Ingredients:

  • 4 medium sweet potatoes (approx. 1 lb / 450g each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 2 bell peppers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded Monterey Jack cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, poke with a fork, rub with olive oil and salt, and roast on a baking sheet for 45–50 minutes until tender.
  2. Toss cubed chicken in a bowl with half of the fajita seasoning (paprika, cumin, chili powder, salt, pepper).
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until browned. Remove and set aside.
  4. In the same pan, add remaining oil, onions, and peppers. Sauté for 5-7 minutes until charred and tender-crisp.
  5. Stir in minced garlic and the remaining seasoning for 60 seconds until fragrant.
  6. Slice roasted sweet potatoes down the center and fluff the inside. Scoop out 1/4 of the flesh and mix it into the chicken and vegetable mixture.
  7. Stir lime juice and chopped cilantro into the filling, then heap the mixture back into the potato skins.
  8. Top with shredded cheese and broil for 2-3 minutes until bubbling and golden.