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Yields:
6 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 30 mins
Craving a meal that’s hearty, flavorful, and a little unexpected? Make creamy chicken enchilada stuffed sweet potatoes for dinner! The filling is a rich blend of rotisserie chicken, green chiles, and just the right amount of kick from jalapeños, all wrapped in a velvety, tangy sauce. That filling then gets stuffed inside fluffy, roasted sweet potatoes with crispy skins for a dish that delivers a wonderful balance of savory, spicy, and sweet. The filling can even be prepped ahead, making this one of the best family meal ideas for stress-free cooking!
Find other delicious sweet potato recipes here.
Can you use regular potatoes?
Yes, absolutely! Just keep in mind that regular potatoes have less starch than sweet potatoes, so they may take a bit longer to cook. Adjust your oven time accordingly.
What size sweet potatoes are best for stuffing?
Choose medium-sized sweet potatoes that are big enough to hold filling but not overly large. Try to select potatoes that are similar in size so they cook evenly.
What’s the difference between a sweet potato and a yam?
Sweet potatoes and yams are not the same! These tubers differ in flavor, texture, and appearance—and they aren’t even related. Yams are starchier, drier, and less sweet, with a flavor and texture closer to regular potatoes or yuca. They can grow very large, with bark-like skin and white or purple flesh. Sweet potatoes are smaller, usually weighing 5 to 7 ounces, and come in a variety of colors, including orange, purple, red, or white. Between the two, you'll want to stick with sweet potatoes for this recipe.
Can stuffed sweet potatoes be made in an air fryer?
Yes, you can roast the sweet potatoes and finish them off in an air fryer. Just keep in mind that air fryers work like small convection ovens and can reduce cook time. Start checking the sweet potatoes at 30 minutes. Once stuffed and topped with cheese, air fry them for a few more minutes until the cheese melts.
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Ingredients
- 6 medium sweet potatoes, scrubbed and dried
- 4 Tbsp. olive oil
- 2 tsp. kosher salt
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 onion, chopped
- 2 Tbsp. all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups shredded rotisserie chicken
- 1 (4-oz.) can diced green chiles
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 cup sour cream
- 1 lime, juiced, plus wedges for serving
- 1 cup shredded monterey jack cheese (about 4 oz.)
- Cilantro, for serving
Directions
- Step 1Preheat the oven to 400°F.
- Step 2Line a baking sheet with foil. Prick the sweet potatoes 3 to 4 times each with the tines of a fork and place on the baking sheet. Brush the potatoes all over with 2 tablespoons of the oil and sprinkle all over with 1 teaspoon of the salt.
- Step 3Bake the potatoes until the skin is crisp and browned and the tip of a paring knife slips easily into the flesh, 45 minutes to 1 hour.
- Step 4Meanwhile, make the filling. In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the garlic, jalapeño, and onion, and sauté until softened, about 3 minutes. Sprinkle the flour over top, then stir together and cook until lightly browned and bubbling, about 1 minute. Slowly add the chicken broth while whisking constantly. Cook, stirring, until slightly thickened, about 1 minute. Stir in the chicken, green chiles, pepper, paprika, and remaining 1 teaspoon salt. Remove from the heat and stir in the sour cream and lime juice.
- Step 5When the potatoes are cooked, let them cool for 5 minutes to make them easier to handle. Switch the oven to broil.
- Step 6Split open each potato lengthwise and lightly mash the flesh with a fork. Divide the chicken filling between the potatoes and sprinkle the top of each with the cheese. Broil the potatoes until the cheese is melted and starting to brown, 2 to 3 minutes. Top with cilantro and serve with lime wedges for squeezing over the top.
Tip: The filling can be made up to 2 days in advance and refrigerated in an airtight container. Reheat in a skillet over low heat or in the microwave before stuffing the sweet potatoes.
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