Save Tender roasted sweet potatoes loaded with juicy Cajun-spiced chicken and a creamy lemony yogurt drizzle this is one of those filling dinners I rely on when I want big flavor but easy cleanup. It is weeknight magic with plenty of color and just the right hint of Southern kick.
The first time I made these was when we had unexpected guests and I needed something fast but impressive. Now it is my go-to for busy nights and nobody ever leaves hungry.
Ingredients
- Sweet potatoes: medium size choose ones that are heavy for their size and have tight unblemished skin these roast up with sweet fluffy interiors
- Olive oil: good extra virgin olive oil helps everything crisp up and deepen flavor
- Sea salt: you want fine sea salt for even seasoning
- Black pepper: freshly ground brings subtle heat
- Cajun chicken filler: boneless skinless chicken breast cut into bite sized pieces always go for firm moist chicken with no off odor for best texture
- Olive oil (for chicken): a second addition helps the seasoning cling to the chicken and veggies
- Cajun seasoning: use your favorite brand or make your own for full control over spice and sodium levels
- Red bell pepper and yellow bell pepper: pick ones that are glossy and feel firm they add a sweet crunch and vibrant color
- Red onion: small sweet red onions bring gentle pungency without overpowering the dish
- Garlic: fresh and finely minced is key for aromatic depth
- Greek yogurt: plain thick Greek yogurt gives the sauce body and a tangy creamy finish
- Lemon juice: fresh squeezed wakes up all the flavors and cuts the richness
- Honey: just a little rounds out any bitterness and enhances the natural sweetness
- Salt (for sauce): just a pinch brightens the sauce
- Toppings: fresh cilantro for herbal lift, avocado ripe but not mushy slices for creamy contrast, lime wedges for squeezing over right before serving
Instructions
- Prep and Roast Sweet Potatoes:
- Wash each sweet potato well and pierce all over with a fork so steam can escape. Rub with olive oil sea salt and black pepper using clean hands to coat them thoroughly. Arrange on a parchment lined baking sheet making sure they do not touch to allow heat to circulate. Roast in a 200 Celsius oven for 40 to 50 minutes depending on size. You know they are ready when a sharp knife slips in easily and the flesh is very soft.
- Cook Cajun Chicken and Veggies:
- Heat olive oil in a large skillet over medium high. Toss in diced chicken and sprinkle the Cajun seasoning right over the top. Stir well so every piece is coated. Sauté three to four minutes until the surface loses its raw look but do not overcook or it will be dry. Add bell peppers onion and garlic. Stir frequently for another five to seven minutes or until the chicken is cooked through and peppers are beginning to soften. Take the skillet off the heat right away to keep everything juicy.
- Mix Yogurt Drizzle:
- In a small bowl whisk Greek yogurt lemon juice honey and a pinch of salt until smooth and barely pourable. Set aside for drizzling later.
- Assemble and Fluff the Potatoes:
- Once sweet potatoes are cool enough to handle slice each one down the center lengthwise but do not cut all the way through. Use a fork to gently fluff the flesh inside loosen it up so the chicken mixture can really mingle with the sweet potato.
- Fill and Serve:
- Spoon the hot Cajun chicken and veggie mixture evenly into each potato boat spreading to cover all the fluffy surface. Drizzle liberally with yogurt sauce. Top with chopped cilantro avocado slices and lime wedges if you like. Serve immediately for the best flavor and texture.
Save My all time favorite part is the drizzle I keep extra yogurt sauce on hand just to sneak extra spoonfuls onto my plate. My kids love helping slice open the potatoes and sprinkle on the cilantro. It becomes a little assembly line and brings everyone to the kitchen.
Storage Tips
Sweet potatoes and Cajun chicken filling both reheat wonderfully for up to three days. Store components separately in airtight containers for maximum freshness. If you are prepping in advance wait to add yogurt sauce and toppings until just before serving. Leftovers also make a delicious meal served cold the next day.
Ingredient Substitutions
For a vegetarian version swap the chicken for cooked black beans or chickpeas. Want more heat add a touch of cayenne to the Cajun seasoning. Red and yellow peppers can be replaced with zucchini or corn if that is what you have handy. Feel free to use dairy free yogurt if needed.
Serving Suggestions
These sweet potato boats are hearty enough for dinner on their own but also shine with a simple green salad or a side of sautéed greens. They pair nicely with a chilled Sauvignon Blanc or light lager. When making for a crowd serve toppings bar style and let everyone build their own boats.
Save This Southern-inspired dish delivers comfort food with healthy twists you will love. Try customizing toppings for each guest and enjoy a fail-proof meal packed with flavor.
Recipe FAQ
- → How do I avoid dry chicken in this dish?
Sauté diced chicken over medium-high heat just until cooked through and juicy. Avoid overcooking for maximum tenderness.
- → Can I make this meal vegetarian?
Yes, substitute the chicken with black beans or chickpeas for a protein-rich alternative and keep the Cajun flavor.
- → Which type of sweet potatoes works best?
Medium-sized orange-fleshed sweet potatoes roast evenly and provide a creamy filling base.
- → What can I use instead of Greek yogurt?
Try sour cream or a dairy-free yogurt for similar texture and tang, adjusting lemon juice for taste.
- → How spicy is the Cajun chicken?
Spice level depends on your Cajun seasoning. Start with less and adjust to suit your taste preferences.
- → Are there gluten concerns in this meal?
The dish is naturally gluten-free, but verify store-bought Cajun seasoning and all packaged ingredients for allergens.