Baked Sweet Potatoes: Filled with Chicken and Enchilada Sauce

Friday, 8 April 2016
I'm constantly on the look out for healthy lunch options. I don't know if its just me but I find it the most difficult meal to plan and cook for - needs to be easy and of course practical if you're not home.  I made these spicy chicken filled sweet potatoes a few weeks back and they were quite a hit. Again they were a little too spicy for my liking as I used Danielle Walker's Easy Gluten-Free Enchilada Sauce, see recipe here. Next time I will just add a little less chili powder.

Although sweet potatoes are a starch they're a great low GI food. They stay in your body and keep you full, in the good way.  



2 medium sweet potatoes

1 packet chicken strips (200g)

1 yellow pepper
1 red onion
Salt and pepper
3 teaspoons coconut oil
Fresh basil for garnish


1. Preheat your oven to 180* degrees. Wash and dry your sweet potato well. I like to leave the skin on but go ahead and peel them if you prefer. Spike the sweet potato with a sharp knife and place them in an oven proof dish with 2 teaspoons of coconut oil and give it a good shake. Sprinkle a little salt over the potatoes and bake for 30 to 40 minutes, until soft and tender.

2. While the potatoes are baking, heat a frying pan on medium heat with 1 tsp of coconut oil. And your chicken strips to the hot pan. Sprinkle chicken rather heavily with salt and pepper and add a dash of lemon juice. Fry the chicken for 2 to 3 minutes on either side. Once the chicken is cooked allow to cool for a few minutes. Once the chicken is cool cut into small chunks.

3. Chop up the yellow pepper and red onion into little chunks. Add to the chopped chicken pieces.

4. Slice open the tops of the cooked sweet potatoes and open them up.  Spoon in the filling. Top with 1 teaspoon of enchilada sauce per sweet potato. Grate a small amount of cheese over the sweet potatoes and return them to the oven for 5 minutes, until the cheese is melted.



¼ cup plain yogurt
1 tsp lemon juice
½ tsp fresh garlic
Salt and pepper to taste


1.  Mix all the ingredients together until smooth and creamy.

2Once you’ve removed the potatoes from the oven drizzle with the yogurt sauce and garnish with fresh basil.

What are some of your favourite go-to lunchs?

If you use any of my recipes, feel free to tag me using @heysarahjeanne or #sarahjeanneblog on Instagram.
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