Our Thai sweet chili chicken wings are out of this world delicious and so simple to make. You’ll bake the wings to sticky perfection and then toss them with even more delicious sticky Asian sweet chili glaze. So good!

Our sweet chili wings are sticky, sweet, and spicy, with a bit of crunch, thanks to a handful of chopped peanuts and sliced green onion sprinkled on top. They are easy, too. The sweet chili glaze only needs three ingredients!

It’s no secret that we love our chicken wings. For more recipes like this, see our baked buffalo hot wings, spicy glazed chicken wings, BBQ chicken wings, or these Vietnamese wings made with fish sauce!

Key Ingredients

• Chicken Wings: You can usually find them whole or already separated into drumsticks and wingettes. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
• Thai Sweet Chili Sauce: This is the main ingredient of our glaze. It’s a delicious blend of sweet, spicy, and tangy flavors. I love Mae Ploy Sweet Chili Sauce, but feel free to use your favorite brand. I also use sweet chili sauce to make the dressing for this Thai chicken salad!
• Light Soy Sauce or Tamari: This adds a savory balance and seasons the sticky glaze.
• Chili Paste: Sambal Oelek is my go-to for its pure chili heat, but you can also use Sriracha or Gochujang. Just remember to adjust the amount to your desired level of spice. I also use Sambal Oelek in our spicy garlic ginger edamame.
• Peanuts and Green Onions (Optional): These add a lovely crunch to the finished wings. Toasted sesame seeds are also a great option! I use the same topping for our hoisin sticky ribs.

Find the full recipe with measurements below.

How to Make Sweet Chili Chicken Wings

These sweet and spicy Thai chili chicken wings are incredibly easy to make! You’ll whisk together Thai sweet chili sauce, soy sauce, and chili paste to create the sticky glaze. You can easily adjust the heat by adding more or less chili paste.

Next, toss the wings with half of the glaze and arrange them on a baking sheet fitted with a rack. Baking the wings on a rack allows hot air to circulate, resulting in crispy skin. If you don’t have a rack, no worries! Just bake them directly on the sheet, and remember to flip and rotate them a few times during cooking.

Once the wings are out of the oven, toss them with the remaining glaze and finish with a sprinkle of chopped peanuts and sliced green onions. These wings are so simple yet incredibly delicious! I love them.

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My easy baked sweet potato fries recipe guarantees crispy, golden-brown outsides with sweet and tender insides. Trust us, you’ll want to make a double batch.

Our family absolutely devours these sweet potato fries! If Joanne is in the kitchen while I’m making them, she starts eating them straight off the sheet pan. That’s why we always recommend making a double batch. Bonus: they’re unbelievably easy to make!

We’re pretty picky about fries, which is why we’re obsessed with how these turn out. Perfectly caramelized and crispy on the outside, yet sweet and tender in the middle. If you love these, be sure to check out some of our other favorites, like our baked french fries, potato wedges, and homemade tater tots.

Key Ingredients

• Sweet potatoes: I like medium sweet potatoes (sometimes sold as yams) for these fries. It doesn’t matter if the label says sweet potato or yam, as long as you buy small-to-medium potatoes with orange flesh. Look for Beauregard, Jewel, or Garnet sweet potatoes. They make the best fries.
• Oil: I use avocado oil or olive oil for coating the fries before baking.
• Salt and pepper: I keep them simple, but this is a great time to bring out seasoned salt or your favorite spice blend (I love this Cajun seasoning).

Find the full recipe with measurements below.

How to Make the Best Sweet Potato Fries

Tip 1: Don’t worry about peeling. I bake my sweet potato fries in the oven. They’re not quite as crispy as deep-fried fries, but they’re healthier and taste incredible. I don’t bother peeling the sweet potatoes. Just scrub them clean under cold water before slicing.

Tip 2: Cut them thin. It’s up to you how thick you want your fries, but we like them thin and crispy, so we slice them on the thinner side. Cut the sweet potato into slabs, then slice the slabs into thin fries. Watch our video to see exactly how we do it. It’s really easy!

Tip 3: Don’t overcrowd your baking sheet and preheat it. The secret to crispy baked sweet potato fries is giving them plenty of space. If they’re packed too tightly, they’ll steam instead of crisp up. I also like to preheat my baking sheets before adding the fries since it gives them a head start and helps them brown beautifully.

