Chicken Fajita Stuffed Sweet Potatoes

I discovered this recipe on a random Wednesday evening when I had a pile of sweet potatoes from the farmers market and a craving for something warm and spiced. My kitchen filled with the smell of roasting potatoes and sizzling fajita spices all at once, and I realized I'd stumbled onto something that felt both comforting and exciting. The first bite was a revelation: creamy potato flesh topped with that perfect char on the chicken and peppers, all balanced by cool Greek yogurt and bright lime. It became the kind of meal I make when I want to feel like I've cooked something special without spending hours in the kitchen.

I made this for a dinner party last spring when a friend mentioned she was tired of the same rotation of weeknight meals, and watching her eyes light up when she took that first bite was worth every minute. The kitchen was loud with conversation and laughter, but somehow the most satisfying moment was watching everyone scrape their plates clean. That's when I knew this wasn't just a recipe I'd keep for myself.

Ingredients

• Sweet potatoes: Look for medium ones that are firm with no soft spots; they'll roast evenly and give you the perfect tender-creamy flesh.
• Chicken breasts: Slicing them thin means they cook quickly and absorb all those wonderful fajita spices.
• Bell peppers and red onion: The color matters here, not just for looks but because different peppers bring different levels of sweetness.
• Chili powder, cumin, smoked paprika: This combination is the backbone of the flavor, so use good quality spices if you can.
• Lime juice: Never skip this at the end; it wakes up all the other flavors instantly.
• Greek yogurt: The cool creaminess against the warm spiced chicken is essential to the whole balance of the dish.
• Fresh cilantro: A handful of this at the end transforms everything from good to unforgettable.

Instructions

Roast the sweet potatoes:

Preheat your oven to 200°C (400°F), then pierce each sweet potato a few times with a fork so they don't explode. Rub them all over with olive oil, sprinkle generously with salt and pepper, and lay them on a baking sheet. They'll take about 40 minutes until they're so tender a knife slides through without resistance.

Cook the chicken:

While the potatoes roast, heat olive oil in a large skillet over medium-high heat until it shimmers. Add your sliced chicken along with all the spices—chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne if you like heat, salt, and pepper—right from the start so the chicken absorbs everything as it cooks. Let it sit for about 5 minutes to get some golden color before stirring.

Add the vegetables:

Throw in your sliced peppers and onion, and keep stirring occasionally for 6 to 8 minutes until the chicken is cooked through and the vegetables have softened but still have a little snap to them. The kitchen will smell absolutely incredible at this point.

Finish with lime:

Squeeze fresh lime juice over everything and stir to combine—this is the moment that brings all the flavors into focus.

Prepare the potatoes:

Once they're tender enough to break with a fork, let them cool just long enough to handle, then split each one lengthwise. Gently mash the flesh with a fork and taste it, adding a little more salt and pepper if needed.

Assemble and serve:

Spoon the fajita mixture generously into each potato half, top with a dollop of Greek yogurt, and scatter cilantro over the top. Serve right away with lime wedges on the side for people to squeeze as they please.

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There's something about this meal that transforms a regular weeknight into something worth remembering. The combination of warm, soft sweet potato and bright, spiced chicken reminds me why cooking for yourself and others matters so much.

Why This Combination Works

Sweet potatoes have this natural sweetness that pairs beautifully with warm spices; the fajita seasoning doesn't clash with it but rather highlights it. The roasted texture becomes almost creamy once you mash it, creating the perfect vehicle for the sizzling chicken and vegetables. Add Greek yogurt and lime juice to the mix, and suddenly you've got temperature contrast, flavor contrast, and texture contrast all on one plate. It's the kind of bowl that feels complete without needing rice or bread on the side.

Making It Your Own

I've made this recipe dozens of ways depending on what I have on hand or what I'm craving. Sometimes I add sliced avocado for creaminess, sometimes a handful of shredded cheese for richness, sometimes black beans or crumbled tofu if I'm eating vegetarian that week. Each version is just as satisfying as the last because the foundation—that roasted potato and those fajita spices—never fails. The beauty of this dish is that it's flexible enough to feel different every time, but structured enough that it always works.

A Note on Timing and Swaps

The 40 minutes for roasting sweet potatoes is fairly fixed unless you have particularly large or small ones, so plan your prep around that. Everything else happens quickly once the oven is running, which is why I love this meal on busy nights. If dairy isn't your thing, use a plant-based yogurt and the dish still tastes incredible.

• For dairy-free eating, any creamy plant-based alternative works just as well as Greek yogurt.
• Swap the chicken for beans or tofu and you've got a vegetarian version that's equally filling.
• Pair with a crisp Mexican lager or a citrusy white wine if you're in the mood for something cold alongside.

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This is the kind of recipe that makes you feel capable in the kitchen, even if you're just starting out. Once you make it, you'll understand why it stays in rotation.

Recipe Questions & Answers

→ How do I bake the sweet potatoes evenly?

Pierce the sweet potatoes several times with a fork and rub them with olive oil before baking at 200°C (400°F) for 40 minutes or until tender.

→ What spices create the fajita flavor in the chicken filling?

A blend of chili powder, cumin, smoked paprika, garlic and onion powders, oregano, cayenne pepper, salt, and pepper gives the chicken its signature fajita spiced taste.

→ Can I make this dish dairy-free?

Yes, simply replace the Greek yogurt topping with a plant-based alternative or omit it altogether.

→ What vegetables are used in the filling?

Sliced red and yellow bell peppers and red onion are sautéed with the chicken to add color, sweetness, and texture.

→ How do I serve the stuffed sweet potatoes?

After filling the roasted sweet potatoes, add a dollop of creamy yogurt and sprinkle with chopped cilantro. Serve with lime wedges for extra brightness.