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One of the key components of this recipe, sweet potatoes, are a powerhouse of nutrition. Rich in vitamins A and C, they contribute to a healthy immune system and promote good vision. Their high fiber content aids digestion and helps keep you feeling full longer, making them an excellent option for weight management. Sweet potatoes are also low on the glycemic index, providing a steady release of energy without causing blood sugar spikes.

Loaded Chicken Sweet Potato Cups

Discover the flavors of Loaded Chicken Sweet Potato Cups, a healthy and satisfying meal option perfect for family dinners or meal prep. This recipe features a delicious combination of sweet potatoes and seasoned chicken, packed with nutrients to keep you energized. Customize your cups with your favorite toppings like avocado or Greek yogurt for a personal touch. Enjoy the harmonious blend of taste and nutrition in this versatile dish suitable for any occasion!
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Ingredients
  

2 large sweet potatoes

1 lb (450g) cooked chicken breast, shredded

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 avocado, diced

1/2 cup Greek yogurt or sour cream

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly. Poke several holes in each potato with a fork to allow steam to escape. Place them on a baking sheet and bake for 45-55 minutes, or until fork-tender.

      Make the Filling: While the sweet potatoes are baking, in a large mixing bowl, combine the shredded chicken, black beans, corn, half of the cheddar cheese, olive oil, garlic powder, cumin, paprika, salt, and pepper. Stir well to combine all ingredients.

        Prepare the Cups: Once the sweet potatoes are done baking, remove them from the oven and allow to cool slightly until they are manageable to handle. Cut each sweet potato in half lengthwise and scoop out a small amount of flesh to create a cup (keep the scooped-out flesh for another recipe or mash it with a bit of butter).

          Stuff the Cups: Evenly distribute the chicken mixture into each sweet potato half, pressing down gently to fit as much filling as possible. Top each cup with the remaining shredded cheddar cheese.

            Bake Again: Return the stuffed sweet potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once done, remove the sweet potato cups from the oven and let them cool for a few minutes. Top each one with diced avocado, a dollop of Greek yogurt or sour cream, and a sprinkle of fresh cilantro. Serve warm with lime wedges on the side for an extra zing!

                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4