Cranberry Pecan Chicken Stuffed Sweet Potatoes Recipe
Introduction
Cranberry Pecan Chicken Stuffed Sweet Potatoes bring together sweet, savory, and nutty flavors in a wholesome and satisfying meal. This easy recipe combines tender baked sweet potatoes with a flavorful chicken filling featuring dried cranberries and crunchy pecans. Perfect for a cozy dinner or meal prep, it’s both nutritious and delicious.
Ingredients
- 4 medium-sized sweet potatoes, scrubbed well
- 1 lb boneless chicken tenderloin
- ½ cup dried cranberries
- 1 cup chopped pecans
- ¼ cup green onions, chopped
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Optional: rosemary for garnish
Instructions
- Step 1: Preheat your oven to 425 degrees F. Wrap each sweet potato individually in foil and place them directly on the oven rack. Bake for 45 minutes to 1 hour, or until the potatoes are very soft when gently pressed.
- Step 2: While the potatoes bake, season the chicken tenderloins with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a medium skillet over medium-high heat.
- Step 3: Cook the chicken in the skillet for 3–5 minutes on each side, until fully cooked through. Add pecans, dried cranberries, and chopped green onions to the skillet, tossing everything together to combine well.
- Step 4: Remove the sweet potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise, then top generously with the cranberry pecan chicken mixture.
- Step 5: Garnish with fresh rosemary if desired, and serve warm.
Tips & Variations
- For extra creaminess, add a dollop of Greek yogurt or sour cream on top before serving.
- Substitute pecans with walnuts or almonds if preferred or to add different textures.
- Use ground chicken or turkey for a quicker cooking option.
- Add a splash of maple syrup to the chicken mixture for enhanced sweetness and depth of flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. For best texture, reheat the sweet potatoes separately from the chicken mixture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can bake the sweet potatoes and cook the chicken mixture in advance. Store them separately and assemble just before serving to keep textures fresh.
What can I use if I don’t have dried cranberries?
Dried cherries or raisins are good substitutes that provide a similar sweet-tart flavor to complement the savory chicken and pecans.
PrintCranberry Pecan Chicken Stuffed Sweet Potatoes Recipe
A delicious and healthy meal featuring baked sweet potatoes stuffed with a flavorful mixture of sautéed chicken tenderloin, dried cranberries, chopped pecans, and green onions, seasoned with garlic, onion powder, and paprika. This dish combines sweet and savory flavors with a satisfying crunch, perfect for a nutritious lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Sweet Potatoes
- 4 medium-sized sweet potatoes, scrubbed well
Chicken Mixture
- 1 lb boneless chicken tenderloin
- 1/2 cup dried cranberries
- 1 cup chopped pecans
- ¼ cup green onions, chopped
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
Optional Garnish
- Fresh rosemary
Instructions
- Bake the Sweet Potatoes: Preheat your oven to 425°F (220°C). Wrap each sweet potato individually in foil and place them directly on the oven rack. Bake for 45 minutes to 1 hour, depending on their size, until the potatoes are very soft when gently pressed on the side. Remove from the oven and let them cool slightly.
- Cook the Chicken: Season the chicken tenderloins with garlic powder, onion powder, paprika, salt, and pepper. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the seasoned chicken and cook for 3-5 minutes on each side, or until fully cooked through and no longer pink in the center.
- Add Pecans, Cranberries, and Onions: Once the chicken is cooked, add the chopped pecans, dried cranberries, and green onions to the skillet. Toss everything together to combine the flavors and warm the cranberries and pecans through for about 1-2 minutes.
- Assemble the Stuffed Sweet Potatoes: Slice each baked sweet potato in half lengthwise. Generously top each half with the cranberry pecan chicken mixture. Garnish with fresh rosemary if desired, and serve immediately while warm.
Notes
- Sweet potatoes can be baked ahead of time and reheated before assembling.
- For extra flavor, consider adding a splash of lemon juice or a drizzle of honey to the chicken mixture.
- Chopped pecans can be toasted beforehand for a nuttier flavor.
- This recipe can be made gluten-free by ensuring all seasoning blends are gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Keywords: stuffed sweet potatoes, cranberry pecan chicken, baked sweet potato, healthy dinner, gluten free chicken recipe
