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Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 10 – 15 cherry tomatoes, halved
- 2 cups shredded rotisserie chicken breast or 2 large chicken breasts (boiled and shredded)
- 3 – 4 large garlic cloves, minced
- 2 cups marinara tomato sauce (suggestions: Rao’s Vodka Sauce or Tomato Basil)
- ½ – 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (more to taste)
- ¼ cup fresh basil, roughly chopped
- ¼ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese (regular or low-fat)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash and pierce sweet potatoes, then bake them on the sheet for 40 to 65 minutes until fork-tender.
- In a sauté pan, heat olive oil and sauté onions and tomatoes for 4 to 5 minutes.
- Add minced garlic, marinara sauce, salt, pepper, Italian seasoning, basil, and shredded chicken to the pan. Simmer for 3 to 4 minutes.
- Mix in parmesan and mozzarella cheese, adjusting seasonings to taste.
- Let baked sweet potatoes cool, then carefully cut them lengthwise and fluff the insides.
- Stuff the sweet potatoes with the chicken parm mixture and top with remaining mozzarella cheese.
- Return them to the oven for about 5 minutes to melt the cheese.
Notes
For raw chicken, ensure it’s fully cooked before adding to the filling.
Taste the filling to adjust seasoning according to your preference.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 6
- Sodium: 980
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 7
- Protein: 28
- Cholesterol: 65