3 Quick & Easy Stuffed Sweet Potatoes

Ingredients

• 4 pieces Sweet Potatoes (medium, about 8-10 oz each)
• 4 tablespoons Olive Oil (extra virgin)
• 1 pound Chicken Breast (skinless, boneless, lightly seasoned with salt and pepper)
• 0.75 cup Barbecue Sauce (your favorite brand)
• 1 medium Red Onion (diced; one for BBQ, half cup diced for taco version)
• 0.25 cup Fresh Cilantro (chopped)
• 2 tablespoons Dill Pickle Relish (optional, adds tang)
• 1 small Jalapeño Pepper (diced, optional for extra heat)
• 1 cup Canned Corn (drained)
• 1 cup Black Beans (drained and rinsed)
• 1.25 tablespoons Taco Seasoning Mix (store‑bought)
• 0.5 teaspoons Salt (adjust to taste)
• 0.5 cup Diced Tomatoes (canned or fresh)
• 0.5 cup Salsa (mild or spicy, to taste)
• 2 medium Avocado (diced; one for taco, one for breakfast)
• 0.5 cup Shredded Cheddar Cheese (optional topping for taco version)
• 0.25 cup Sour Cream (optional topping for taco version)
• 4 large Eggs (room temperature)
• 2 tablespoons Milk (any type)
• 4 slices Bacon (cooked and crumbled)
• 2 tablespoons Mayonnaise (regular or light)
• 1.5 teaspoons Sriracha Sauce (adjust heat to preference)
• 2 stalks Green Onions (chopped, optional garnish)

Instructions

1. Prepare Sweet Potatoes

   Rinse each sweet potato under cold water, scrub to remove dirt, then poke 6‑8 holes all over with a fork.

   Time: PT5M

2. Cook Sweet Potatoes (Oven Method)

   Preheat oven to 400°F. Wrap each potato in a sheet of aluminum foil and place on a baking sheet. Bake for 45‑60 minutes, until a fork slides in easily.

   Time: PT45M

   Temperature: 400°F

3. Cook BBQ Chicken

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the seasoned chicken breast, cover, and cook 10‑12 minutes, flipping halfway through, until fully cooked.

   Time: PT12M

4. Shred Chicken & Add BBQ Sauce

   Remove chicken, shred with two forks, return to skillet, and stir in 3/4 cup barbecue sauce until evenly coated.

   Time: PT3M

5. Prep BBQ Topping

   Dice a portion of the red onion and chop fresh cilantro. Set aside.

   Time: PT5M

6. Sauté Veg Taco Base

   In another large skillet, heat 1‑2 tbsp olive oil over medium heat. Add ½ cup diced red onion and the diced jalapeño; sauté 3‑4 minutes until softened.

   Time: PT4M

7. Add Garlic

   Add one crushed garlic clove; cook 1 minute until fragrant.

   Time: PT1M

8. Combine Corn, Beans & Seasoning

   Stir in 1 cup corn, 1 cup black beans, 1‑1½ tbsp taco seasoning, and ½‑¾ tsp salt. Cook 3‑5 minutes until heated through.

   Time: PT5M

9. Prep Taco Toppings

   Dice tomatoes, dice the second avocado, and chop cilantro. Set aside.

   Time: PT5M

10. Whisk Breakfast Eggs

    In a medium bowl, whisk together 4 eggs, 2 tbsp milk, ¼‑½ tsp salt, and ¼ tsp black pepper.

    Time: PT2M

11. Scramble Eggs

    Heat 1‑2 tbsp oil or butter in a non‑stick skillet over medium heat. Pour in the egg mixture and scramble gently until just set.

    Time: PT5M

12. Cook Bacon

    Place bacon slices on a microwave‑safe plate, cover with paper towel, and microwave 4‑6 minutes until crisp. (Or bake at 400°F for 15‑25 minutes.)

    Time: PT5M

13. Crumble Bacon

    Break the cooked bacon into small pieces and set aside.

    Time: PT1M

14. Make Sriracha Mayo

    In a small bowl, whisk together 2 tbsp mayonnaise and 1‑2 tsp sriracha sauce until smooth.

    Time: PT2M

15. Assemble Stuffed Sweet Potatoes

    Slice each baked sweet potato open lengthwise. Fluff the interior with a fork. Fill with desired topping: BBQ chicken mixture with onion, cilantro, and optional pickle relish; or taco corn‑bean mixture with tomatoes, avocado, salsa, cheese, and sour cream; or scrambled eggs with avocado, crumbled bacon, and a drizzle of sriracha mayo. Garnish with extra cilantro or green onions.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

8 g