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Chicken Fajita Twice Baked Sweet Potatoes Recipe

Chicken Fajita Twice Baked Sweet Potatoes Recipe
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish, Snack
Cuisine: American
Keyword: Chicken, fajita, recipe, side dish, snack, steam, supersteam, sweet potato, twice baked
Servings: 4 servings


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


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