Description
How to make tender roasted sweet potatoes with spicy green chile chicken and melted cheese that creates the perfect comfort food dinner every time.
Ingredients
Scale
Sweet Potato Base
- 4 large sweet potatoes, scrubbed and pierced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Green Chile Chicken Filling
- 3 cups cooked chicken, shredded
- 1 can (4 oz) diced green chiles
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Creamy Components
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
Fresh Toppings
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
Instructions
- Roast Potatoes: Preheat oven to 425°F. Rub sweet potatoes with olive oil and season with salt and pepper. Roast 45-50 minutes until fork-tender and skins are crispy.
- Sauté Aromatics: Heat oil in large skillet over medium heat. Cook onion 3-4 minutes until softened. Add garlic, cumin, and paprika, stirring constantly for 30 seconds until fragrant.
- Build Filling: Add shredded chicken, green chiles, and cayenne to skillet. Cook 2-3 minutes, stirring frequently. Remove from heat and let cool slightly before adding dairy.
- Add Creaminess: Stir in sour cream and softened cream cheese until smooth and well combined. Season with salt and pepper to taste. Mixture should be creamy but not soupy.
- Prepare Potatoes: Cut roasted sweet potatoes lengthwise and carefully scoop out flesh, leaving 1/4-inch border. Mash flesh lightly and fold into chicken mixture for extra substance.
- Stuff Generously: Divide chicken mixture among potato shells, mounding high. Top with shredded cheddar cheese and return to oven for 8-10 minutes until cheese melts completely.
- Finish Beautifully: Remove from oven and let cool 2-3 minutes. Garnish with fresh cilantro and sliced green onions. Serve immediately while cheese is still bubbling and melted.
Notes
- Pierce sweet potatoes thoroughly with a fork to prevent bursting during roasting.
- Let chicken mixture cool slightly before adding sour cream to prevent curdling.
- Store leftovers in refrigerator for up to 3 days in airtight containers.
- Fresh cilantro should be added just before serving for best color and flavor.
- Adjust cayenne pepper to taste – start with less if you prefer milder heat.
- Rotisserie chicken saves time but any cooked chicken works perfectly fine.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 32g
- Protein: 28g