Pesto Chicken Stuffed Sweet Potatoes

$- 2 medium sweet potatoes - 1 cup cooked chicken, shredded - 1/2 cup basil pesto (store-bought or homemade) - 1/2 cup cherry tomatoes, halved - 1/4 cup feta cheese, crumbled - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients come together to create a tasty meal. The sweet potatoes serve as a perfect base. They add a sweet flavor that pairs well with the pesto chicken. You can make this dish even better with some extra touches. Here are some ideas: - A drizzle of balsamic glaze for added sweetness. - Additional cheese like mozzarella for a melty texture. - Sliced green onions for a fresh crunch. - Chopped walnuts for a nutty flavor and extra crunch. Feel free to mix and match these add-ons. They can help you customize the dish to your taste. This dish is not just delicious; it's also nutritious. Here’s a quick look: - Calories: About 450 per serving. - Protein: Roughly 30 grams from the chicken and cheese. - Carbs: Around 50 grams, mainly from the sweet potatoes. - Fats: About 15 grams, mostly from olive oil and cheese. This meal is rich in vitamins and minerals. Sweet potatoes are high in fiber and vitamin A. Chicken adds protein, while pesto brings healthy fats from the basil and nuts. Enjoy knowing you’re eating well! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Wash the sweet potatoes well. Dry them with a towel. Use a fork to pierce each potato several times. This helps steam escape while baking. Rub each potato with olive oil. Sprinkle a little salt on top. Place them on a baking sheet and bake for 45-60 minutes. They are done when a fork easily goes through. While the sweet potatoes bake, grab a medium bowl. Add your shredded chicken and basil pesto. Mix the chicken and pesto until the chicken is well-coated. This gives the chicken a great flavor. Set the bowl aside for later use. Once the sweet potatoes are cooked, take them out of the oven. Let them cool for a few minutes. Carefully split each sweet potato down the middle, creating a pocket. Fluff the insides with a fork. Season with some salt and pepper. Now, fill each sweet potato with the pesto chicken mix, packing it in gently. Top with halved cherry tomatoes and crumbled feta cheese. Return the stuffed potatoes to the oven. Bake them for an extra 10-15 minutes. This heats everything through and melts the feta slightly. Take them out and garnish with fresh basil leaves before serving warm. When picking sweet potatoes, look for firm, smooth skin. Avoid any with dark spots or soft patches. The color should be bright orange or yellow. These points show they are fresh and sweet. Size matters too; medium sweet potatoes are best for this dish. They cook evenly and fit well in your hands. To make the chicken mix pop, use good quality pesto. Store-bought is fine, but homemade tastes best. Mix the shredded chicken with the pesto until every piece is coated. This ensures every bite is flavorful. You can add a pinch of salt or a squeeze of lemon for extra zest. Don’t forget to fold in the halved cherry tomatoes for freshness and color. Oven cooking gives sweet potatoes a rich flavor. It takes about 45-60 minutes at 400°F (200°C). The skin becomes crispy while the inside stays soft. If you're short on time, you can use a microwave. Cook on high for about 8-10 minutes. Just pierce the skin beforehand. You won’t get the same depth of flavor, but it’s a quick fix. Choose the method that fits your schedule. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil pesto and ripe cherry tomatoes. Fresh ingredients elevate the dish significantly. Customize the Filling: Feel free to add other vegetables like spinach or bell peppers to the chicken mixture for added nutrition and flavor. Perfectly Cooked Sweet Potatoes: To ensure sweet potatoes are tender, check for doneness by inserting a fork. They should be soft and easily pierced. Serve Immediately: These stuffed sweet potatoes are best enjoyed fresh out of the oven. Serve them warm for the best taste and texture. {{image_2}} You can swap chicken for Portobello mushrooms. This makes the dish vegetarian. First, clean and slice the mushrooms. Sauté them in olive oil until they are tender. Mix the cooked mushrooms with basil pesto. Then, stuff this mixture into the baked sweet potatoes. The mushrooms add a rich, earthy flavor. Cheese can change the taste of your dish. Try using mozzarella for a gooey texture. You can sprinkle it on top before the final bake. Goat cheese offers a tangy taste that pairs well with pesto. Crumble it on top of the stuffed sweet potatoes for a burst of flavor. If you love heat, add jalapeños or red pepper flakes. Chop fresh jalapeños and mix them into the pesto chicken. This gives the dish a nice kick. Red pepper flakes can be sprinkled on top for extra spice. Adjust the amount to suit your taste. To store leftover stuffed sweet potatoes, let them cool first. Wrap each potato in plastic wrap or foil. Place them in an airtight container. Store them in the fridge for up to three days. This keeps the flavors fresh and tasty. For the best reheating, preheat your oven to 350°F (175°C). Remove the sweet potatoes from their wrap. Place them on a baking sheet. Heat for about 15-20 minutes. This way, the filling stays moist, and the sweet potatoes warm evenly. If you want to freeze the stuffed sweet potatoes, wrap them tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat in the oven for a warm and delicious meal. Yes, you can use homemade pesto. Fresh pesto adds great flavor. It allows you to control the ingredients. You can adjust the taste to your liking. For example, add more garlic or nuts. Homemade pesto can also be healthier than store-bought. Just blend basil, garlic, nuts, cheese, and olive oil. You can even make it dairy-free if needed. The best way to cook sweet potatoes is baking them. Baking makes them soft and sweet. Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes first. Then, pierce them with a fork. Rub them with olive oil and sprinkle salt. Bake for 45-60 minutes until tender. You can check tenderness by inserting a fork. If it goes in easily, they are ready! To lower the calories, use less cheese or skip it altogether. You can also use smaller sweet potatoes. Choose lean chicken or turkey instead of regular chicken. If you want, use a lighter pesto or make your own with less oil. Adding more vegetables can also help. For example, use spinach or zucchini in the filling. This will keep the dish tasty and filling while cutting calories. Stuffed sweet potatoes offer a tasty and healthy option for meals. We covered the ingredients, step-by-step instructions, and helpful tips. You can explore variations, like vegetarian options or different cheeses. Plus, I shared storage and reheating advice for leftovers. In closing, this dish is easy to make and customize. You can enjoy it fresh or save some for later. I hope you find joy in making and sharing these stuffed sweet potatoes!$

Pesto Chicken Stuffed Sweet Potatoes

Delicious sweet potatoes stuffed with pesto chicken, topped with cherry tomatoes and feta cheese.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 2

Ingredients

2 medium sweet potatoes
1 cup cooked chicken, shredded
0.5 cup basil pesto
0.5 cup cherry tomatoes, halved
0.25 cup feta cheese, crumbled
2 tablespoons olive oil
to taste salt
to taste pepper
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes, then pierce them several times with a fork.
Rub the sweet potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
While the sweet potatoes are baking, in a medium bowl, combine the shredded chicken and basil pesto; mix well until the chicken is evenly coated.
Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly.
Carefully split each sweet potato open lengthwise, creating a pocket.
Fluff the insides of the sweet potatoes with a fork, then season with salt and pepper.
Fill each sweet potato with the pesto chicken mixture, packing it in gently.
Top each stuffed sweet potato with halved cherry tomatoes and crumbled feta cheese.
Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, just until everything is heated through and the feta is slightly melted.
Remove from the oven, garnish with fresh basil leaves, and serve warm.

Notes

Serve the stuffed sweet potatoes on a large platter, garnished with a drizzle of additional pesto and scattered basil leaves for a vibrant appearance.

Keyword chicken, pesto, stuffed, sweet potatoes