Toss the fries with oil, salt, and pepper, then spread them out on foil- or parchment-lined, preheated baking sheets.

Tip 4: Bake at a higher temperature. Bake the sweet potato fries in a 425°F oven until they’re golden brown and crisp. Depending on how thick you cut them, this usually takes 15 to 25 minutes. Keep an eye on them near the end so they don’t over-brown. Sweet potatoes can go from perfectly caramelized to too dark pretty quickly.

Serving Suggestions

Serve these delicious oven-baked sweet potato fries with burgers, veggie burgers, Caesar salad, sandwiches, and turkey meatloaf. My son also loves these with homemade fish sticks and chicken nuggets.

Depending on your favorite dipping sauce, you can make a homemade sauce alongside them. I love homemade ketchup, mayonnaise, or this creamy honey mustard sauce. Garlic aioli is another favorite, and don’t forget fry sauce!

More Sweet Potato Recipes

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This is not your typical, overly sweet and sour meatballs recipe. Our fresh twist has juicy, tender chicken meatballs swimming in a perfectly balanced sauce.

I honestly can’t get enough of these Asian-inspired meatballs. They have an amazing coconut sweet and sour sauce, which gets simmered down until it’s thick and shiny, perfect for coating the meatballs. They’re so good you’ll have a hard time not stealing them out of the pan. These are especially good served over rice (I love this coconut rice) and topped with plenty of that incredible sauce.

You’ll use full-fat coconut milk and skim a bit of the thick coconut cream at the top of the can to add to the meatball mix itself. This is our secret for making the meatballs incredibly juicy and soft inside. The rest of the can turns into our creamy sauce, which simmers with a bit of broth, the brown sugar, and lime to get that perfect sweet and sour flavor profile.

Key Ingredients

• Ground Chicken: Look for ground chicken with some fat (92/8 or close to it is perfect). Skip the leaner options. It’ll just give you tough, dry meatballs. I use the same trick for my classic meatballs, too! Ground pork or turkey are also excellent.
• Coconut Milk: You’ll want full-fat coconut milk for this recipe. When you’re at the store, give the can a flip and listen. You shouldn’t hear much sloshing liquid; that means you’ve got a good amount of thick coconut cream inside, which is precisely what we want! Once you get it home, don’t shake it. We need that separation of cream and milk. We’ll “steal” 2 tablespoons of that thick cream for the meatball mixture, and the rest of the can will make our sweet and sour sauce.
• Ginger, Garlic, and Lemongrass Paste: These are our aromatics (I love the combination). Fresh lemongrass can be a bit fussy to prep, so I usually go for the lemongrass paste in a tube (it’s also fantastic for our red curry paste). If you can’t find the paste, don’t worry, I’ve included instructions on how to prepare fresh lemongrass in the tips section below the recipe.
• Green Onion, Basil, Mint: We’ll add these fresh herbs to both the meatballs and the sauce at the end. It makes this dish taste super vibrant and fresh. I love Thai basil for this, but any variety will do!
• Brown Sugar: This is what brings the “sweet” to our sweet and sour sauce and balances the sour. Brown sugar works so nicely with the aromatics and fish sauce. If you prefer, coconut sugar would be a great substitute here, too.
• Lime and Rice Vinegar: These are the “sour” elements of our sauce! Use unsweetened rice wine vinegar and fresh lime (you’ll use both the zest and the juice for maximum sourness).
• Chinese 5 Spice: We add just a tiny bit (1/4 teaspoon) to the meatball mixture. I love it, but if you don’t want to buy a whole new spice jar for just a quarter teaspoon, you can use an equal amount of Garam Masala. Or, try ground allspice, but reduce it to 1/8 teaspoon instead.
• Fish Sauce: Oh, how I love fish sauce! As you might’ve seen in our Vietnamese Pho, sesame ginger shrimp marinade, or Thai chicken salad recipes, it adds an incredible salty, umami, and slightly funky flavor that nothing else can replicate. I always have Red Boat and Three Crabs in my pantry (both are excellent choices for this dish).
• Chicken Broth: Grab your favorite store-bought or homemade chicken broth. Vegetable broth works perfectly fine here, too. We only need a small amount to blend with the coconut milk and create our sauce.

Find the full recipe with measurements below.

