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When it comes to finding a meal that is both delicious and nutritious, Loaded Chicken Sweet Potato Cups stand out as an exceptional choice. This innovative dish combines the natural sweetness of sweet potatoes with savory shredded chicken, black beans, corn, and cheese, creating a delightful balance of flavors and textures that is sure to please everyone at the table. Whether you are looking for a hearty family dinner, a meal prep option for the week ahead, or a crowd-pleasing appetizer for entertaining guests, these sweet potato cups are versatile enough to fit any occasion.

Loaded Chicken Sweet Potato Cups

Discover the flavorful world of Loaded Chicken Sweet Potato Cups, a dish that perfectly blends sweet potatoes with savory shredded chicken, black beans, corn, and cheese. Ideal for family dinners, meal prep, or as an appetizer, these customizable cups are not only delicious but also nutritious. Packed with protein and essential vitamins, this versatile recipe allows you to experiment with toppings like avocado and Greek yogurt, making every bite delightful. Perfect for any occasion!
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Ingredients
  

2 large sweet potatoes

1 lb (450g) cooked chicken breast, shredded

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese, divided

1 avocado, diced

1/2 cup Greek yogurt or sour cream

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to get it ready for baking those delicious sweet potatoes.

    Prepare the Sweet Potatoes: Rinse the sweet potatoes under cool water to clean them. Using a fork, poke multiple holes all over each potato to help steam escape while baking. Place the sweet potatoes on a baking sheet and bake in the oven for 45-55 minutes, or until they are tender enough to easily pierce with a fork.

      Make the Filling: While the sweet potatoes are in the oven, take a large mixing bowl and combine the shredded chicken, black beans, corn, half of the shredded cheddar cheese, olive oil, garlic powder, cumin, paprika, and a sprinkle of salt and pepper. Mix thoroughly until all ingredients are well incorporated.

        Prepare the Cups: Once the sweet potatoes are baked, carefully remove them from the oven and let them cool for a few minutes. Once they are cool enough to handle, slice each sweet potato in half lengthwise. Use a spoon to scoop out a small portion of the flesh from each half to create a cup shape (set aside the scooped-out flesh for future use or mash it with a dollop of butter).

          Stuff the Cups: Spoon the prepared chicken mixture evenly into each sweet potato half. Gently press down to pack in as much filling as you can. Top each filled sweet potato with the remaining shredded cheddar cheese.

            Bake Again: Place the stuffed sweet potatoes back in the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden.

              Garnish and Serve: Once cooked, carefully take the sweet potato cups out of the oven and allow them to cool slightly. Before serving, garnish each cup with diced avocado, a generous dollop of Greek yogurt or sour cream, and a sprinkle of fresh cilantro. Serve warm alongside lime wedges to add an extra burst of flavor!

                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4

                  - Presentation Tips: Serve the sweet potato cups on a rustic wooden board, with lime wedges arranged around them for a vibrant touch. Consider using a sprinkle of chili flakes for a pop of color on top of the avocado for an added visual effect!