Description
Delicious street corn chicken stuffed into sweet potatoes, topped with feta and spices.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup cooked shredded chicken
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
- While the sweet potatoes are baking, in a medium bowl, combine the shredded chicken, corn, feta cheese, mayonnaise, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix well to combine.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
- Fill each sweet potato half with the chicken and corn mixture, pressing it down gently to pack it in.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.
- Remove from the oven and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture.
- You can substitute Greek yogurt for mayonnaise for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg