Description
A wholesome and comforting dish featuring tender chicken and mixed vegetables stuffed in baked sweet potatoes.
Ingredients
Scale
- 2 large sweet potatoes
- 1 pound cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes until they are tender and delicious.
- In a pan, heat the olive oil over medium heat. Add the flour and stir to make a roux.
- Gradually whisk in the chicken broth and milk, bringing it to a gentle simmer.
- Toss in the shredded chicken, frozen vegetables, garlic powder, onion powder, salt, and pepper. Cook until everything is heated through.
- Once the sweet potatoes are cooked, cut them in half lengthwise and scoop out some of the flesh.
- Generously fill the sweet potatoes with the chicken and vegetable mixture.
- Garnish with fresh parsley if desired and serve warm.
Notes
Feel free to customize with your favorite vegetables or proteins. Leftover filling can be stored for up to two days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 410
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg