the Chicken
The great thing about this recipe is that I played around with the ingredients and flavor options, but the cooking methods all stay the same.
Whatever flavor of marinade you choose to try, you can cook them up all the same either in your instant pot or crock pot!
Instant Pot: add the marinade (recipe below) to the instant pot with a ½ cup of water. Lock the lid, set the valve to seal, and manually set the pressure to 20 minutes. When finished, quick release the pressure and shred.
Crock-Pot: add the marinade (recipe below) to the crockpot and set it on high for 4-6 hours. When the chicken is cooked, shred and serve.
Can I make this into a loaded potato bar?
Absolutely! If you want, you could make this into a DIY potato bar and have all the flavors and toppings out to allow your family or guests to build their own based on their flavor profile preference.
I think that would be such a fun way to serve dinner! Especially to a picky crowd.
These Three Stuffed Sweet Potato Recipes are sure to satisfy a hungry crowd!
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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BBQ Chicken Marinade
Ingredients
- 1 pound chicken breasts
- 1/4 cup avocado oil
- 1/4 cup BBQ sauce of choice
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add all the ingredients to a gallon-sized liplock baggie.
- Marinate in the fridge for a minimum of 30 minutes, to overnight.
- Cook chicken by dumping the bag and its marinade in the instant pot or crockpot and bake until fully cooked and ready to shred. (IP: manual for 20 minutes CP: high for 4-6 hours)
- Serve over a baked sweet potato and top with diced red onion, cilantro, mozzarella cheese, and additional BBQ sauce.
Notes
To prep the sweet potatoes in the Instant Pot: clean and poke the sweet potato skins with a fork. Wrap in tinfoil and add the prepared sweet potatoes to the instant pot on the trivet or in the steamer basket with half a cup of water. Lock the lid, set the valve to seal, and manually set the timer for 15 minutes. When finished, quick release the pressure and enjoy it.
To prep the sweet potatoes in the Oven: preheat oven to 400. Bake sweet potatoes for 50- 60 minutes, or until insides feel soft and enjoy.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 63mgSodium: 1235mgCarbohydrates: 29gFiber: 4gSugar: 11gProtein: 19g
Buffalo Chicken Marinade
Ingredients
- 1 pound chicken breasts
- 1 cup hot sauce of choice
- 3 Tbsp. coconut aminos
- 1 1/2 tsp. garlic powder
- 1/2 tsp. cayenne (optional)
Instructions
- Add all the ingredients to a gallon-sized liplock baggie.
- Marinate in the fridge for a minimum of 30 minutes, to overnight.
- Cook chicken by dumping the bag and its marinade in the instant pot or crockpot and bake until fully cooked and ready to shred. (IP: manual for 20 minutes CP: high for 4-6 hours)
- Serve over a baked sweet potato and top with feta cheese, cilantro, and a drizzle of ranch or blue cheese dressing.
Fajita Chicken Marinade
Ingredients
- 1 pound chicken breasts
- 2 limes, juiced
- 1 orange, juiced
- 2 Tablespoons taco seasoning
- 2 cloves garlic, minced
- 1 1/2 teaspoon salt
- 3 Tablespoons avocado oil
- 1/4 cup coconut aminos
Instructions
- Add all the ingredients to a gallon-sized liplock baggie.
- Marinate in the fridge for a minimum of 30 minutes, to overnight.
- Cook chicken by dumping the bag and its marinade in the instant pot or crockpot and bake until fully cooked and ready to shred. (IP: manual for 20 minutes CP: high for 4-6 hours)
- Serve over a baked sweet potato and top with cook bell peppers and onions, avocado, sour cream, cheese, and salsa.
