Double Stuffed Chicken Sweet Potatoes

The children in my care love this double stuffed chicken sweet potato recipe because it’s the perfect mix of cozy, cheesy, and naturally sweet flavors all in one bite. The creamy filling and fun “stuffed” presentation make it exciting for little ones, while the hidden nutrients from the sweet potatoes and protein from the chicken make it a win for nannies and parents. If you are short on time, use shredded pre-cooked rotisserie chicken.

You Will Need:
Equipment:

Fork, small spoon, and sharp knife
Baking sheet
Cooking spray
Bowl
Potato masher
9 x 13 inch baking dish
Meat shredder

Ingredients:

6 sweet potatoes
3 boneless, skinless chicken breasts
2 cups BBQ Sauce (optional)
2 cups shredded Mozzarella cheese
2 cups+ sour cream
4 Tablespoons parsley, chopped

What to Do:

1. Heat oven to 425 degrees F. Spray the baking sheet with cooking spray.
2. Scrub the outside of each potato and remove any blemishes.
3. Poke the outside of each sweet potato multiple times with a fork and place on a the baking sheet and place on the middle oven rack. Bake for 45 minutes, or until a fork easily presses into the center.
4. Meanwhile, spray a 9 x 13 inch baking dish with nonstick cooking spray.
5. Place chicken breasts in prepared pan and cover with BBQ sauce if using sauce.
6. Bake on another oven at 375 degrees for 25-30 minutes, or place in the oven with the sweet potatoes for the last 20 minutes of cooking. Make sure chicken is cooked all the way through.
7. Remove chicken and sweet potatoes from the oven.
8. Shred cooked chicken.
9. Cut each sweet potato down the middle without slicing through the entire potato to save the potato skin.
10. Use a small spoon to carefully scoop out much of the sweet potato flesh from each potato skin and put into a large bowl. Keep the potato skin as much in tact as possible.
11. Add 1 cup of mozzarella cheese and the sour cream to the bowl of potato flesh. Mash the potato mixture. Stir in the shredded or diced chicken.

Photos by Stephanie Felzenberg

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