Tips for Making Our Favorite Sweet and Sour Meatballs

Tip 1: Use full-fat coconut milk. The secret to these meatballs starts with a can of full-fat coconut milk that hasn’t been shaken. We’ll scoop a couple of tablespoons of that thick coconut cream right from the top of the can and add it to our meatball mixture. The rest of the coconut milk will then form the base of our incredible sweet and sour sauce.

Tip 2: Chill before forming. I like to form the meatballs and then pop them in the fridge for 5 to 10 minutes. This little trick helps them firm up, so they stay beautifully round when you cook them.

Tip 3: Make the sauce in the same pan. After browning your meatballs, you’ll build the sweet and sour sauce right in the same pan. Then, simmer the meatballs in the sauce until they’re cooked through.

Tip 4: Reduce your sauce. At this point, the sauce will be a bit thin. So, we’ll remove the meatballs and let the sauce continue to simmer and reduce down into a thicker, shinier consistency (usually takes about 10 minutes).

Tip 5: Finish with fresh lime. Finish it off with a final squeeze of lime, then serve your sweet and sour meatballs with plenty of that incredible flavor-packed sauce spooned over the top.

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Turkey, Sweet Potato, and Black Bean Soup is a great use for leftover turkey, but you can also make this tasty soup with chicken. And I’ve adjusted this recipe to use more turkey and fewer beans and sweet potatoes for a lower-carb version.

PIN Turkey, Sweet Potato, and Black Bean Soup to try it later!

This delicious and easy Turkey, Sweet Potato, and Black Bean Soup is a lovely way to use leftover leftover turkey, if you’re lucky enough to end up with some! And one of my favorite traditions for the day after Thanksgiving is taking the turkey carcass, putting it in a roasting pan with lots of water, onions, carrots, celery, and a bit of Penzeys Turkey Soup Base, and filling up the house with the smell of homemade Turkey Stock.

And this soup recipe with turkey, black beans, and lime is one of my favorite soups to make with leftover turkey, and I’m indulging my love of sweet potatoes here as well. This recipe is pretty flexible, but don’t leave out the touch of fresh lime juice added at the very end. Lime and sweet potatoes are what make this soup so absolutely delicious!

Soup with sweet potatoes and black beans is a splurge for people who are watching carbs, but I’ve updated this favorite soup to make it a bit lower in carbs. Here’s the printer-friendly recipe of the original version for anyone who was a fan!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can this Turkey Sweet Potato Soup recipe be made with chicken?

Any soup recipe that uses leftover turkey can also be made with cooked diced chicken!

What did I do to make the Turkey Sweet Potato Soup lower in carbs?

I love this soup so much, but the original recipe was more of a carb splurge than I wanted these days with both beans and sweet potatoes. To make a lower-carb version of the soup, I just used fewer sweet potatoes and beans and more turkey. And I also added a little more turkey stock to make sure it’s still eight servings.

Want Low-Carb Turkey Soups?

Check out Low-Carb Turkey Soup Recipes to see the lowest-carb turkey soup recipes on my blog.

How to make Turkey, Sweet Potato, and Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You can make the soup using chicken broth from a can, but I highly recommend making turkey stock if you have a turkey carcass. Here is how to make homemade Turkey Stock, and it will make your house smell great while it cooks.
2. Start by cooking the onions and celery a few minutes in the bottom of the soup pot. 
3. Then add diced sweet potatoes, spices, and turkey stock and simmer about 40 minutes. 
4. Add black beans and liquid and simmer about 15 minutes more.
5. Then add the diced turkey and green chiles and simmer another 15 minutes. 
6. Stir in the lime juice, simmer a few minutes more, and serve hot. 
7. This Turkey Sweet Potato Soup is good with cheese and sour cream to sprinkle on at the table if you like the sound of that!

Weekend Food Prep:

This recipe for Turkey, Sweet Potato, and Black Bean Soup has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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These outrageously tasty vegan stuffed sweet potatoes are one of my favorite ways to enjoy sweet potatoes! We roast them and then stuff them with our simple avocado and tomato salsa. They are simple and so good!

I’m always looking to add to our collection of sweet potato recipes, and these vegan stuffed sweet potatoes are such a great option! We roast the potatoes until soft and tender, then fill them with a zesty, chunky salsa made with avocados, tomatoes, and lime. It’s light and super comforting, perfect for a weeknight meal.

