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- 4 medium sweet potatoes - 2 boneless, skinless chicken breasts - 1 tablespoon Cajun seasoning - 1 tablespoon olive oil - 1 red bell pepper, diced - 1/2 onion, finely chopped - 2 cloves garlic, minced - 1 cup black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup shredded cheese (cheddar or pepper jack) - Salt and pepper to taste - Fresh cilantro or parsley for garnish - Sour cream or Greek yogurt for serving (optional) Measuring your ingredients carefully makes a big difference. Use a kitchen scale for precise weights if you have one. For volume measurements, use standard measuring cups and spoons. If you want to adjust the spice level, start with less Cajun seasoning and add more to taste. You can swap ingredients based on what you have. For sweet potatoes, use regular potatoes if needed. Chicken can be replaced with shredded rotisserie chicken for speed. Black beans can be swapped with pinto beans or chickpeas. If you dislike cheese, try avocado or skip it entirely. Fresh herbs can be replaced with dried ones, but use less. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). While the oven heats, wash the sweet potatoes. Poke holes in each one with a fork. This helps them cook evenly. Place the sweet potatoes on a baking sheet. Bake them for 45-50 minutes until they become soft. You can check if they are done by gently squeezing them. While your sweet potatoes are baking, heat one tablespoon of olive oil in a skillet over medium heat. Season two boneless chicken breasts with Cajun seasoning, salt, and pepper. Cook the chicken for about 6-7 minutes on each side. This makes sure the chicken is fully cooked. Once done, take the chicken out and let it rest. Shred the chicken using two forks. Next, in the same skillet, add half an onion, two cloves of minced garlic, and one diced red bell pepper. Sauté these for 3-4 minutes. You want the onion to become clear. Then, stir in the shredded chicken, one cup of black beans, and one cup of corn. Mix all the ingredients well. Let it heat through for 2-3 minutes. Adjust the seasoning if you need to. Once the sweet potatoes are baked, let them cool for a bit. Cut each sweet potato in half lengthwise. Scoop out some flesh from each half to make room for the filling. Fill each half with the Cajun chicken mixture. Make sure to pack it in well. Top each half with shredded cheese. Return the stuffed sweet potatoes to the oven for another 10 minutes. This melts the cheese nicely. After they are done, take them out and garnish with fresh cilantro or parsley. If you like, add a dollop of sour cream or Greek yogurt on top before serving. Enjoy your savory delight! To get the best Cajun flavor, use fresh spices. Fresh spices give a strong taste. Use a good brand of Cajun seasoning. You can also blend your own mix. Mix paprika, cayenne, garlic powder, and onion powder for a bold flavor. Cooking sweet potatoes right is key. Wash them well first. Poking holes helps them cook evenly. Bake them until soft. Check with a fork. If it slides in easily, they are done. Let them cool before cutting. This helps avoid burns. Once stuffed, top with cheese and herbs. Fresh cilantro or parsley adds color and taste. Serve with sour cream or Greek yogurt on the side. This adds creaminess and balances the spice. You can also add hot sauce for extra heat. Enjoy this dish warm for the best taste! Pro Tips Choose the Right Sweet Potatoes: Select sweet potatoes that are firm and free of blemishes for the best flavor and texture. Customize Your Cajun Seasoning: Adjust the amount of Cajun seasoning based on your spice tolerance; add more for a kick or less for a milder flavor. Add Extra Veggies: Feel free to include additional vegetables like spinach or zucchini to the chicken mixture for more nutrients and flavor. Let Sweet Potatoes Cool: Allow the baked sweet potatoes to cool slightly before cutting them open to prevent burns and make handling easier. {{image_2}} You can easily make a vegetarian version of Cajun chicken stuffed sweet potatoes. Instead of chicken, use kidney beans or chickpeas for protein. Add extra veggies like zucchini, mushrooms, or spinach. You can still use Cajun seasoning for that spicy kick. Sauté the veggies with olive oil, onion, and garlic. Then mix in your beans and stuff the sweet potatoes. This version is both tasty and filling! For those who need gluten-free options, you’re in luck! All the main ingredients in this recipe are already gluten-free. Sweet potatoes, beans, and vegetables are safe choices. Just ensure your Cajun seasoning does not contain gluten. You can find gluten-free blends at stores or online. This dish remains delicious, hearty, and safe for gluten-sensitive eaters! Want to switch up the flavors? Try using different proteins. Shrimp or turkey can replace chicken for a new twist. You can also add spices like smoked paprika or cayenne pepper for extra heat. If you love creamy textures, mix in cream cheese or a cheese sauce before stuffing. You can even change the cheese on top. Use feta or goat cheese for a tangy flavor. These variations keep the dish fresh and fun! To store leftovers, let the stuffed sweet potatoes cool down first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the filling and sweet potatoes for better storage. This way, they stay fresh and tasty. When you are ready to eat, preheat your oven to 350°F (175°C). Place the stuffed sweet potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15 to 20 minutes. If you prefer the microwave, place them on a microwave-safe plate. Heat for 2 to 3 minutes, checking to ensure they are warm throughout. If you want to freeze the stuffed sweet potatoes, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. You can store them for up to three months. To eat, let them thaw overnight in the fridge. Reheat as mentioned above. This method keeps the flavors intact. Yes, you can prep these stuffed sweet potatoes in advance. Cook the sweet potatoes and chicken early in the day or even the night before. Store the chicken mixture in the fridge. When you're ready to eat, just reheat the filling and stuff it into the sweet potatoes. This way, you save time and still enjoy a tasty meal. If you don't have Cajun seasoning, you can make your own. Mix paprika, garlic powder, onion powder, and black pepper. You can also add cayenne for heat. Other options include chili powder or Italian seasoning. Each will give a different flavor, but they will still taste great. Absolutely! You can change the toppings based on your taste. Try using different cheeses like mozzarella or feta. Add green onions, avocado, or even jalapeños for a kick. You can also swap the sour cream for Greek yogurt or a spicy sauce. Make it your own! In this post, I covered how to make Cajun chicken stuffed sweet potatoes. I discussed the key ingredients, cooking steps, and helpful tips for great flavor. I also shared tasty variations for different diets and how to store leftovers. You can make this dish your own with different toppings. Enjoy experimenting and savoring each bite! Your success depends on following these steps. Trust yourself, and let your kitchen creativity shine.

Cajun Chicken Stuffed Sweet Potatoes

Delicious sweet potatoes filled with a spicy Cajun chicken mixture, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Cajun
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 0.5 onion finely chopped
  • 2 cloves garlic, minced
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 cup shredded cheese (cheddar or pepper jack)
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley
  • for serving sour cream or Greek yogurt (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Wash the sweet potatoes thoroughly, poke holes in them with a fork, and place them on a baking sheet. Bake for 45-50 minutes until they are tender.
  • While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Season the chicken breasts with Cajun seasoning, salt, and pepper.
  • Cook the chicken in the skillet for about 6-7 minutes on each side until fully cooked. Remove from the skillet and let rest for a few minutes before shredding it with two forks.
  • In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes until the onions are translucent.
  • Stir in the shredded chicken, black beans, and corn to the skillet. Mix well and let it heat through for about 2-3 minutes. Adjust seasoning if necessary.
  • Once the sweet potatoes are done, let them cool slightly. Cut each sweet potato in half lengthwise and scoop out a bit of the flesh, creating space for the filling.
  • Fill each sweet potato half generously with the Cajun chicken mixture. Top each with shredded cheese.
  • Return the filled sweet potatoes to the oven for an additional 10 minutes to melt the cheese.
  • Remove from the oven, garnish with fresh cilantro or parsley, and serve with a dollop of sour cream or Greek yogurt if desired.

Notes

Feel free to adjust the spice level by adding more or less Cajun seasoning.
Keyword Cajun, chicken, stuffed, sweet potatoes