Fajita Stuffed Sweet Potatoes

I’m kind of obsessed with my Sheet Pan Fajitas Recipe. It’s so good and so easy! I tried something new with it last week that was delicious, and I’m so excited to share this healthy Fajita Stuffed Sweet Potatoes recipe with you.

This recipe looks like it could be time-consuming if you see the 90-minute cooking time, but most of that is the potatoes cooking. This recipe is one you can prep in five minutes, throw in the oven, and forget about. You could even speed this up by dicing sweet potatoes, cooking them on a separate baking sheet at the same time as the fajita mixture, and then serving it like a bowl-style meal.

Whatever way you do it, it will be delicious! Can’t wait to hear how you like it!

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Step-by-Step Photos for How to Make Fajita Stuffed Sweet Potatoes

Frequently Asked Questions & Tips about How to Make Fajita Stuffed Sweet Potatoes

Can I cook the sweet potatoes in the microwave instead of the oven?

Yes, you can. Another way to cook the sweet potatoes is by peeling and dicing them, and then cooking them on a separate baking sheet at the same time as the fajita mixture. Then serve the fajitas like a bowl-style meal.

Will this recipe taste good using beef?

Yes. If you use beef in place of the chicken, keep in mind that it will cook faster than the chicken. I recommend placing the beef and veggies in separate bowls, drizzling each with olive oil, and then sprinkling and mixing both with the seasoning mixture. Place the veggies on a sheet pan and cook for 10 minutes, and then move the veggies over to one side of the pan and add the beef strips to the other half. (Or you could use two sheet pans–one for the veggies and one for the beef.) Cook another 5 minutes or so or until the meat is done to your liking.

Can I use a fajita seasoning packet in place of the spices?

Absolutely. Check out my Homemade Fajita Seasoning Mix, if you like to make your own seasoning mixes. For this recipe, if you use my homemade mix, you will need to use 3 tablespoons per 1 lb of meat or veggies.

Is a regular baked potato a good substitute for the sweet potato?

If you don’t like sweet potatoes or have family members who don’t, you can definitely use regular baked potatoes. You could even do a combination of both. Click on How to Make the Perfect Baked Potato for perfectly roasted and fluffy-on-the-inside potatoes.

How should I store the leftovers?

First, I recommend not adding any extra toppings to the leftover fajita sweet potatoes. Save the toppings and add them after you have reheated the stuffed sweet potato. What a yummy lunch for the next day! Store the leftovers covered with plastic wrap or in an airtight container in the fridge.

Tips:

I like to use a variety of bell peppers–red, yellow, and green.
Make sure the oven is not on convection heat when cooking the fajita mixture, or it will cook too quickly.
Sprinkle the fajita mixture with fresh lime juice or True Lime to take the flavors up a notch.
Line the 9×13 pan or baking sheet with parchment paper when baking the sweet potatoes and/or when broiling the stuffed sweet potatoes. It makes for an easy cleanup.

Chef’s Tools:

Fajita Stuffed Sweet Potatoes

Prep time

20 mins

Cook time

90 mins

Total time

1 hour 50 mins

Upgrade fajitas to a whole new level of deliciousness by adding sweet potatoes. A healthy and easy-prep meal perfect for any night of the week.

Author: Maria

Recipe type: Dinner/Sheet Pan

Serves: 6

Ingredients

FOR THE SWEET POTATOES:
2-3 medium sweet potatoes
2 tbsp olive oil
½ tsp coarse sea salt
FOR THE FAJITAS:
1-1½ lbs of boneless chicken, sliced into thin strips
2-3 bell peppers (I like to use a variety.)
1 medium-sized onion, purple or yellow
¼ cup olive oil
1 tbsp chili powder
1 tsp paprika
1 tsp granulated sugar
1 tsp salt
1 tsp chicken bouillon
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp ground cumin
¼ tsp smoked paprika
⅛ tsp red pepper flakes or cayenne pepper
Fresh lime juice or True Lime (optional)

Instructions

Preheat oven to 375 degrees.
Wash the sweet potatoes and cut them in half lengthwise.
Place the halves cut-side down on a 9x13 pan. Drizzle with olive oil, making sure to rub it on all sides. Sprinkle with the sea salt and bake in the 375-degree oven for 50-60 minutes or until soft when poked with a fork. Remove from oven and set aside.
(Prepare the fajita meat and veggies while the sweet potatoes cook.)
Raise oven temp to 425 degrees.
Spray a large sheet pan with cooking spray.
Place the sliced chicken, peppers, and onions on the sheet pan and set aside.
In a small bowl, mix together the chili powder, paprika, granulated sugar, salt, chicken bouillon, black pepper, garlic powder, onion powder, smoked paprika, and pepper flakes. Mix well.
Next, drizzle ¼ cup olive oil over the peppers, onions, and meat. Shake the seasoning mixture evenly over the meat and veggies. Use your hands to toss everything until evenly coated with oil and seasoning.
Once evenly coated, spread the mixture throughout the sheet pan in one single layer. This will help it cook evenly.
Place the sheet pan in the 425-degree oven and bake for about 20-25 minutes. (Make sure the oven is not on convection heat, or it will cook too quickly.)
When finished cooking, remove from the oven and sprinkle with True Lime or fresh lime juice, if desired.
Next, fluff the center of each sweet potato half with a fork and place about 1 cup of the fajita mixture on each one. Top with cheese and put under the broiler until the cheese melts. Serve with your favorite fajita toppings if desired.
Enjoy!