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Healthy Loaded Sweet Potatoes

These sweet potatoes are fresh, wholesome, and packed with nutrient rich ingredients. If you want an indulgent baked potato without all the calories this is choice for you.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

Healthy Loaded Sweet Potatoes

  • 4 large sweet potatoes
  • 3 thinly sliced, cooked chicken thighs (see recipe notes for how I cooked my chicken) You can buy precooked chicken to save on time
  • 3 cups roughly chopped kale, rinsed and dried, ribs and stems removed
  • 1 medium onion, cut in half, then thinly sliced 
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flake
  • 2 tbsps salted butter
  • 1 avocado, thinly sliced
  • 1 fresno chili, thinly sliced
  • Radish, thinly sliced
  • Cojita cheese
  • Fresh cilantro

Chipotle Crema

  • 1 cup crema or crème fraiche
  • 2 chipotles in adobo sauce 
  • 1 clove garlic 
  • Juice of 1/2 a lime 
  • 1/4 tsp paprika
  • 1/4 tsp salt

Instructions
 

For the chipotle crema:

  • Blend all ingredients in food processor. Chill until ready to use.

For the sweet potatoes:

  • Preheat oven to 375°F. Using a fork or sharp pairing knife puncture a few holes into the sweet potatoes and place them on a baking sheet lined with with foil. Cook the sweet potatoes for 1 hour or until they can be easily pierced by a fork.
  • 3/4 of the way through the cooking time of the sweet potatoes, heat 2 Tbsp olive oil in a medium sized skillet over medium heat. Add garlic and red pepper flake. Cook until fragrant, about 30 seconds. 
  • Add onions and cook until they begin to sweat, about 5 minutes. Add chopped kale. 
  • Cover and cook until kale is tender, about 7-10 minutes. Season with salt and pepper to taste. (Keep on a low heat until ready to use)
  • When sweet potatoes are finished cooking let them rest for 2-3 minutes. After resting cut length wise down the center without cutting through to the bottom. With a fork, fluff the inside of each sweet potato with 1/2 Tbsp of butter. 
  • Load the potatoes. Start first with the kale mixture, then add sliced chicken, Cojita cheese, sliced avocado, sliced radish, fresno chili, and cilantro. 
  • Drizzle each potato with chipotle cream. Enjoy! 

Notes

I seasoned the chicken with garlic powder, onion powder, salt, pepper, paprika, chili powder, and cumin. To achieve a "crust" on the outside of the chicken I pan fried the chicken thighs in a cast iron skillet. You can easily do this step while the sweet potatoes are baking.