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If you're looking for a dish that combines comfort, health, and convenience, look no further than Loaded Chicken Sweet Potato Cups. This delightful recipe is not only packed with flavor but also offers a nutritious twist that makes it a perfect choice for families and meal prep enthusiasts alike. Imagine tender, sweet potato cups filled with savory chicken, beans, corn, and topped with gooey cheese – it’s a meal that satisfies the taste buds and the nutritional needs of your family.

Loaded Chicken Sweet Potato Cups

Discover the deliciousness of Loaded Chicken Sweet Potato Cups, a comforting and nutritious dish perfect for families and meal prep. These delightful cups feature tender sweet potatoes filled with savory chicken, beans, corn, and topped with melty cheese. Packed with vitamins and fiber, they offer a tempting alternative for dinner or snacks. Easy to prepare and customizable, these cups will impress everyone at your table with their flavor and health benefits. Dive into this satisfying recipe today!
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Ingredients
  

2 large sweet potatoes

1 lb (450g) cooked chicken breast, shredded (rotisserie chicken works great!)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup diced red onion

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese (or Mexi-blend cheese)

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

1/4 cup sour cream or Greek yogurt (for serving)

Juice of 1 lime

2 teaspoons taco seasoning

Salt and pepper, to taste

Olive oil, for drizzling

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce each one a few times with a fork. Drizzle them lightly with olive oil and sprinkle with salt. Wrap each potato in foil and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

    Prep Chicken Mixture: While the sweet potatoes are baking, combine the shredded chicken, black beans, corn, diced red onion, cherry tomatoes, taco seasoning, lime juice, salt, and pepper in a bowl. Mix until well combined and set aside.

      Assemble Sweet Potato Cups: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise, and gently scoop out a bit of the insides to create a small cup, leaving some flesh for texture.

        Fill the Cups: Spoon the chicken mixture generously into each sweet potato half, pressing down lightly to pack it in. Top each filled cup with a handful of shredded cheese.

          Bake Again: Place the filled sweet potato cups on a baking sheet and return them to the hot oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

            Serve and Garnish: Once out of the oven, let them cool for a minute. Top with diced avocado, a dollop of sour cream or Greek yogurt, and sprinkle with chopped cilantro before serving. Enjoy your loaded chicken sweet potato cups warm!

              Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 4 servings