Ingredients
Scale
- 4 medium sweet potatoes (washed and scrubbed)
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 cup chicken broth
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley (optional, for garnish)
Instructions
Step 1: Bake the Sweet Potatoes
- Preheat oven: Preheat your oven to 400°F (200°C).
- Bake sweet potatoes: Place the sweet potatoes on a baking sheet and poke a few holes in each with a fork. Bake for 40–45 minutes or until tender.
Step 2: Prepare the Chicken Filling
- Sauté vegetables: In a large skillet, heat the olive oil over medium heat. Add the frozen mixed vegetables and sauté for about 5 minutes until heated through.
- Make the sauce: Sprinkle the flour over the vegetables and stir to combine. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 3–5 minutes.
- Add chicken and seasoning: Stir in the cooked chicken, garlic powder, onion powder, thyme, salt, and pepper. Cook for an additional 2–3 minutes until everything is heated through.
Step 3: Assemble the Dish
- Stuff sweet potatoes: Once the sweet potatoes are done baking, carefully slice them open lengthwise and fluff the insides with a fork. Spoon the chicken filling into each sweet potato.
Step 4: Serve
- Garnish and enjoy: Garnish with fresh parsley if desired. Serve warm and enjoy.
- Prep Time: 15
- Cook Time: 45