Sink your teeth into a wholesome fusion of cozy and creative—these White Chicken Chili Stuffed Sweet Potatoes pair the creamy comfort of chili with the sweet, tender goodness of baked sweet potatoes. Perfect for meal prep, weeknight dinners, or when you want a hearty, unique twist on comfort food.
Table of Contents
Why I Love This Recipe
What’s not to love? It marries playful creativity (sweet potatoes as the “bowl”) with satisfying richness from white chicken chili. A fun change from bowls and soup while still delivering on flavor, texture, and ease. This recipe made me excited about leftovers—keeping both cozy and clever alive in one dish.
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White Chicken Chili Stuffed Sweet Potatoes
- Total Time: 55 minutes
- Yield: 4 servings
Description
White Chicken Chili Stuffed Sweet Potatoes combine creamy white chicken chili and roasted sweet potatoes for a creative, hearty, and meal-prep-friendly dinner.
Ingredients
4 medium sweet potatoes
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 cups shredded cooked chicken
1 can (15 oz) white beans, drained and rinsed
1 (4 oz) can diced green chiles
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper, to taste
1 cup chicken broth
1/4 cup cream cheese (optional)
Shredded cheese, chopped cilantro, lime juice (for garnish)
Instructions
1. Preheat oven to 400°F. Poke sweet potatoes with a fork, wrap in foil, and bake for about 45 minutes until tender.
2. While potatoes bake, heat oil in a saucepan. Sauté onion and garlic for 5 minutes.
3. Add chicken, beans, green chiles, cumin, oregano, salt, and pepper. Stir.
4. Pour in chicken broth and simmer 10 minutes.
5. Stir in cream cheese (if using) until melted and creamy.
6. Slice sweet potatoes, mash slightly, and fill with chili mixture.
7. Top with cheese, cilantro, and a splash of lime.
Notes
To save time, use microwave-baked sweet potatoes and pre-cooked chicken.
Omit cream cheese for a lighter version.
Reheat leftovers by microwaving the stuffed potatoes gently.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 490
- Sugar: 9g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 80mg
Keywords: stuffed sweet potatoes, white chicken chili, comfort food dinner
All the Ingredients You’ll Need
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups shredded cooked chicken (rotisserie or leftover roast)
- 1 can (15 oz) white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup chicken broth
- ¼ cup cream cheese (optional for extra creaminess)
- Shredded cheese, chopped cilantro, and a drizzle of lime juice for garnish
Step‑by‑Step Instructions
- Preheat your oven to 400 °F (200 °C). Wash and poke each sweet potato with a fork, wrap them in foil, and bake until soft—about 45 minutes.
- Meanwhile, in a saucepan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
- Stir in chicken, white beans, green chiles, cumin, oregano, salt, and pepper. Pour in chicken broth and simmer for 10 minutes.
- If you want it ultra-creamy, stir in cream cheese until melted and smooth.
- Slice the baked sweet potatoes down the center, gently mash the insides slightly, then spoon in the creamy chili mixture.
- Top with shredded cheese, cilantro, and lime juice to elevate the flavor.
Serving Suggestions & Twists
This dish shines with simple toppings—like a dollop of sour cream or a slice of avocado. For a spicier kick, add jalapeños or cayenne to the chili. Prefer an indulgent twist? Try the “Creamy White Chicken Chili with a Spicy Kick” version for pure richness. Or for a more autumn-inspired flavor, experiment with pumpkin puree like in the “Ultimate White Chicken Chili for Fall.”
Why This Recipe Works
These stuffed potatoes simplify weeknight meals: one component bakes unattended while you prep the chili. The sweet texture of the potato balances the savory creaminess of the chili—a comforting flavor combo with real visual appeal. And, it’s endlessly adaptable.
Make‑Ahead & Storage Tips
Cook the chili portion ahead of time and store it in the fridge for up to 3 days. Reheat gently before scooping into baked sweet potatoes. You can also prep and freeze baked sweet potatoes separately—just fill and warm when ready.
Frequently Asked Questions
Can I use beans only without chicken?
Absolutely—just add extra white beans or even a bean medley for protein and fiber.
Can I make this vegetarian?
Yes! Substitute chicken with cubed roasted sweet potato or hearty vegetables like broccoli or mushrooms
Will cream cheese hold at room temperature?
It’s best stirred in while the chili is hot to blend completely and ensure creaminess stays intact.
Related Recipes to Explore
- Creamy White Chicken Chili with a Spicy Kick – bold, indulgent flavor.
- Ultimate White Chicken Chili for Fall – warm, seasonal vibes.
- The Best White Bean Chicken Chili – classic, cozy staple.
- One Pot Creamy White Chicken Chili with White Beans – all-in-one simplicity.
Conclusion
White Chicken Chili Stuffed Sweet Potatoes are a creative, hearty way to transform leftovers into something special. Whether it’s solo dinner, family meal, or meal prep magic—you’ve got cozy, nutrition-rich comfort with a creative twist. Set once, serve two ways—I’ll take that every day.