Chicken Pesto Stuffed Sweet Potatoes

Sweet potatoes are like the cozy blanket of the food world—soft, sweet, and packed with nutrients. Now, imagine stuffing them with tender, shredded chicken smothered in a fresh, homemade basil pesto. Sounds good, right? This recipe brings together wholesome ingredients and bold flavors to create a dish that’s perfect for busy weeknights or when you want to impress guests without a lot of fuss. Bonus: It’s dairy-free, gluten-free, and inspired by paleo and Whole30 principles. Ready to dive in? Let’s get started!

At a Glance

• Time Needed: About 70–80 minutes (only 20 minutes of hands-on prep)
• Serves: 6 (easily adjustable for more or fewer portions)
• Skill Level: Easy—no fancy techniques required

Tools You’ll Need:

• Baking sheet
• Parchment paper
• Blender or food processor
• Mixing bowls
• A good knife and cutting board

Absolutely! Bake your sweet potatoes and make the pesto chicken ahead of time. Store them separately in the fridge for up to three days. When you’re ready to eat, just assemble and reheat.

Ingredients

For the Sweet Potatoes

• 6 medium sweet potatoes
• 1–2 tablespoons coconut oil (or olive oil)
• A pinch of sea salt

For the Pesto

• 1 cup walnuts (almonds or pine nuts work, too)
• 4–5 garlic cloves
• 3 cups fresh basil leaves
• 2 cups spinach or kale (optional, but great for extra greens)
• 2/3 cup olive oil
• 1½–2 tablespoons lemon juice
• 2 tablespoons nutritional yeast (optional)
• ¾ teaspoon sea salt (or adjust to taste)

For the Chicken

• 3 cups shredded cooked chicken breast (about 1 lb raw)

Swaps & Notes

• Nuts: Allergic? Use sunflower seeds instead.
• Greens: Adding spinach or kale? Cool! Don’t have any? Skip them—it’s still delicious.
• Chicken: Leftover or rotisserie chicken saves you time.
• Oil: Olive oil is a great sub for coconut oil for roasting.

How To Make It

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Rinse the sweet potatoes well, scrubbing off any dirt. Dry them with a towel, then rub them with a little coconut (or olive) oil to help the skin crisp up. Sprinkle with sea salt.

Here’s the trick: Poke each potato a few times with a fork so steam can escape while they roast. Place them on the baking sheet with enough space between them, and bake for 60–70 minutes. You’ll know they’re ready when a knife slides in easily, and the skin is just a little crispy.

Short on time? Microwave the sweet potatoes for 8–10 minutes first, then pop them in the oven to finish. It’s a time-saver and still gives you that roasted flavor.

Step 2: Make the Pesto

While the potatoes roast, get to work on that pesto. Grab your blender or food processor and toss in the walnuts, garlic, basil, and spinach (if using). Add the olive oil, lemon juice, and nutritional yeast if you want a dairy-free cheesy kick. Sprinkle in the sea salt.

Blend everything until it’s smooth and creamy, stopping now and then to scrape down the sides. If it’s too thick, drizzle in a little more olive oil or water until it’s just right.

Quick Tip: Don’t over-blend! It can heat up the pesto, which dulls the fresh basil flavor. Keep it cool for the best taste.

Step 3: Prep the Chicken

If your chicken isn’t cooked yet, boil it in salted water for 10–15 minutes until it’s fully cooked (the inside should hit 165°F). Once it’s cool enough to handle, shred it with two forks—or use a hand mixer if you’re in a hurry.

In a mixing bowl, combine the shredded chicken with the pesto. Stir it up until every piece is coated in that bright green sauce. It’s going to smell amazing.

Pro Tip: Save the chicken broth if you boiled the chicken—it’s great for soups or other recipes later.

Step 4: Assemble Your Potatoes

Take the roasted sweet potatoes out of the oven and let them cool for a few minutes so you can handle them. Cut each one lengthwise down the middle, but don’t cut all the way through—you want them to hold together like little boats. Fluff up the insides with a fork to make room for the filling.

Spoon in the pesto chicken, packing it in so every bite is loaded with flavor. Serve right away, or pop them back in the oven for 5 minutes at 400°F if you want them extra hot.

Pro Tip: The contrast between the golden sweet potato and the bright green pesto? Gorgeous. And totally Instagram-worthy (if that’s your thing).

Mix It Up

• Vegan Option: Swap the chicken for chickpeas or roasted veggies like zucchini or mushrooms.
• Nut-Free: Use sunflower seeds in the pesto instead of walnuts.
• Spicy Twist: Add red pepper flakes or a drizzle of chili oil to the pesto.
• Seasonal Swap: No basil? Use parsley or cilantro when basil is out of season.

Serving & Storing

What to Serve Them With

These stuffed sweet potatoes are a meal on their own, but if you want sides, try:

• A crisp green salad
• Roasted veggies
• A slice of garlic bread

Leftovers? No Problem

• Fridge: Store them in an airtight container for up to 3 days.
• Freezer: Wrap each stuffed potato in foil or plastic wrap and freeze for up to 3 months.

Reheating Tips

• Microwave: Heat for 2–3 minutes until warm.
• Oven: Set to 350°F and bake for 10–15 minutes for the best texture.

There you have it—a simple, healthy dinner that’s full of flavor and easy to customize. Whether you’re meal-prepping for the week or feeding a crowd, these Chicken Pesto Stuffed Sweet Potatoes are sure to be a hit. Enjoy!

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