Pesto Chicken Stuffed Sweet Potatoes
Enjoy a dairy-free and flavorful dish when preparing the Pesto Chicken Stuffed Sweet Potatoes. You can prepare this wholesome and impressive meal in less than two hours.
This post may contain affiliate links. We may receive a commission if you click and purchase something. Please see our disclosure policy for more details.
When I was younger, I would always call pesto sauce the “green sauce.” I loved having it added to my chicken or pasta. Even though I am much older now, I still love pesto sauce and the way that it adds extra flavor to simple meals.
It is the reason that I enjoy this Pesto Chicken Stuffed Sweet Potatoes so much. While many recipes call for traditional white potatoes, this recipe uses sweet potatoes to add a sweet touch to the meal that pairs perfectly with the pesto sauce. This is an easy Whole 30 recipe too.
It’s sweet potato season on the farm, so we have a boatload of these delicious potatoes to enjoy just in time for the holiday season.
Try This Easy Fall Recipe
Instead of purchasing pre-made pesto sauce, this recipe teaches you how to easily make your own with a blend of essential ingredients, such as olive oil for the base, lemon juice, spinach, and basil leaves.
It might sound slightly complicated, but I promise you that it is easy for anyone to make in minutes. If you have a food processor at home, making pesto is easy. You just have to add the ingredients into the food processor and blend for a few minutes to create the perfect sauce to add to your chicken.
The Benefits of Preparing Pesto Chicken Stuffed Sweet Potatoes
The Pesto Chicken Stuffed Sweet Potatoes is a dairy-free dish. If you are lactose intolerant, this is the perfect recipe for you to make for the family. Not only is it dairy-free, but it is also a genuinely healthy meal to prepare because it contains sweet potatoes, chicken for protein, and even spinach that gets used to make the pesto sauce.
You do have to take care of some preparation, but it is a relatively simple process. You can cook and shred your chicken in advance and then leave your sweet potatoes baking in the oven for an hour or until they are soft in the center. You can make the pesto sauce while those sweet potatoes are baking.
Tips To Make Stuffed Sweet Potatoes
- While you have the option of following this recipe to a T, you may want to make a few adjustments.
- If you love a strong garlic flavor, for example, you may want to use extra peeled garlic in your food processor.
- When it comes to shredding your chicken, you may typically use a fork to get the job done, but that can be a bit time-consuming.
- Save time by placing your chicken into a bowl and using an electric mixer to shred the chicken at a faster pace.
- Instead of taking 10 minutes or so to get your chicken shredded, you can have it all shredded to pieces in just one minute.
How To Store Stuffed Sweet Potatoes
If you have any extra stuffed sweet potatoes left, wrap them in aluminum foil and then store them in the refrigerator. You can heat your leftover Pesto Chicken Stuffed Sweet Potatoes in the microwave, toaster oven, or traditional oven.
Easy Sweet Potato Recipes
Rosemary Parmesan Sweet Potatoes
Save this easy sweet potato recipe for later. Pin the image below to your favorite Pinterest board.
Pesto Chicken Stuffed Sweet Potatoes
Enjoy a dairy-free and flavorful dish when preparing the Pesto Chicken Stuffed Sweet Potatoes. You can prepare this wholesome and impressive meal in less than two hours.
Ingredients
- 1 cup raw almond
- 4-5 cloves of peeled garlic
- 3 cups fresh basil leaves
- 2 cups fresh spinach
- 2/3 cup olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp nutritional yeast (optional)
- 3/4 tsp sea salt
- 3 cups cooked shredded chicken breast or about 1 lb uncooked
- 6 medium sweet potatoes
- Coconut oil for baking
Instructions
To Bake Potatoes:
1. Preheat your oven to 400 degrees.
2. Poke sweet potatoes with a fork and then coat with a bit of coconut oil all over.
3. Place on a parchment-lined baking sheet and bake 60-70 mins until soft.
For The Pesto:
1. Combine almonds, garlic, basil leaves, spinach, olive oil, lemon juice, nutritional yeast, and salt in a blender or food processor.
2. Blend on high speed until a paste forms, scraping sides as needed.
3. Combine cooked shredded chicken and pesto in a large bowl, mix well. 4. Season with salt if needed.
5. Once potatoes are ready, cut each one lengthwise and top generously with chicken pesto mixture. Serve warm!
One Comment