Stuffed Sweet Potatoes
These Cheesy Italian Chicken and Spinach Stuffed Sweet Potatoes are fast and delicious. The fresh basil, melty gooey cheese and steaming hot chicken and marinara filling is comforting and cozy and at the same time innovative and gourmet tasting!
Table of contents
Why You’ll Love These Stuffed Sweet Potatoes
I’ve been a big sweet potato lover forever and ever. But it wasn’t until a month ago that I realized that I had never shared a great stuffed sweet potatoes recipe with you! I am about to change that today with these cheesy Italian Chicken Stuffed Sweet Potatoes with spinach, basil and marinara sauce.
They are made with microwaved potatoes and jarred marinara sauce to speed up the process, making this recipe ready in only 25 minutes! This recipe is a perfect weeknight meal and will be the next recipe to add to your regular rotation.
Want More Sweet Potatoes?
I have shared dozens of sweet potato recipes here on the blog over the years. From Sweet Potato Breakfast Hash to Slow Cooker Vegetarian Chili with Sweet Potatoes plus our Sweet Potato Casserole and Sweet Potato Chipotle Soup and even desserts like my Sweet Potato Blondies. I’ve covered a lot of ground about this amazing root veggie! {Pun only slightly intended.} Make sure to dive in with our Ultimate Guide to Sweet Potatoes.
Ingredients For This Recipe
Sweet Potatoes
Try to choose four sweet potatoes that are about the same size and length so that they cook at an even rate.
Olive Oil
To cook the filling you’ll need olive oil. Since you are using the oil for cooking, you do not need to use your best quality olive oil.
Shallot, Oregano and Salt
For seasonings, I used shallot, oregano and salt in the filling. If you do not have shallot, you can use 1/4 cup minced red onion or yellow onion instead.
Ground Chicken or Turkey
I have tested this with chicken and turkey and both are equally great. If it works for your budget, I recommend trying to purchase organic chicken. Health claims on poultry packaging can be deceptive, especially regarding those about antibiotics. You can read more about antibiotics in poultry here.
Baby Spinach
To make this a complete meal I added spinach into the filling increase the veggie servings. Look for prewashed baby spinach that’s free from signs of wilting. It is always best to wash it again before using.
Soak it in cold tap water, then spin it dry in your lettuce spinner.
Purchased Marinara Sauce
To make this as easy as possible, I used purchased marinara sauce for the filling. It is already seasoned well and makes the filling come together super fast!
Part Skim Mozzarella
For the cheese I used pre-shredded part-skim mozzarella. It melts into the filling really well and is only 80 calories per ounce (which is about 30 calories less than full fat cheese.) It makes the texture of the filling so good!
Fresh Chopped Basil
The filling is made with fresh chopped basil. This is really key to the gourmet taste of this recipe. It adds so much fresh Italian flavor to the filling.
Of course if you don’t have any you can skip it altogether. I do not recommend using dried basil in this recipe as the flavor is very different from fresh.
How To Make This Chicken Stuffed Sweet Potato Recipe
Microwave the Sweet Potatoes
Before you start making the filling, you’ll want to get the sweet potatoes going. My favorite way to cook them is in the microwave because it is so much faster than the oven method.
To allow the steam to escape as they cook in the microwave, poke them all over with a fork.
- Microwave them for 8 minutes. Then carefully turn them over and microwave them for another 8 to 10 minutes.
- To check if they are done, use a fork to press into the center of them. If there is any resistance, you can keep microwaving them at 1 to 2 minute intervals.
- If you do not have a microwave you can bake the sweet potatoes at 350 degrees for 50 minutes to 1 hour. I recommend lining a sheet pan with aluminum foil to bake them on because they tend to weep as they bake. You can follow the instructions here for How To Bake Sweet Potatoes.
Make the Filling
Brown the ground chicken breast (or ground turkey) with the shallot (or onion), oregano and salt in a non-stick skillet.
Add the marinara and spinach and stir it until the spinach is wilted.
Add the basil and 3/4 cup of the cheese and stir it until the cheese is completely melted.
Open The Sweet Potatoes
Slice a slit along the length of the sweet potatoes.
Squeeze the sweet potato skins and pinch the sides of the potatoes (it will be hot so you can use oven mitts if you want.) This will open up the split.
Fluff up the filling with a fork. This will help the filling settle into the potatoes and as you eat the potato will blend with the filling better.
Add Filling
All that’s left is dividing the filling evenly among the sweet potatoes.
Top them with the reserved cheese and if you like a little more basil too.
FAQs and Expert Tips For Stuffed Sweet Potatoes
We love these stuffed sweet potatoes, but if you are looking for more basic ways to top baked sweet potatoes we have a few suggestions for you:
Top them with your favorite taco toppings like black beans, salsa, guacamole and sour cream.
Add a dollop of hummus, chopped black olives, chopped cherry tomatoes and feta cheese.
Stuff with chickpeas and drizzle with our lemon tahini dressing. Top with chopped fresh herbs and parsley.
Add a scoop of chili and top with your favorite shredded cheese, green onions and chopped cilantro.
The filling for this can be made ahead and stored in an airtight container for up to 3 days. The sweet potatoes can be baked or microwaved and then chilled. Store them covered with plastic wrap or in aluminum foil. Reheat in the microwave until steaming hot. The filling can be heated in the microwave or in a non-stick skillet over medium-low heat, stirring constantly. If possible, do not add the cheese and basil until after the filling is reheated for the best texture and flavor.
No. If you are baking the sweet potatoes in the oven you do not need to poke holes in them. It is only necessary to do so for cooking them in the microwave.
More Stuffed Vegetable Recipes
- If you love Italian flavors, then you may like these Italian Vegetarian Stuffed Peppers.
- These Italian Beef and Marinara Stuffed Portobello Mushrooms are a hidden jem!
- These Stuffed Chard Leaves with Beef and Pine nuts are like an Italian inspired cabbage roll.
- These Grilled Stuffed Summer Squash are one of those easy dinners perfect for the summer time.
- These Mexican Quinoa Stuffed Acorn Squash has gooey cheesy filling with a peppy quinoa filling.
- For breakfast try these Stuffed Portobello Breakfast Mushrooms with quinoa and egg.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Chicken Stuffed Sweet Potatoes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These Italian Chicken Stuffed Sweet Potatoes are super fast because the sweet potatoes are cooked in the microwave. The cheesy chicken and marinara filling is made with spinach and basil and both comforting and gourmet tasting!
Ingredients
4 sweet potatoes
1 tablespoon extra-virgin olive oil
1 shallot, minced
3/4 pound ground chicken or turkey
1 1/2 teaspoon dried oregano
1/2 teaspoon salt
4 cups baby spinach
1 cup marinara sauce
1 cup shredded part-skim mozzarella, divided
1/4 cup basil, chopped plus more for serving
Instructions
- Pierce potatoes with a fork all over. Microwave 8 minutes. Carefully turn potatoes over and continue microwaving 8 to 10 minutes or until the potatoes are tender when tested with a fork.
- Heat oil in a large non-stick skillet over medium-high heat. Add shallot, chicken, oregano and salt and cook, breaking up with a wooden spoon until the chicken is no longer pink. Add spinach and marinara and cook, stirring until the spinach is wilted, the chicken is cooked through and the mixture is bubbling hot. Stir in 3/4 cup cheese and 1/4 cup basil.
- Split the potatoes open with a knife. Squeeze the sides to open up the slit. Use caution as they will be very hot! Use a fork to fluff up the insides. Spoon the chicken mixture into the potatoes and top with the remaining ? cup cheese. Sprinkle with additional basil before serving.
Notes
To Bake Sweet Potatoes in the Oven
Preheat oven to 350 degrees F. Line a sheet pan with foil. Place the sweet potatoes on the foil. (No need to poke with fork.)
Bake 50 minutes to 1 hour. To test if the sweet potatoes are done, try pressing a fork into the flesh. If it slides in without resistance, it is done.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Stove Top and Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 437
- Sugar: 11 g
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 33 g
Delicious! Easy to make.
Made this tonight because I love all the ingredients. It turned out perfect! Flavors are unusual for a sweet potato but it works. Thanks for a great recipe.
An easy, flavorful, and delicious lunch or dinner option! Super simple to prepare and great for meal prep.
Hi Erika. I am so glad you tried this one. It is one of my favorites!
Very tasty and easy to make! Leftovers were a nice treat for workday lunch. I used Italian seasoned chicken and parmesan cheese.
Made these with ground turkey and fresh mozzarella and they were so yummy! Warm and comforting and perfect for a cold winter night. Kids loved too and these will go into our regular rotation!
Yummy meal! Will surely be making this soon. Such a fab recipe.
I am so glad that you liked it!
This looks sooo delicious!!! Sweet potato is one of my favourite foods and your recipe is so easy.
I am thrilled to hear it! Thank you!
I love anything with sweet potatoes but never thought to make them like this! They look so great!
I am so glad this one appeals to you!
What a pretty and appetizing dish to serve, even for a buffet. Super satisfying!
Thanks so much Megan!
Healthy and delicious! I love sweet potatoes even more than regular potatoes and it adds such a wonderful sweetness in this recipe.
I am so glad you mentioned the sweetness. That was what my husband and I loved about them as well.