Chicken Fajita Twice Baked Sweet Potatoes Recipe

Creamy baked sweet potatoes get a dinner upgrade by mixing in roasted veggies, chicken, and cheese, and then topping them with avocado. A healthy dinner that will disappear fast!


  • 4 large sweet potatoes
  • 1 pound chicken, cut into strips
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon Mexican oregano
  • 1 bell pepper, cut into strips (I used ½ green, ½ red)
  • 1 onion, cut into strips
  • 2 tablespoons lime juice
  • ½ cup cheddar cheese, shredded, plus more for topping (optional)
  • Cilantro and avocado, for topping (optional)



  1. Bake sweet potatoes on 425 degrees F in the Sharp Superheated Steam Countertop Oven for 1 hour, until soft and well baked.
  2. While potatoes are baking, season chicken with olive oil, sea salt and spices.
  3. Remove potatoes from oven, and allow to cool enough to handle.
  4. Add onions and peppers, along with the chicken, to the broiler tray, and bake on 425 degrees F for 15 minutes.
  5. Slice sweet potatoes down the center, and then remove half of the flesh from the insides. Add the sweet potato to a bowl.
  6. Add roasted chicken and veggies, along with lime juice and cheese, to the sweet potato puree, and mix well to combine.
  7. Divide the filling back into the 4 sweet potatoes. Top potatoes with additional cheese, if desired.
  8. Return sweet potatoes to the oven for another 15 minutes, until cheese starts to brown.
  9. Top sweet potatoes with avocado, cilantro, or salsa to serve.

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