Stuffed sweet potatoes with Cajun chicken, peppers, and yogurt sauce for a hearty Southern-inspired main dish.
# What You’ll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
→ Cajun Chicken Filling
05 - 2 large boneless, skinless chicken breasts, diced
06 - 1 tablespoon olive oil
07 - 1 tablespoon Cajun seasoning
08 - 1 medium red bell pepper, diced
09 - 1 medium yellow bell pepper, diced
10 - 1 small red onion, diced
11 - 2 cloves garlic, minced
→ Yogurt Drizzle
12 - 1/2 cup Greek yogurt
13 - 1 tablespoon lemon juice
14 - 1 teaspoon honey
15 - Pinch of salt
→ Optional Garnishes
16 - 2 tablespoons chopped fresh cilantro
17 - 1 avocado, sliced
18 - Lime wedges
# Step-by-Step Guide:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Wash sweet potatoes and pierce each several times with a fork. Rub with olive oil, sea salt, and black pepper. Arrange on the prepared baking sheet and roast for 40–50 minutes, or until easily pierced with a knife.
03 - While the sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced chicken and Cajun seasoning, sautéing for 3–4 minutes.
04 - Add diced red bell pepper, yellow bell pepper, red onion, and minced garlic to the skillet. Stir occasionally and cook for 5–7 minutes until chicken is cooked through and vegetables are softened. Remove from heat.
05 - In a mixing bowl, whisk together Greek yogurt, lemon juice, honey, and a pinch of salt until smooth. Set aside.
06 - When sweet potatoes are cool enough to handle, slice each open lengthwise, ensuring not to cut all the way through. Fluff the interior with a fork.
07 - Divide the Cajun chicken mixture evenly among the sweet potatoes. Spoon the yogurt drizzle over each and garnish with cilantro, avocado slices, and lime wedges as desired. Serve warm.
