I made this for the family on Thursday and it was a HUGE hit. In fact such a hit, that my husband ate 6! Yes you read this correctly 6 and he said he could have eaten more, but his mouth got tired of chewing!
So if you have eaters in your house double the recipe.
Ingredients
- 4 – 6 sweet potatoes
- 2 Tbsp melted coconut oil
- 12 to 16 ounces of shredded chicken breast
- 1/2 a red onion , thinly slice
- 2 cloves garlic , minced
- 1/2 cup of red pepper diced
- 1/2 cup of yellow pepper diced
- 1/2 cup of green pepper diced
- 1/2 teaspoon ground cumin
- 1 teaspoon creole seasoning
- 1 cup shredded raw cheddar cheese or daiya vegan cheese
- 1 lime , juiced
- 1/4 cup cilantro leaves
- 1 cup of guacamole ( I use Holy Guacamole if You don’t want to make it from scratch)
- 1 cup of salsa
Directions:
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Wrap sweet potatoes in one piece of paper towel. Microwave on high settings for 10 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 14-15 minutes until soft (if the centres are still a little hard, don’t worry they will continue to cook in the oven later).
Or Sweet Potato Bake Method:
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Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).
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While the sweet potatoes are cooking, add a small amount of oil to the pan; add the onions to a skillet/frying pan over medium-high heat. Next, add the chicken, salsa, garlic and peppers. Cook for 5 minutes. Add in the seasonings and continue cooking until chicken is completely coated in the seasonings remove from heat and set aside.
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Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle (not until they’re completely cold); and carefully slice them in half.
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Add the chicken fajita mixture to a bowl and mix in lime juice.
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Arrange the sweet potatoes on a baking sheet, and stuff them with the fajita mixture. Sprinkle with cheese and cilantro leaves and top with guacamole. Put them back into the oven for 15 minutes.
- Enjoy!
Fit Chic