These chicken kiev loaded sweet potatoes take the best of what’s in chicken kiev and turn it upside down.
Instead of having to stuff a chicken breast with garlic butter, you put garlic-butter-chicken inside stuffed sweet potato jackets.
The results are absolutely delicious!
If this sounds good to you (and how could it not?) you’ll want to pick up a copy of the new Three Veg and Meat: More Veg, Less Meat, Flip the Balance on Your Plate by Olivia Andrews.
I received a copy for review and that’s where this recipe comes from. I really like how the recipes flip the balance of what we’re eating and prioritize veggies on our plates, rather than meat. So many of us are trying to eat more plant-based diets, so this fits in perfectly.
The cookbook takes classic favorites and reimagines them in healthier ways.
Each recipe is labeled with the number of veggie servings, nutritional benefits and ways it can be adapted to meet special dietary requirements. Whether you’re a vegan or a flexitarian, you’ll find recipes you’ll love.
Other recipes in the Three Veg and Meat cookbook include Thai Beet Salad, Salted Caramel Slices, Quick and Easy Pho, Proper Baked Beans, Buffalo Hot Things and Deep Dish Pizza. Can’t wait to try them!
HOW TO MAKE UPSIDE DOWN CHICKEN KIEV LOADED SWEET POTATOES
Poke the scrubbed sweet potatoes with a fork (for steam release) and rub them with olive oil and sea salt. If the knobby ends bother you, you can cut them off. Then bake the sweet potatoes in the oven until tender.
The cookbook says to bake for 50 minutes, but I found that wasn’t enough time. I baked them for 1 1/4 hours and it was perfect.
Massage the kale with olive oil and sea salt (massaging kale gives it a milder flavor and softer texture). Lay the kale chips in a single layer on a baking sheet and put in oven during the final ten minutes of sweet potato cooking time.
While the potatoes are baking, prepare the garlic butter, chicken stuffing and saute the red peppers.
When the sweet potatoes and kale are ready, remove from the oven. While still piping hot, carefully use a sharp knife to cut lengthwise along each sweet potato, but not cutting all the way through to the bottom. Use a fork to fluff up the center.
Drizzle the sweet potatoes with the garlic butter, top with the chicken mixture.
Sprinkle with the pepitas. Serve immediately with the kale chips.
Chicken Kiev Loaded Sweet Potatoes
Pin these stuffed sweet potatoes to Pinterest!
Upside Down Chicken Kiev Loaded Sweet Potatoes
Ingredients
Chicken Stuffing
- 1 tablespoon butter
- 1/2 red onion chopped
- 1 garlic clove finely chopped
- 6 oz shredded cooked chicken breast or tenderloin
- 1/2 tablespoon finely chopped sage or thyme or 1 teaspoon rosemary
- finely grated zest of half lemon
- 1 tablespoon finely chopped parsley
- 1 teaspoon dijon or wholegrain mustard
- freshly ground pepper to taste
- sea salt to taste
- 1 red pepper cut into 1/2-inch pieces
Sweet Potatoes
- 4 sweet potatoes scrubbed well
- drizzle of olive oil
- 1/4 teaspoon sea salt
Kale Chips
- 1-1 1/2 pounds kale stems discarded, leaves torn into 2 inch pieces
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
Garlic Butter
- 1 1/2 tablespoons butter
- 2 garlic cloves finely chopped
- 1 tablespoon finely chopped parsley
Topping
- 1/2 cup sunflower seeds, pepitas or chopped or slivered almonds toasted
Instructions
Sweet Potatoes
- Preheat the oven to 400 degrees. Line two large baking trays with parchment paper.
- Prick the sweet potatoes all over with a fork, drizzle with oil, season all over with sea salt and place on one of the baking trays. Roast for 1 to 1 1/4 hours or until skewer can be inserted easily.
- Meanwhile, prepare chicken stuffing. Melt butter in frying pan over medium heat. Saute onion and garlic for 5 minutes, or until golden. Stir in shredded chicken, herb of choice, lemon zest, parsley and mustard until well combined. Season to taste with sea salt and freshly ground pepper. Set aside.
- Massage the kale with oil and lightly season with salt, being careful not to add too much. Arrange in single layer on other baking tray and bake on lower shelf of oven for the last 10 minutes of sweet potato cooking time. Toast the seeds and nuts in the oven for the last 5 minutes (or do this in advance).
- Meanwhile, heat 1 tablespoon oil over medium heat. Fry the red pepper for 3-5 minutes, or until softened, then add the chicken stuffing and mix until well combined and the stuffing is warm. Set aside.
- While the potatoes are nearly done, melt the butter in small saucepan over medium heat. Add the garlic and stir for 30 seconds, or until lightly golden. Turn off heat and stir in parsley, if using. Set aside.
- When sweet potatoes are ready, remove from the oven. While still piping hot, carefully use a sharp knife to cut lengthwise along each sweet potato, but not cutting all the way through to bottom. Use fork to fluff up center.
- Drizzle the sweet potatoes with the garlic butter, top with the chicken stuffing and sprinkle with nuts or seeds. Serve immediately, with the kale chips.
Notes
Nutrition
Buy a copy of Three Veg and Meat: Flip the Balance on Your Plate at Amazon and eat more veggies!
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