Chicken fajita sweet potatoes

Chicken fajita sweet potatoes
  • Serves: 4
  • Prep time: 10
  • Cook time: 70
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Forget wraps... this taste-packed fajita filling is the perfect partner for sweet potatoes!


  • 4 large sweet potatoes
  • Low-calorie cooking spray
  • 1 small red onion, halved and sliced
  • 3 peppers (any colours), deseeded and sliced
  • 2 garlic cloves, crushed
  • 1 tomato, cut into thin wedges
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½-1 tsp chilli powder
  • 215g can red kidney beans or ½ x 400g carton black beans, drained and rinsed
  • 200g cooked skinless and boneless chicken, cut into long thin strips (leftovers work well)


  1. Preheat the oven to 220°C/fan 200°C/gas 7.
  2. Scrub and dry the sweet potatoes, put them on a baking tray and bake for 45 minutes or until tender.
  3. Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the red onion, peppers and 2 tbsp water and stir-fry for 10 minutes or until just tender, adding a little more water if necessary.
  4. Stir in the garlic, tomato and spices and cook for 2-3 minutes or until the tomatoes are beginning to soften. Stir in the beans and chicken and remove from the heat.
  5. Halve the sweet potatoes lengthways and, using a teaspoon, scoop out some of the flesh from the centre of each half. Add the scooped flesh to the stir-fry mixture, season to taste and mix lightly. Spoon the mixture back into the sweet potatoes, piling it high, and arrange on a baking tray. Bake for 15-20 minutes and serve with salad.

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