Roasted sweet potatoes are on regular rotation in our house, so I love throwing in this stuffed version to change things up. This stuffed sweet potato recipe is definitely one you’ll want to make again and again. For more delicious sweet potato inspiration, check out our mashed sweet potatoes, coconut roasted sweet potatoes, or my favorite, sweet potato and black bean tacos!

Key Ingredients

• Sweet Potatoes: I look for medium sweet potatoes that are firm and have smooth skin. I also love purple sweet potatoes (ube) for this recipe if you can find them.
• Garlic: I toss a few garlic cloves onto the baking sheet to roast alongside the sweet potatoes and turn sweet (like roasted garlic). Then, I squeeze the roasted garlic into my avocado and tomato salsa before stuffing the sweet potatoes.
• Avocado: Use slightly firm, ripe avocados for this so you can chop them into bite-size pieces. To pick them, gently squeeze the avocado with the palm of your hand. If it yields a little when pressed, it’s ready to eat. You can also check under the stem. If the stem pulls away and the area underneath is green, you’ve found an avocado perfect for this recipe.
• Tomatoes: Use what you love. In the photos, we have used a variety of cherry tomatoes, but any ripe tomato will do.
• Lime, Jalapeño, and Cilantro: I use this combination when making our avocado salad, which this stuffing is loosely based on. Feel free to leave out the jalapeño or add more, depending on your love of spice.

How to Make Stuffed Sweet Potatoes

We roast our sweet potatoes for this recipe, scrub away any dirt, and then use a fork to pierce the potatoes in several places. Place them onto a baking sheet, toss on your garlic cloves (with the peels left on), and then bake in a 400°F oven until they are very sweet and begin oozing (45 to 60 minutes).

Make the chunky salsa just as your sweet potatoes are finishing up in the oven. Combine chopped avocado, tomatoes, jalapeño, cilantro, and lime juice, then when they are cool enough to handle, squeeze the soft and sticky roasted garlic into the bowl. Add a pinch of salt and gently toss. Then, make a slit down the middle of your potatoes, and stuff them with as much salsa as you can fit.

The sweet potatoes are soft and sweet, and the salsa is fresh, bright, and flavorful. We love it!

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Black Bean Sweet Potato Soup is a vegetarian soup that’s loaded with flavor, and please don’t skip the lime juice! This meatless soup isn’t low in carbs, but see tips below for making a lower-carb version of this tasty soup.

PIN Black Bean Sweet Potato Soup!

This Black Bean Sweet Potato Soup seems perfect after a few days of indulgent holiday eating. This is a soup for people who are avoiding meat and don’t mind a few carbs, but see tips below for an easy option if you like to make a version that will be lower in carbs!

This easy stovetop soup will light enough to help you recover from holiday food overload, easy enough that you don’t need much time in the kitchen. And it’s still going to be warm and comforting if you’re in a part of the world where the weather is cold. I hope you like the recipe if you like the sound of a soup with black beans and sweet potatoes!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Are they yams or sweet potatoes?

Even though they are often mistakenly called yams in U.S. grocery stores, the vegetables used to make this soup are orange-fleshed sweet potatoes! But your store may call them yams or sweet yams.

Want a version of this soup that’s still vegetarian but lower in carbs?

Soup with black beans and sweet potatoes is never going to be super low in carbs. But if you want a lower-carb version for this tasty soup, switch out one can of black beans for a low-carb vegetable like frozen cauliflower rice or chopped red bell pepper. That will definitely make it lower in carbs.

How to Make Black Bean Sweet Potato Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil in a heavy soup pot, then cook onions for 6 minutes, or until they’re just starting to brown. Then add minced garlic, ground coriander, ground cumin, ground fennel, and black pepper and saute about 1-2 minutes more.
2. Rinse 2 cans black beans until no more foam appears, then let the beans drain.
3. While onions are cooking, chop up two medium sweet potato into pieces. 
4. When onions and spices have been cooked long enough, add vegetable stock, black beans, and sweet potatoes to the soup pot, along with salt to taste.
5. Let cook about 30 minutes, or until sweet potatoes are falling-apart tender. Use a slotted spoon to remove 3 cups of sweet potatoes and beans.
6. Then use an Immersion Blender (affiliate link) or regular blender to puree the remaining soup.  (Be very careful if you do this in a regular blender!)
7. Add the reserved beans and sweet potatoes back into the soup and simmer about 15 minutes more.
8. Taste to see if you want more salt, then add the lime juice and simmer for 5 more minutes.
9. Serve Black Bean Sweet Potato Soup hot, with a dollop of Greek yogurt or sour cream if desired.

