Chicken Pesto Stuffed Sweet Potatoes
Tender baked sweet potatoes are filled with warm pesto-coated shredded chicken and fresh spinach, then finished with melted mozzarella for an easy, satisfying dinner.
Prep: 15 min · Cook: 65 min · Yield: 4 · Method: Oven
Ingredients
- 4 medium sweet potatoes
- 3 cups (about 450 g) cooked shredded chicken
- 0.5 cup (120 g) pesto
- 0.25 cup (60 ml) low-sodium chicken broth
- 3 cups (90 g) baby spinach
- 1 cup (115 g) shredded mozzarella cheese
- 1 tablespoon (15 ml) olive oil
- 0.5 teaspoon (3 g) kosher salt
- 0.25 teaspoon (0.5 g) black pepper
Cooking instructions
- Heat the oven to 425°F (220°C). Scrub the sweet potatoes, pat them dry, and pierce each several times with a fork. Rub with the olive oil and place on a foil-lined baking sheet. (about 5 min) — 425°F (220°C)
- Bake until the potatoes are very soft when pierced with a knife, about 45–55 minutes, depending on size. (about 50 min) — 425°F (220°C)
- Meanwhile, place the shredded chicken, pesto, and broth in a saucepan over medium-low heat. Stir until hot and evenly coated, 5–7 minutes. The chicken should reach 165°F (74°C) if reheated from chilled. (about 7 min) — Medium-low
- Add the spinach to the chicken mixture and stir until just wilted, about 1–2 minutes. Season with the salt and black pepper. (about 2 min) — Medium-low
- Carefully split the baked sweet potatoes lengthwise, leaving the bottoms intact. Gently open them and divide the chicken mixture among the potatoes. Sprinkle with the mozzarella. (about 5 min)
- Return the stuffed potatoes to the oven and bake until the cheese is melted and bubbling, 5–8 minutes. Serve hot. (about 8 min) — 425°F (220°C)