Ingredients
Method
- Bake sweet potatoes at 425°F for 1 to 1.5 hours, depending on their size.
- While potatoes bake, season chicken with olive oil, sea salt, and spices. Place chicken, onions, and bell peppers on a baking pan.
- Remove potatoes from the oven and let them cool enough to handle.
- Bake chicken and vegetables at 425°F for 15-20 minutes, until the chicken is cooked through and vegetables are softened.
- Slice sweet potatoes down the center, then scoop out half of the flesh. Transfer the scooped sweet potato flesh to a bowl.
- Add the roasted chicken, vegetables, lime juice, and cheese to the sweet potato flesh. Mix well to combine.
- Divide the filling among the 4 sweet potato skins. Top with additional cheese, if desired.
- Return the sweet potatoes to the oven for another 15 minutes, until the cheese begins to brown.
- Top the sweet potatoes with avocado, cilantro, or salsa before serving.
Nutrition
Notes
We’ve made these without the cheese and they are still awesome — but I recommend going all the way with these!
Add the sweet potato/fajita mixture back into the sweet potato skins — load them up high, and then top them with more cheese yet!
These just need to go back in the oven for another 12 minutes or so, to reheat them and melt the cheese to gooey perfection.
Once you’re done, top these babies with:
- Chopped cilantro (yesss!).
- Sliced avocado — or go all the way with guacamole.
- Salsa — your favorite one!
- Sour cream or a cashew crema.