Loaded Sweet Potato with Chipotle Cashew Cream

three Stuffed sweet potatoes with cashew cream, avocado and micro greens
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These loaded sweet potatoes are stuffed with sliced chicken, kale, avocado and cashew chipotle cream for dinner that answers the question “can healthy food be tasty?” solidly in the affirmative.  

The Taste of Indulgence—Minus the Carb Hangover.

This loaded sweet potato is what healthy dinners should taste like. Nourishing kale is piled on top of whole roasted sweet potatoes, along with sliced chicken, creamy avocado and our favorite new sauce, vegan chipotle cashew cream. Before you go ahead and assume that The Modern Proper is turning into a health food blog, we’re the first to say that comfort food—hello chicken pot pie!—is our love language. Flowers on a first date? No thank you! Give us all the carbs. 

When we’re in the mood to clean up our act though, sacrificing flavor is not an option and this easy loaded sweet potato has flavor in spades. Its myriad health benefits deserve a mention, too. Sweet potatoes are extremely high in beta carotene, rich with vitamins A, D and B6 and containing magnesium, potassium and iron. In other words, they’re a superfood that’s super delicious. 

An Endlessly Adaptable Sweet Potato Dinner 

This easy supper also wins points for versatility! While we like to bulk these loaded sweet potatoes up with shredded chicken, they can really easily be made into a vegan sweet potato supper. Simply leave the chicken off, or swap in your favorite plant-based protein like tofu or black beans. 

three loaded sweet potatoes stuffed with chicken, kale, avocado and cashew cream sauce

Let’s Talk About this Life-Changing Chipotle Cashew Cream Sauce 

We can say with confidence that you’ll want to dip, drizzle and spread this chipotle cashew cream on just about everything. It’s smoky, creamy and 100% vegan. We also love that it adds healthy plant-based fats and protein to this already super-healthy loaded potato recipe. Here’s what’s in it: 

  • cashews
  • tomato paste
  • nutritional yeast
  • smoked paprika
  • chilli powder
  • chipotle peppers 
  • lemon juice
  • garlic

How to Make Stuffed Sweet Potatoes

Baked sweet potato toppings such as sautéed kale, shredded chicken, cilantro and chipotle cashew cream turn a humble baked sweet potato into a full-blown wholesome meal. You can roast the sweet potatoes ahead of time so that once 6 pm rolls around, dinner is almost served! 

  1. Roast! Turn the oven on to 325 F and bake the sweet potatoes for about an hour. 
  2. Sauté! Let the kale mingle in a pan with a glug of olive oil, onions, and garlic. 
  3. Load! To your heart’s desire! Let everyone load their own sweet potatoes. Whether they want extra chicken, no avocado, or double the sauce (our personal pick), there’s no wrong way to load these healthy sweet potatoes. 

Tools You’ll Need

We’ve Got Your Sweet Potatoes Right Here. 

Any which way you slice it, sweet potatoes are a modern recipe workhorse. They’re healthy, filling, easy and available year-round. Here are four of our favorite sweet potato recipes: 

Loaded Sweet Potatoes: The Solution To Your Dinnertime Woes 

Dairy-free with plant-based ingredients, and taste just as good or even better than your favorite plate of nachos? Check, check and check. Snap a photo of your loaded sweet potato, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Loaded Sweet Potato with Chipotle Cashew Cream

Serves 4

Ingredients

4 medium garnet red sweet potatoes
4 cups grilled or roasted chicken, shredded
2 tbsp olive or coconut oil
4 cups loosely packed kale, stems removed and roughly chopped
1 medium onion, thinly sliced
1 clove garlic, minced
1 tsp sea salt
1 avocado
chipotle cashew cream
fresh cilantro

Method

  1. Preheat oven to 325°F. Using a fork puncture a couple holes into the sweet potatoes and line them on a baking sheet. Cook the sweet potatoes for 60-75 minutes or until they can be pierced with a fork.
  2. While the sweet potatoes are almost done cooking, heat the oil in medium skillet. Add kale and onions and stir until coated with oil. Allow to cook at medium to low heat until onions and kale are tender, stirring occasionally. Add garlic and salt and cook for 2 more minutes.
  3. Using a sharp knife, make a long cut into the sweet potato and pull open. With a fork, fluff the inside of the sweet potato and begin to add the toppings. Start with the kale and onion mixture, then add chicken, sliced avocado, cilantro and chipotle cream. Serve hot and enjoy!