Dirigo Dish: Chipotle Chicken Stuffed Sweet Potatoes

  • 4 medium sweet potatoes, thoroughly washed
  • 1 lb. boneless, skinless chicken breasts, all visible fat discarded
  • 2 tsp. extra virgin olive oil
  • 1/2 tsp. black pepper
  • Cooking spray
  • 1/2 medium white or yellow onion, diced
  • 3/4 cup frozen corn, thawed, drained
  • 15 oz. canned, low-sodium black beans
  • Juice of 1 lime
  • 1 tsp. no-calorie sweetener, granulated, 1 packet
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 2 Tbsp. water
  • 2 Tbsp. reduced-fat pepper jack cheese


  1. Preheat oven to 400.
  2. Pierce each sweet potato all around with a fork. Place potatoes on a baking sheet and bake for 1 hour until potatoes pierce easily with a fork.
  3. While potatoes are baking, rub chicken breasts with olive oil and place in a baking dish, sprinkle with pepper. Bake in the same oven as the potatoes in preheated oven for 20-25 minutes until chicken is cooked through. Remove chicken from the oven and let cool. Once cooled, shred chicken gently with a fork and set aside.
  4. Spray a large skillet with cooking spray. Over medium heat, sauté onion 2-3 minutes until translucent. Stir in corn and beans stirring occasionally until heated through, approximately 3-5 minutes. Gently add chicken, lime juice, no-calorie sweetener, cumin, chili powder, garlic powder, oregano, and water. Stir until well blended and cook until mixture is warmed through.
  5. Carefully remove potatoes from oven and slice open lengthwise (be careful of steam!). Add ¼ of bean and chicken mixture to each potato and top with cheese. Return to oven until cheese is melted.

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

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