What is not to love about a sweet potato? Seriously, they are so versatile, hearty, and full of nutrients. They go well in pies and baked goods. You can work them into your breakfast, lunch, or dinner. So let me brag a little about sweet potatoes. First off, you can immediately separate them from regular white potatoes which hold little nutritional value. Sweet potatoes are high in vitamin A, B5, B6, thiamin, niacin, and riboflavin. They are low on the glycemic index because they do not cause a rapid spike in your blood sugar levels like regular white potatoes do. You will get a steady release of energy from them and they will leave you feeling satisfied. Sweet potatoes are also high in anti-inflammatory benefits due to their color pigmented vitamins. And if you are looking for a good source of dietary fiber, they have that as well making that a bonus for your digestive health.
Now that you have a little background information on this popular root vegetable, I will share with you an easy way to enjoy these tasty spuds. Sweet and savory flavors call out to me all the time. And sweet potatoes are just the ingredient to make that happen as they go with almost everything. Even your favorite Mexican seasonings. So I sauteed some onions, peppers, jalapenos, and zucchini along with some spices and then added some shredded chicken to the mix. Just pile all of these colorful flavors onto your sweet potato, top it with some guacamole and salsa, and I promise you will not be disappointed. This is one of those recipes that you can easily tailor to suit your needs and likes. If you are craving beef instead of chicken, go for it. If you are looking for a meatless option, swap the meat for some beans. Choose your favorite vegetables and you are on your way to a delicious meal.
4 medium sweet potatoes
2 Tbs grass fed butter or ghee, divided
1/2 tsp sea salt
2 cups cooked shredded chicken
1 green bell pepper, sliced into 1 inch strips
1 red bell pepper, sliced into 1 inch strips
1 medium zucchini, seeds scraped out and diced
1 yellow onion, sliced, then quartered
1 jalapeno, seeds removed, diced
1 Tbs ground cumin
1 Tbs chili powder
1/2 tsp dried oregano
1/4 tsp paprika
1/4 tsp chipotle powder
1 garlic clove, minced
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
2. Scrub your sweet potatoes clean. Then rub with 1 tablespoon of your ghee or butter over the 4 potatoes. Prick them with a fork and place on baking sheet. Bake for approximately 50 minutes or until tender.
3. In a large skillet, melt the remaining tablespoon of ghee or butter over medium high heat. Then add the garlic and onions. Cook for about 2 minutes, then add the spices and mix thoroughly. Add the peppers and jalapeno. Cook for another 2 minutes, then add the zucchini. Cook for another minutes and then add your cooked shredded chicken. Cook for 2 minutes more, then remove from heat. I prefer my vegetables more firm than soft so you may want to cook a bit longer if you want a more tender vegetable.
4. Assemble your sweet potatoes by slicing your sweet potato open and gently squeezing the ends of the potatoes towards the center of the potato to create a nice opening. Then fill your potato with your chicken fajita mixture. Top with salsa and guacamole and serve.