Want More Vegetarian Recipes?

If you’re interested in more recipes without meat, check out the archives for Vegetarian Recipes.

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These sweet chili salmon bites pan-fried and glazed in caramelised, sweet and salty sticky sauce will quickly become your favourite salmon recipe. I make this dish on a weekly basis and the family loves it!

Jump to: Overview | Ingredients | How To Make | Serving Suggestions | Nutrition Notes | Go To Full Recipe | More Salmon Recipes

Salmon Bites Glazed With Soy & Sweet Chili

In this recipe, salmon bites or fillets are pan-fried until pink and flaky, then coated in a sticky, sweet chilli, soy and garlic glaze sauce.

Everyone in my family loves this salmon recipe so much that I cook it weekly. Plus, it’s quick and easy and only needs a handful of accessible ingredients. You can have the whole meal on the table in under 20 minutes. A winning dinner in my book!

If you like flavours of teriyaki salmon, you will enjoy this one!

What To Serve With Salmon Bites

I have a couple of go-to dishes to serve with salmon bites.

We almost always have it with Basmati rice (or sometimes cauliflower rice) and then either a side of stir-fried green vegetables like Chinese broccoli, bok choy and broccoli OR with an Asian-style slaw salad.

You can serve sweet chilli salmon with white or brown rice, cauliflower rice, quinoa, rice noodles, any other noodles or even with a side of sweet potato.

For a stir-fry, I usually cook a bunch of cut-up veggies over medium-high heat for a few minutes and then a few splashes of soy sauce or Tamari and maybe a little lemon juice. I keep these simple because the glazed salmon packs a lot of bold flavours.

For the slaw salad, I shred red or Wombok/Napa cabbage, carrots, red bell peppers, red onion and coriander and toss through with a dressing made of lime juice, fish sauce, brown sugar or honey, sesame oil and some olive oil. You can also use store-bought Asian dressing to save time.

What You Will Need

Find full measurements in the recipe card below.

• Salmon – I use about 1.1-1.2 lb or 500 grams of salmon fillets for about 4 servings. I like to buy fish fillets without skin as it works better for this particular salmon bites recipe. It’s easier to cut and flip, plus some of my family members don’t eat the skin so I don’t bother.
• Having said that, I have also made this glazed sweet chilli salmon dish with long fillets rather than bite-size pieces and with the skin on. In this case, I pan-fry it on the skin side first until it’s nice and crispy.
• Money-saving tip: I often buy frozen salmon fillets and defrost them for a few hours before cooking or in the fridge overnight. Salmon tails or steaks are often cheaper and will work just as well with this sticky sweet chilli sauce.
• Sauces – I like to use a Thai-style sweet chili sauce like the Ayam brand and premium light soy sauce. I have made the dish with regular soy sauce but it’s a little more full-on and saltier, I prefer a more subtle taste of the light soy sauce in this recipe. Garlic is optional, sometimes I add it in and if I can’t be bothered I only use those two sauces.
• Dietary Swaps – You can use sugar-free sweet chilli sauce and coconut aminos or Tamari instead of regular soy sauce.

Watch The Video

How To Make Salmon Bites With Sweet Chili

• Pro-Tip: I like making this dish as salmon bites rather than long fillets because it cooks the fish faster and more evenly. You know how the salmon fillets will often have thinner ends and thicker middle, which always seems to be undercooked, so you have to throw the fillets back in the pan and then the thinner bits end up overcooked and dry. Yep, that’s annoying!
• Another reason I like to cook salmon as bite-size pieces is because you get every bite coated in that delicious caramelised glaze.
• Step 1. The first thing to do is to cut our salmon into square or rectangular pieces, about 1-1.5 inches long/thick. Sprinkle very lightly with salt and set aside.
• Step 2. Heat a couple of tablespoons of olive oil in a large frying pan over medium-high heat. Once hot, add the salmon bites and cook for 1 minute over medium-high heat. Then turn the heat down to medium-low and cover the frying pan with a lid. Cook for 3 more minutes. Using a lid speeds up the cooking time significantly!

