Mediterranean Stuffed Sweet Potatoes with Spiced Chicken

Mediterranean Stuffed Sweet Potatoes with Spiced Chicken ingredients

• For the Sweet Potatoes
• 4 count large sweet potatoes
• 1 tbsp olive oil
• 0.25 tsp salt
• For the Spiced Chicken Filling
• 1 lb ground chicken
• 1 tbsp olive oil
• 0.5 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 0.5 tsp ground cumin
• 0.5 tsp smoked paprika
• 2 cups baby spinach, chopped
• 0.25 cup sun-dried tomatoes, packed in oil (drained and chopped)
• 0.25 cup Kalamata olives, pitted and sliced
• 0.25 cup chicken broth
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.5 cup feta cheese, crumbled
• For Garnish
• 2 tbsp fresh parsley, chopped

Watch how to make Mediterranean Stuffed Sweet Potatoes with Spiced Chicken

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Mediterranean Stuffed Sweet Potatoes with Spiced Chicken

1. Preheat your oven to 400°F (200°C). Wash and scrub the 4 large sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
2. Rub each sweet potato with 1 tablespoon of olive oil and sprinkle with 0.25 teaspoon of salt. Place them directly on an oven rack or on a baking sheet lined with parchment paper.
3. Bake the sweet potatoes for 45-60 minutes, or until they are very tender when squeezed and easily pierced with a fork. Baking time will vary based on potato size. While they are baking, prepare the filling.
4. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 lb of ground chicken and cook, breaking it up with a spoon, for 5-7 minutes until it is no longer pink and is lightly browned. Drain any excess fat and set the chicken aside.
5. Reduce the heat to medium. Add 0.5 medium finely chopped yellow onion to the same skillet and sauté for 3-4 minutes until softened. Stir in 2 minced garlic cloves and cook for another 1 minute until fragrant.
6. Stir in 1 teaspoon of dried oregano, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of smoked paprika. Cook the spices for 30 seconds, stirring constantly, to bloom their flavors.
7. Add 2 cups of chopped baby spinach, 0.25 cup of chopped sun-dried tomatoes, and 0.25 cup of sliced Kalamata olives to the skillet. Cook, stirring occasionally, until the spinach has wilted, which should take about 2-3 minutes.
8. Return the cooked ground chicken to the skillet. Pour in 0.25 cup of chicken broth, then stir in 0.75 teaspoon of salt and 0.5 teaspoon of black pepper. Cook for 2-3 minutes, allowing the liquid to reduce slightly and the flavors to meld.
9. Remove the skillet from the heat and gently stir in 0.5 cup of crumbled feta cheese until just combined. Do not overmix, as the feta will melt into the warm mixture.
10. Once the sweet potatoes are tender, carefully remove them from the oven. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through.
11. Fluff the flesh of each sweet potato with a fork, then generously spoon the spiced chicken and vegetable mixture into the center of each potato, ensuring they are well-filled.
12. Garnish each stuffed sweet potato with 2 tablespoons of fresh chopped parsley before serving hot. These make a complete and satisfying meal on their own.

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