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bowl filled with loaded sweet potato, topped with avocado, cottage cheese and ground chicken with white beans

Stuffed Purple Sweet Potatoes

Make these Stuffed Purple Sweet Potatoes for a hearty, colourful, protein rich meal that is packed with nourishment and fiber! Made with roasted purple sweet potatoes, seasoned ground chicken, butter beans, cottage cheese, avocado, and chili crunch. This healthy stuffed sweet potato recipe is satisfying enough for dinner, easy enough for meal prep, and endlessly customizable for busy weeks when you want something delicious that still supports your protein goals.
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Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Equipment

  • baking sheet
  • large pan
  • chefs knife, cutting board, oven

Ingredients

Baked Purple Sweet Potato Ingredients

  • 2 medium sized purple sweet potatoes washed and dried
  • 1-2 tsp avocado oil
  • sea salt and cracked pepper

Ground Chicken Ingredients

  • 2 tbsp avocado oil
  • ½ red onion diced
  • 2 cloves garlic minced
  • 1 pound ground chicken
  • 1 tsp paprika
  • 1 tsp oregano
  • ½ tsp cumin
  • ½ tsp chili flakes
  • 1 tbsp tomato paste
  • 1 cup crushed tomatoes
  • 398 ml canned butter beans drained and rinsed
  • ½ tsp salt
  • cracked pepper to taste

Add-ons Ingredients

  • cottage cheese
  • sliced avocado
  • chili crunch
  • flaky salt
  • cracked pepper
US Customary - Metric

Instructions

  • Preheat oven to 400.
  • Generously prick the potatoes all over with a fork.
  • Coat potatoes with oil and season with salt and pepper.
  • Place potatoes on a baking sheet and bake for 50-60 minutes or until soft in the middle.
  • Once soft, set aside to cool slightly to make it safer/easier to handle.
  • In a large skillet heat oil over medium high heat. Add onion and saute for several minutes. Add garlic and cook for 1 minute.
  • Add ground chicken. Break the chicken up with a spatula and cook until it is no longer pink. Season with spices and a pinch of salt.
  • Make a hole in the middle for the tomato paste. Cook off the paste for 1-2 minutes before adding crushed tomatoes. Allow the mixture to cook for several minutes before adding butter beans. Cook for 2-3 more minutes, taste for seasoning and remove from heat. Cover if your pan has a lid.
  • Once potatoes have cooled enough to work with (be careful, the insides will still be piping hot!), slice down the middle of the potato. Use a fork to press the potato down.
  • Scoop (with your heart)chicken/butterbean mixture onto the potatoes.
  • Add a scoop of cottage cheese and sliced avocado on top. Spoon some chili oil on top and season with flaky salt.

Notes

Can't find purple sweet potatoes? Use regular or sweet potatoes instead.
*macros do not include optional add on ingredients

Nutrition

Serving: 1serving | Calories: 428kcal | Carbohydrates: 42g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 804mg | Potassium: 1418mg | Fiber: 9g | Sugar: 9g | Vitamin A: 16555IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.