These chorizo and chicken stuffed sweet potatoes are easy to prepare ahead of time for a healthy, quick and delicious weeknight meal. Paleo, Whole30, and sugar detox friendly plus packed with protein, veggies, and savory, sweet, and spicy flavors!
I’m the worst. Here I am trying to tell you all these wonderful things about my stuffed sweet potatoes while my brain has already fast forwarded to planning fall recipes and licking pumpkin spice everything off my walls. Because I have no shame about my obnoxious love for pumpkin spice. And apple spice and just the spiciness of fall in general. I love fall, it’s my thing and why shouldn’t we bathe in our favorite spice combos if we want to?
My kids are the same, since kids tend to feed off of their parents’ excitement, and they’ve already described to me in detail a few of their own fall recipe creations. Too bad they can’t bring those recipes to life on their own yet, but when they can that will be a special, special day for everyone. And by everyone I mean me, assuming they let me have a big piece of whatever they’re making.
On the list so far for fall, my kids have requested 1) Pumpkin pie fudge 2) September shake (something involving apples, pears, and cinnamon) and 3) Apple cinnamon waffles. The pressure is on, but I think I can deliver. Although as you know I don’t make promises, so maybe just forget you read any of that while we segue back to the overstuffed sweet potato awesomeness.
As often as you see me roasting potatoes and sweet potatoes, you probably never see me baking them whole. I would say it’s because I typically find them boring cooked that way, but I’m going to call myself on that and say that it’s because I MAKE them boring when I bake them, out of laziness and lack of creativity. Until now. This time I got it right and did not waste any time on a boring baked sweet potato before stuffing it silly with things I love – chorizo, chicken, and spinach. There was a good deal of ghee involved too because butter makes everything better, and clarified butter makes everything even more better 😉 I tried to think of a cl-clever word for that line but nothing happened. I will forget about it (I WILL forget about it!) and move on to the recipe!
Chorizo and Chicken Stuffed Sweet Potatoes {Paleo}
Ingredients
- 2 med-large or 4 small sweet potatoes whole and pre-baked (I baked mine at 400 degrees for 1 hour, skin pierced with a fork and wrapped in foil)
- 2 cups cooked chicken meat either cubed or shredded. Leftovers work well! I used white meat but you can use any combo you like.
- 1 link chorizo sausage pre-cooked (I bought precooked links at Whole Foods)
- 1/2 cup frozen chopped spinach defrosted and water squeezed out. Alternatively you can use 2 cups of fresh baby spinach, chopped.
- 3 tbsp of grassfed ghee clarified butter or grassfed/pastured butter
- 1 tsp brown or dijon mustard
- Thinly sliced green onions for garnish
Instructions
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Heat oven to 350 degrees to reheat your previously baked sweet potatoes if they need reheating. They can heat up while you make the stuffing mixture.
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In a medium saucepan, add 2 tbsp of the ghee and heat over medium.
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Dice your chorizo into small pieces and add to the pan with ghee to brown.
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After a minute or two of browning, add the cubed or shredded cooked chicken meat plus the spinach to the saucepan and stir to heat through.
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Add the remaining tbsp ghee plus the mustard, stir to combine, and cook for another 2-3 minutes.
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Stir and remove from heat. Now it's time to stuff the sweet potatoes! Cut each potato down the center enough to open it up and allow room for the filling. Distribute the stuffing equally between the potatoes (if you used large ones, one will be enough for 2 servings.) Garnish with lots of green onion!
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Once all the chorizo-chicken mixture is used up, you're ready to serve! Dig in! (Literally dig in, it's yummy that way!!)
Recipe Notes
I included the time to bake the sweet potatoes in the "prep" time but if the baking is done ahead of time, the cook time from start to finish is under 15 minutes!
What are your favorite potato toppings? Sweet potato toppings?
Finish this sentence: “Clarified butter makes everything ____”
Who’s getting excited to lick pumpkin spice off the walls?
Man, these look good. I wish I had sweet potatoes so I could go make these right away.
Next time, load them up and experiment too!
Yes! I definitely share your love of pumpkin spice and fall aromatics. Obsessed even may be accurate in my case! I buy pumpkin spice and cinnamon in bulk and have been making this treat lately of apple sauce, nut butter, pumpkin spice and some psyllium husk to thicken it to a goop. It is funky but yummy. Cheers to all the fall spices! And happy Friday!
Yes, cheers to all the fall spices, and maybe some nice cool weather too, I’m so ready! Have a great weekend 🙂
I also love pumpkin spice, sweet potatoes, squash…all the autumn orange foods. But it still seems too early to start indulging in them, I am still clinging to the ice cream and fresh fruit phase of the year!
It does feel early to start eating it but not too early to start dreaming up recipes! Can’t wait for the cooler weather though, then it’s time to indulge 🙂
This looks really good! And right before lunch, of course, so my stomach is growling even more. I’d really like to try these!!
Is “lick…off the walls?” a regional thing? I have never heard that expression before and I actually thought it was a typo when you first said you wanted to lick pumpkin off the walls, LOL.
Have a great weekend!
Lol I actually have no idea if anyone’s ever said it before so I doubt it’s regional but then again who knows 😉 Thanks, hope you have a great weekend too!
I do love stuffed sweet potatoes! I always just make mine with black beans, spinach, and salsa, but this looks like something my husband would LOVE. He is all about the chorizo. And clarified butter makes everything…classy? No, wait, that’s no good…
Haha clarified butter, it’s just good stuff 🙂 Your husband has good taste, although your version sounds yummy as well!
I’m pretty sure I’ve had pumpkin on the brain for at least 3 weeks now. Between my own love of fall and trying to plan out Spoons’ editorial calendar for the next month, it’s been pumpkin spice EVERYTHING around these parts. Can’t say I hate it though 😀
Yay – a fellow cool weather soul sister 😉 I’m with you, have to take advantage of pumpkin spice season!
I will lick pumpkin spice off anything. I love fall and all the flavors but I just don’t like how it is in November…dark, gray and cold! This looks amazing. I love stuffing anything I can get into a sweet potato.
Agree, by the time November comes and it’s dark and cold, I’m missing September! I think October is the perfect month.
This looks sooo good, I am definitely going to make it! I prefer regular potatoes over sweet though and hope it will still work. I think the addition of the dijon mustard is brilliant, I love mustard!
Fall is my favorite season…the colors, smells, cooler days and pumpkin!! Looking forward to the kids fall recipe ideas!
The mustard adds just a little kick to the butter/ghee 🙂 Fall is definitely my favorite!
I’m no where near ready for Summer to end and Fall to begin. I may be the only blogger still posting warm weather recipes, but I intend to keep going as long as the food in my CSA is there to back me up.
To be perfectly honestly, I don’t like how the blogging community cuts off the last few weeks of the season every year just to appeal to people on the pumpkin craze. Yeah, I’m not on this train. I’m ok with that. I’m also ok with you being part of that train. Do you. 🙂
I actually wish I loved summer more, I feel like I “should” love it more! But I’ve been a fall girl since day 1 – I was born in October! That is at least part of the reason it’s my favorite season 🙂 I’m not quitting berries anytime soon though, I wish they were in season year round. I also love summer salads and won’t be giving those up.
First off ghee is the bomb! So any recipe that includes lashings of it is a winner in my book!
My mind is getting completely boggled with all the pumpkin/ fall recipes… Tomorrow is he first day of spring in Australia but every part of me wants pumpkin spice! Haha! I think it will take me a few years here before I get used to the seasons being the other way around!
Favourite sweet potato filling has to be tahini! Can you tell I love the stuff!
I still have to try tahini with sweet potato, good reminder!