• Step 3. Remove the lid and after about 20-30 seconds, turn the salmon pieces over and cook for 1.5-2 more minutes on the other side without a lid. Thinner pieces can be taken out earlier as won’t need as much cooking.
• Step 4. Remove pre-cooked salmon bites to a bowl and scrape off any stuck, browned flesh bits from the bottom of the pan. Save those bits as they are delicious and crispy.

• Step 5. Now it’s time to make our caramelised salmon glaze sauce! You can use the same frying pan but I like to switch to a slightly smaller pan for this step.
• Add another tablespoon of oil and place over medium heat. Add the garlic and cook for 1 minute, stirring a few times, until it starts to get golden brown.

• Step 6. Now add 1/3 cup of sweet chili sauce and 2 tablespoons of light soy sauce.
• Stir through and increase the heat to high. Cook for 1 minute and about 20-30 seconds, stirring frequently until the sauce starts to bubble and thicken.

• Step 7. Once it looks caramelised and semi-sticky, return the salmon pieces and stir through the sauce. Leave in the pan over heat for about 30 seconds to bubble away gently. Remove from heat and sprinkle with green onions to finish the dish.

More Salmon Recipes

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Saucy and packed with flavor, this sweet chili chicken is a weeknight winner! Tender chicken bites get a crunchy coating, then get tossed in a sticky, sweet, and slightly spicy sauce. YUM!

Ingredients for Sweet Chili Chicken

• Chicken: Boneless skinless chicken thighs can be used in place of the chicken breast if you prefer.
• Oil: Vegetable or canola oil is best for frying the chicken! Add more oil, if needed, to prevent the chicken from sticking.
• Sweet Chili Sauce: Store-bought bottled sauce makes this recipe super easy, but if you prefer homemade, use my recipe!

How to Make Sweet Chili Chicken

This sweet chili chicken recipe is quick, easy, and packed with sticky, sweet goodness that clings to every crispy bite. Serve it with fried rice and Kung Pao Brussels sprouts for an Asian inspired meal.

1. Season Chicken: Place chicken pieces into a large bowl, then season with garlic salt and paprika. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken evenly.
2. Coat in Cornstarch*: Transfer the chicken to a large Ziplock bag. Add 1 cup of cornstarch to the bag, then seal it and shake to coat the chicken well.
3. Pan Fry Chicken: In a medium sized frying pan over medium high heat, add vegetable oil for frying. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned.
4. Add Sauce & Serve: Pour Thai sweet chili sauce and toss to coat well. Garnish with diced green onions, if desired. Serve sweet chili chicken over rice and enjoy!

More Easy Chicken Recipes

Dinner

3 Packet Crockpot Chicken

4 hours 5 minutes

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With the veggies, chicken, sweet potato and simple seasonings, these loaded chicken fajita sweet potatoes are amazing! So much flavor!

If fajita flavors are your jam, you are going to love this recipe!

Veggies (customizable to your liking!), chicken and lots of smoky flavors are piled high on tender sweet potatoes, and the result is a combination that never gets old!

Fajita Vegetables

I like to stick with traditional fajita vegetables for this recipe;

• onions
• bell peppers (usually red, yellow and/or orange)
• mushrooms

But you can definitely (and easily) customize the vegetables to your liking, subbing in veggies you like or have on hand and nixing the veggies that cause you stress.

The vegetables are sautéed in a skillet – and if you like lots of golden color on them, cook them in batches so they get maximum exposure to the bottom of the hot pan.

Everything Else for Fajitas

Once the vegetables are cooked just until tender (say no to mushy veggies!), add in:

• cooked chicken
• cilantro
• lime juice
• seasonings: cumin, chili powder, smoked or regular paprika, garlic.

Pro Tip: for a meatless version, sub the chicken with a can of rinsed and drained beans (or just a lot of extra veggies!).

Cooking the Sweet Potatoes

The base of this yummy recipe is, of course, sweet potatoes (or yams ). *See the note in the recipe below for sweet potato substitutions.

Cook the sweet potatoes on a greased and foil-lined half sheet pan for about an hour at 375 degrees F. While they cook, prepare that fajita topping like we just talked about!

