Description
A comforting and delicious dish that combines sweet potatoes with a creamy chicken and vegetable filling.
Ingredients
Scale
- 4 medium Sweet Potatoes
- 2 cups Cooked Chicken, shredded
- 1 cup Mixed Vegetables (carrots, peas, corn)
- 1 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Salt and Pepper to taste
- Fresh Herbs (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork.
- Bake the sweet potatoes for about 45-60 minutes until tender.
- Heat the chicken broth in a medium saucepan over medium heat.
- Add the shredded chicken and mixed vegetables to the broth.
- Stir in the heavy cream, garlic powder, onion powder, salt, and pepper; simmer for 5-7 minutes.
- Remove the sweet potatoes from the oven and cut them in half lengthwise.
- Scoop out some flesh to create a cavity for the filling.
- Fill each sweet potato half with the creamy chicken mixture.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes.
- Serve immediately, garnished with fresh herbs if desired.
Notes
Assemble the filling a day in advance and store in the fridge for easy preparation. Adjust vegetables based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg