These Mexican stuffed sweet potatoes are a favorite dinner recipe! Stuffed with tender chicken and topped with a quick guacamole, they’re so healthy and insanely full of flavor. Whole30 and paleo, these stuffed sweet potatoes are filling, full of protein, fiber, and healthy fats.
Ingredients
SWEET POTATOES
4 medium sweet potatoes , scrubbed
1 1/2 cups water
CHICKEN
2 chicken breasts
1 10-oz. can tomatoes with green chiles , undrained, any variety
1 tablespoon taco seasoning https://www.allrecipes.com/recipe/46653/taco-seasoning-i/
AVOCADO-JALAPEÑO SAUCE
1 avocado , peeled and seeded
1 jalapeño , stemmed
1/2 cup fresh cilantro leaves
1/2 cup water
2 cloves garlic
2 teaspoons white vinegar
1/2 teaspoon salt
QUICK GUACAMOLE
2 avocados
1/4 cup avocado-jalapeño sauce
salt
GARNISHES
jalapeños , sliced thin
fresh cilantro
salsa or more tomatoes with green chiles , drained, or
red onion , chopped
EQUIPMENT NEEDED
Instant Pot
food processor
Instructions
- See Notes for sweet potato and chicken cooking instructions if you do not have an Instant Pot. You can also bake your sweet potatoes in the oven while you cook the chicken in the Instant Pot to save time, if you like.
- Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in bottom of Instant Pot pot then pour 1 1/2 cups water in pot. Place sweet potatoes on trivet then secure lid and cook on Manual, high pressure for 16 minutes. Quick release pressure and remove sweet potatoes from trivet. Set aside. Discard steaming water and rinse cooking pot, making sure outside is very dry.