Cut the sweet potatoes in half and mess them up a bit with a fork so that the flesh is lightly mashed. Then, sprinkle with salt and pepper. DO NOT FORGET THIS STEP. It’s very important for overall flavor.

Top each sweet potato half with a very heaping (yes, this is scientific) scoop of the chicken fajita filling. And then douse with a healthy sprinkle of shredded cheese.

Broil those loaded chicken fajita sweet potatoes until the cheese is melted and bubbly and golden.

Ermagersh. SO YUMMY.

One sweet potato half is a very satisfying and abundant serving. They can be served as is or loaded with toppings of your choice: sour cream, avocado, cilantro, salsa.

I highly recommend going the load-up-the-already-loaded-sweet-potatoes-with-more-toppings route.

Loaded Sweet Potatoes

Digging into these flavor blasted sweet potato bombs is a bit chaotic and messy. It’s all part of the delicious journey.

I am, admittedly, a huge fajita fan. But these loaded chicken fajita sweet potatoes are next level delicious.

The leftovers (sans sour cream and avocados) reheat amazingly well and make for literally the best lunch in the history of ever. Which also means this recipe makes me a leftover hoarder for which I will not apologize.

Can’t wait for you to make these! You’re going to love them!

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Loaded Chicken Fajita Sweet Potatoes

Yield: 8 servings

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 1 hour hr 40 minutes mins

• 4 medium sweet potatoes (see note)
• 1 tablespoon olive oil
• ½ medium onion, cut into half moon slices
• 2 large bell peppers, any color, cored and sliced into thin strips
• 2 cups sliced mushrooms
• 2 to 3 cups cooked, shredded or chopped chicken
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked or regular paprika
• ½ teaspoon garlic powder
• 1 to 2 tablespoons fresh lime juice
• ½ cup chopped cilantro
• 1 ½ cups shredded Mexican blend cheese (see note)
• Toppings: sour cream, avocado, cilantro, salsa, etc.

Cook ModePrevent your screen from going dark

• Preheat the oven to 375 degrees F. Line a half sheet pan with foil and grease with cooking spray. Poke a few holes in each sweet potato with the tines of a fork. Place the sweet potatoes on the sheet pan and bake until tender, about 1 hour.

• While the sweet potatoes cook, heat the olive oil in a deep skillet over medium heat. Add the onion and peppers and cook until tender, 3-4 minutes, seasoning with a pinch of salt and pepper. Remove to a plate and return the skillet to the heat.

• Add another splash of olive oil, if needed. Add the mushrooms and cook, without stirring (for more golden color), for 1-2 minutes. Stir or flip and continue cooking for a few more minutes until golden and tender. Season with a pinch of salt and pepper.

• Add the onions and peppers back to the skillet with the mushrooms. Add the chicken, cumin, chili powder, paprika, garlic powder, lime juice and cilantro. Season to taste with salt and pepper!

• Preheat the oven broiler and position a rack in the upper middle position in the oven.

• Cut each sweet potato in half lengthwise and place on the baking sheet cut side up (replacing the foil, if needed). Scrape the flesh of the sweet potato with a fork until it is lightly mashed. Sprinkle with a pinch of salt and pepper.

• Divide the chicken/veggie mixture evenly among the sweet potatoes, piling it high.

• Sprinkle cheese over the top. Broil until the cheese is golden and bubbling (watch closely!), 2-3 minutes.

• Serve immediately with toppings of your choice (sour cream, salsa, avocado, cilantro, etc).

Potatoes: I haven’t tried subbing out the sweet potatoes for russets, yukon golds or another variety, but it’s worth a try if that’s your preference. And if you really want a wild potato variation, try the fajita topping over tater tots (top with cheese and broil per the recipe). 
Veggies: the vegetables in this recipe are totally customizable. Veggies you don’t like or don’t have on hand can be swapped out for others (like zucchini, broccoli, carrots, etc). 
Meatless: this meal can easily be made meatless just by leaving out the chicken. A can of beans, rinsed and drained, could also be added (with or without the meat). 
Cheese: Monterey Jack and cheddar can be subbed for the Mexican cheese blend.

Course: Main Course

Cuisine: American

Method: Bake

Serving: 1 serving, Calories: 252kcal, Carbohydrates: 28g, Protein: 16g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 44mg, Sodium: 239mg, Fiber: 5g, Sugar: 8g

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