Twice-Baked Chicken, Vegetables & Sweet Potato Casserole

If you’re craving comforting, flavorful food that’s still wholesome, these twice-baked chicken sweet potatoes are a perfect choice.

Twice Baked Chicken Sweet Potatoes

Sweet potatoes have become a favorite in my kitchen — they’re sweet, satisfying and quick to prepare. These twice-baked chicken sweet potatoes combine tender sweet potato flesh with a savory chicken and vegetable filling, melted cheese and a touch of lime for brightness. They’re an easy weeknight dinner that also works well for casual entertaining.

This recipe is a great way to refresh your usual chicken and potato rotation. The twice-baked method gives you creamy sweet potato mixed with a colorful vegetable and chicken filling, finished with gooey mozzarella. It looks impressive on the plate, comes together quickly and keeps the meal on the healthier side without losing any comfort-food appeal.

Packed with vegetables and seasoned simply with paprika and thyme, these stuffed sweet potatoes are an easy way to add more veggies to family meals — kids rarely resist melted cheese and chicken. Use the vegetables you prefer; the recipe is versatile and forgiving.

I like to include onion, red and green bell peppers, zucchini and peas, then finish the filling with lime juice for a bright note. Add as much cheese as you like — these disappear fast once they hit the table.

Twice Baked Chicken Sweet Potatoes Recipe

Ingredients:

3 medium-large sweet potatoes, washed and scrubbed
vegetable oil
1 onion, thinly sliced
9 oz (250 g) cooked chicken breast, cut into small cubes
2 cloves garlic, smashed
1 small red bell pepper, diced
1 small green bell pepper, diced
1/4 cup zucchini, diced
1/4 cup frozen peas
1 tsp sweet paprika
1 tsp dried thyme
1 cup grated mozzarella cheese
juice of 1 lime
extra lime wedges to serve

You will also need:

microwave
paper towels
fork
skillet
spoon
mixing bowl
baking sheet
parchment paper
cooking spray
oven

Directions:

Preheat the oven to 430°F (220°C).
Dry the sweet potatoes, wrap each in a paper towel and microwave on high for 10 minutes. Remove carefully (watch the steam), pierce all over with a fork, rewrap and microwave another 15 minutes until soft. The center may still be slightly firm — it will finish cooking in the oven.
While the potatoes cook, heat a small amount of oil in a skillet over medium-high heat. Add the sliced onion and sauté about 2 minutes until translucent.
Add the chicken and the diced vegetables. Cook until the vegetables begin to soften. Add the garlic and cook until fragrant, then stir in the paprika and thyme so the chicken is evenly seasoned. Remove from heat and set aside.
Let the sweet potatoes cool about 5 minutes, then slice each in half lengthwise.
Carefully scoop out the flesh with a spoon, leaving a thin layer of flesh attached to the skin so the skins keep their shape. Transfer the scooped sweet potato flesh to a mixing bowl and place the skins on a prepared baking sheet.
Add the chicken and vegetable mixture to the sweet potato flesh and combine thoroughly. Stir in the lime juice.
Line a baking tray with parchment paper and lightly grease it with cooking spray. Arrange the skins on the tray and fill each with the chicken–sweet potato mixture.
Top each stuffed potato with grated mozzarella and bake about 15 minutes, until the cheese melts. For a crispier, golden top, bake a few minutes longer until browned to your liking.
Serve hot with lime wedges and your favorite salsa or dip.

Twice Baked Chicken vegetables sweet potatoes

Ingredients

3 whole medium large sweet potatoes washed and scrubbed thoroughly
vegetable oil
1 onion thinly sliced
9 oz = 250 g cooked chicken breast cut into small cubes
2 cloves garlic smashed
1 small red bell pepper cut into cubes
1 small green bell pepper cut into cubes
1/4 cup zucchini cut into cubes
1/4 cup frozen peas
1 tsp sweet paprika
1 tsp dry thyme
1 cup grated mozzarella cheese
juice from 1 lime
extra lime wedges to serve

Instructions

Preheat the oven to 430°F (220°C).
Dry sweet potatoes and wrap in paper towel. Microwave on high for 10 minutes, remove carefully, pierce all over with a fork, rewrap and microwave an additional 15 minutes until soft.
Heat oil in a skillet and sauté the onions over medium-high heat for about 2 minutes until translucent.
Add the chicken and vegetables, cook until slightly soft. Add garlic, then stir in paprika and thyme until the chicken is well seasoned. Remove from heat.
Allow the sweet potatoes to cool about 5 minutes, slice in half and scoop out the flesh, leaving a thin edge so skins hold their shape. Place the flesh in a mixing bowl.
Combine the chicken mixture with the sweet potato flesh, stir in lime juice and mix until well combined.
Line a baking sheet with parchment and lightly grease. Fill the potato skins with the mixture, top with mozzarella and bake about 15 minutes until cheese melts. Bake longer for a golden, crispy top.
Serve hot with lime wedges and your favorite salsa.