Loaded Chicken Sweet Potato Cups

Savor the deliciousness of Loaded Chicken Sweet Potato Cups, a nutritious and flavorful recipe perfect for any occasion. These cups feature baked sweet potatoes filled with a savory mix of shredded chicken, black beans, corn, and fresh veggies, topped with melted cheese. Packed with vitamins, fiber, and lean protein, they offer a delightful way to enjoy this superfood. Ideal for family dinners, meal prep, or gatherings, these cups are sure to become a favorite in your kitchen.

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Ingredients

2 large sweet potatoes

1 lb boneless, skinless chicken breast

1 cup cherry tomatoes, halved

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 avocado, diced

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure it's hot enough to roast the sweet potatoes to perfection.

Prepare the Sweet Potatoes: Rinse the sweet potatoes under cold water to remove any dirt. Using a fork, prick the skin of each sweet potato several times to allow steam to escape while roasting. Wrap each potato in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until they are fork-tender and easily pierced.

Cook the Chicken: While the sweet potatoes are roasting, heat 1 teaspoon of olive oil in a skillet over medium heat. Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper, coating them evenly. Cook the seasoned chicken for about 6-7 minutes on each side, or until it is fully cooked and juices run clear. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into bite-sized pieces.

Mix the Filling: In a large mixing bowl, combine the diced chicken, halved cherry tomatoes, black beans, corn, and half (½ cup) of the shredded cheddar cheese. Stir the ingredients together gently, ensuring an even mix, and taste to adjust the seasoning as necessary.

Assemble the Cups: After the sweet potatoes have roasted and are cool enough to handle, carefully cut each one in half lengthwise. Use a spoon to scoop out some of the flesh, creating a hollow cup to hold the filling. Be sure to leave enough flesh in the potato to maintain its structure.

Fill the Cups: Spoon the chicken and vegetable mixture generously into each halved sweet potato cup. Top each filled cup with the remaining shredded cheddar cheese for an extra cheesy goodness.

Bake Again: Return the filled sweet potato cups back onto the baking sheet and place them in the oven again. Bake for an additional 15-20 minutes, or until the cheese is melted, bubbling, and slightly golden.

Serve: Once removed from the oven, garnish the sweet potato cups with diced avocado and freshly chopped cilantro. Serve warm, with a dollop of sour cream on the side if desired for added creaminess.

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

- Presentation Tips: Arrange the loaded sweet potato cups on a vibrant platter. For an extra pop of color, sprinkle some additional cilantro on top, and serve with lime wedges to squeeze over the dish just before eating.