Cranberry Pecan Chicken Stuffed Sweet Potatoes

These Cranberry Pecan Chicken Stuffed Sweet Potatoes are the perfect healthy weeknight dinner or Holiday side dish! 

It’s no secret that I am crazily obsessed with sweet potatoes! Every Fall, I love to experiment with different sweet potato recipes and these Cranberry Pecan Chicken Stuffed Sweet Potatoes have made it to the top of my list!

And if you share my undying love for sweet potatoes, be sure to check out:

• Loaded Spicy Southwest Chicken Sweet Potatoes  (also a personal fave)
• Ultimate BBQ Sweet Potato Baker
• Sheet Pan Honey Glazed Pork Chops with Sweet Potatoes & Apples

The great thing about this recipe is that it can be a quick, weeknight meal or a festive and stunning side dish on the holiday table! The beautiful Fall colors are just simply beautiful!

When preparing this recipe, you want to make sure that you use the best cooking method to prepare your sweet potatoes. You can choose to microwave them, but for this recipe, I recommend roasting them in the oven.

And if you share my undying love for sweet potatoes, be sure to check out:

• Loaded Spicy Southwest Chicken Sweet Potatoes  (also a personal fave)
• Ultimate BBQ Sweet Potato Baker
• Sheet Pan Honey Glazed Pork Chops with Sweet Potatoes & Apples

Wrap each one individually in foil, place on the oven rack of a 425-degree oven, and roast for a about 45 minutes to 1 hour. I know that this may seem like a long time, but you’ll be so happy with the results! This allows the sweet potatoes to become soft, tender, and pleasantly sweet!

While the sweet potatoes are baking, you can take this time to make your stuffing on the stovetop. Just heat a large skillet to med-high heat, and cook the chicken, onions, cranberries, and pecans for about 10 minutes or until the chicken is thoroughly cooked.

And if you share my undying love for sweet potatoes, be sure to check out:

• Loaded Spicy Southwest Chicken Sweet Potatoes  (also a personal fave)
• Ultimate BBQ Sweet Potato Baker
• Sheet Pan Honey Glazed Pork Chops with Sweet Potatoes & Apples

Once the sweet potatoes are done, stuff each one with the cranberry pecan chicken mixture. So pretty, right? Those bright cranberries instantly make this dish look photoshoot-worthy! Don’t you just want to dive into this dish and devour them all?  Yum!!

So, what are your favorite sweet potato toppings? I’d love to hear in the comments below!

And if you share my undying love for sweet potatoes, be sure to check out:

• Loaded Spicy Southwest Chicken Sweet Potatoes  (also a personal fave)
• Ultimate BBQ Sweet Potato Baker
• Sheet Pan Honey Glazed Pork Chops with Sweet Potatoes & Apples

Print Pin

Cranberry Pecan Chicken Stuffed Sweet Potatoes

Servings 4

Author Beautiful Eats & Things

Ingredients

• 4 medium-sized sweet potatoes scrubbed well
• 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/pepper to taste
• Optional: rosemary for garnish

Instructions

• Preheat oven to 425 degrees F. Individually wrap the sweet potatoes in foil, then place on the oven rack and bake for 45 minutes to 1 hour, depending on the size of your sweet potatoes. You'll know they're done when you gently press the side of one, and it's very soft. Remove from oven and set aside.
• Season chicken with the garlic powder, onions powder, paprika, and salt/pepper. Add olive oil in the bottom of a medium skillet, and heat over medium-high heat. Add chicken and cook for about 3-5 minutes on each side until done. Add in pecans, cranberries, and onions then toss to combine.
• Halve each potato, and top each potato with a hefty portion of the cranberry pecan chicken mixture. Top with fresh rosemary and serve!
• Enjoy!