Description
A delightful blend of chicken pot pie and sweet potatoes, packed with flavor and healthy nutrients, perfect for a cozy dinner.
Ingredients
Scale
- 2 large sweet potatoes
- 1 pound cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until they’re tender and golden brown.
- In a pan, heat olive oil over medium heat. Sprinkle in the flour, stirring continuously to create a roux. Gradually whisk in chicken broth and milk, bringing it to a gentle simmer.
- Fold in the shredded chicken along with the frozen mixed vegetables, garlic powder, onion powder, and salt and pepper to taste. Cook until everything is heated through and tasty.
- Once the sweet potatoes are cooked, remove them from the oven. Cut each potato in half lengthwise and scoop out some flesh to create a cozy little boat.
- Fill each sweet potato with your creamy chicken and vegetable mixture, generously.
- Garnish with fresh parsley for a pop of color and flavor if desired.
- Serve warm, and relish in the warmth of this healthy comfort food!
Notes
Make-ahead advice: Prepare the filling ahead of time and store it in the fridge. When ready to eat, just bake the sweet potatoes and warm up the filling!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg