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!

Mushrooms and bell peppers and broiled cheese on sweet potatoes.

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.

Pan with bell peppers, onions and mushrooms.

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!).

Pan filled with sauteed bell peppers, mushrooms, cilantro, cumin, chili powder, and cooked chicken.

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.

Sweet potatoes on sheet pan; veggies and chicken on sweet potatoes; cheese on veggies; everything broiled until golden.

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.

Top down view of sweet potato loaded with chicken, veggies, sour cream, salsa, and avocado.

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!

Fork taking bite of sweet potato with bell peppers, mushrooms, sour cream and avocados.

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Several sweet potatoes on white tray with mushrooms, bell peppers, and cheese.

Loaded Chicken Fajita Sweet Potatoes

5 stars (21 ratings)

Ingredients

  • 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.

Instructions 

  • 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).

Notes

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.
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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