stuffed sweet potatoes
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3 Stuffed Sweet Potatoes That are Chock Full of Flavor

These stuffed sweet potatoes are what’s for dinner tonight!

You could have tacos, you could have chicken sandwiches, but don’t you get bored of the same thing over and over? Change up the vessel and use sweet potatoes as your base! They are healthy, they are tasty, and they are super versatile.

Alex Daynes shares three ways to fill up your stuffed sweet potatoes with tons of flavor. She shares three different chicken marinades to try, and what makes these recipes a quick weeknight meal.

Find more recipes from Alex at www.alexdaynes.com, or on Instagram, @thealexdaynes.

 

Three Stuffed Sweet Potatoes

BBQ Chicken Marinade

Ingredients

  • 1 pound chicken breasts
  • 1/4 cup avocado oil
  • 1/4 cup BBQ sauce of choice
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Add all the ingredients to a gallon-sized ziplock baggie.
  2. Marinate in the fridge for a minimum of 30 minutes, to overnight.
  3. Cook chicken by dumping the bag and its marinade in the instant pot or crockpot and bake until fully cooked and ready to shred. (IP: manual for 20 minutes CP: high for 4-6 hours)
  4. Serve over a baked sweet potato and top with diced red onion, cilantro, mozzarella cheese, and additional BBQ sauce.
Notes

To prep the sweet potatoes in the Instant Pot: clean and poke the sweet potato skins with a fork. Wrap in tinfoil and add the prepared sweet potatoes to the instant pot on the trivet or in the steamer basket with half a cup of water. Lock the lid, set the valve to seal, and manually set the timer for 15 minutes. When finished, quick release the pressure and enjoy it.

To prep the sweet potatoes in the Oven: preheat oven to 400. Bake sweet potatoes for 50- 60 minutes, or until insides feel soft and enjoy.

Buffalo Chicken Marinade

Ingredients

  • 1 pound chicken breasts
  • 1 cup hot sauce of choice
  • 3 Tbsp. coconut aminos
  • 1 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne (optional)

Instructions

  1. Add all the ingredients to a gallon-sized ziplock baggie.
  2. Marinate in the fridge for a minimum of 30 minutes, to overnight.
  3. Cook chicken by dumping the bag and its marinade in the instant pot or crockpot and bake until fully cooked and ready to shred. (IP: manual for 20 minutes CP: high for 4-6 hours)
  4. Serve over a baked sweet potato and top with feta cheese, cilantro, and a drizzle of ranch or blue cheese dressing.

 

Fajita Chicken Marinade

Ingredients

  • 1 pound chicken breasts
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 Tablespoons taco seasoning
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon salt
  • 3 Tablespoons avocado oil
  • 1/4 cup coconut aminos

Instructions

    1. Add all the ingredients to a gallon-sized ziplock baggie.
    2. Marinate in the fridge for a minimum of 30 minutes, to overnight.
    3. Cook chicken by dumping the bag and its marinade in the instant pot or crockpot and bake until fully cooked and ready to shred. (IP: manual for 20 minutes CP: high for 4-6 hours)
    4. Serve over a baked sweet potato and top with cook bell peppers and onions, avocado, sour cream, cheese, and salsa.

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