• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorites
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Cuisine American

Mexican Chicken Stuffed Sweet Potatoes (Whole30, Paleo, Instant Pot)

Cheryl Malik
Cheryl Malik Posted: 07/15/18 Updated: 12/31/22
5
/5
57 Comments
Jump to Recipe
DF Dairy Free GF Gluten Free P Paleo 30 Whole30

This post may contain affiliate links. Please read our disclosure policy.

Healthy Mexican Stuffed Sweet Potatoes (Whole30, Paleo) Pinterest image
Instant pot mexican chicken stuffed sweet potatoes with whole30 garnishes.

These Mexican stuffed sweet potatoes are a favorite dinner recipe! Stuffed with tender chicken and topped with a quick guacamole, they’re so healthy and insanely full of flavor. Whole30 and paleo, these stuffed sweet potatoes are filling, full of protein, fiber, and healthy fats. 

Whole30 Instant Pot Mexican stuffed sweet potatoes with chicken

These Mexican stuffed sweet potatoes have become an all-time reader favorite since they’ve been published, for every reason imaginable. Filling, super healthy sweet potatoes are stuffed with an easy Mexican shredded chicken made easily in the Instant Pot, and the whole thing is topped with a really exceptional guacamole. Here’s how it goes:

Blend up an avocado with some cilantro, garlic, jalapeño, and a couple of other simple ingredients to make a positively delicious, potentially life-changing green sauce. Easy, right? Then, instead of chopping red onions, squeezing just the right amount of lime juice, dicing tomatoes, and all the other hands-on tasks for a traditional guacamole, you simply stir that green sauce into more avocados to make my favorite guac of all time. Spoon it generously over these Mexican stuffed sweet potatoes and ding. dong.

Instant pot stuffed sweet potato, a view from above

Why This Recipe Is So Good

  • They come together easily, using the Instant Pot to quickly and perfectly cook the chicken. You can use the Instant Pot for the sweet potatoes, too! Or just bake them in the oven.
  • The combination of flavors is just right: sweet and spicy and creamy and rich and bright, thanks to the stuffed sweet potatoes, salsa-cooked chicken, easy guacamole, and extra salsa.
  • These stuffed sweet potatoes are super healthy, full of fiber, protein, and healthy fats. Macros √
  • They’re totally Whole30 and will become a staple on any Whole30 you do. Pinky promise!
 Instant Pot Mexican stuffed sweet potatoes with chicken.

My relationship with the Instant Pot didn’t get off to a running start, not exactly.

I started slowly, making terrible, watery curries and hating it. But then, all of a sudden, it kind of clicked. The weather was getting warmer, and I stopped obsessing over how long it took to get to manual pressure. I improvised a garlic-rosemary pork tenderloin in the IP, and what resulted was better than any filet I’d ever had. The kitchen didn’t heat up, there was one dish to clean, and best of all… I could quite literally set it and forget it.

Consider me fully converted, join the cult, sign me up, where’s the Kool-Aid, DONE.

But, of course, you all already know this, right? Because I’m always late to the party, always showing up in 2001 wearing jelly sandals asking, “What? Just me?” Always “discovering” sweet potato toast like 300,000 pins late. That’s just my style, and I’m trying to embrace it.

Chicken + taco seasoning + a can of tomatoes and green chiles + Instant Pot = perfection.

Instant Pot Mexican stuffed sweet potatoes with chicken.

Variations

  • Stir together some mayonnaise and adobo sauce from a can of chipotle peppers and drizzle your chipotle mayo on top of the stuffed sweet potatoes. If you’re on a Whole30, you might have to use chipotle pepper powder instead; it can be hard to find Whole30 compliant chipotle peppers.
  • Swap sweet potatoes for Russet potatoes for a stuffed potato taco!
  • Make the Mexican shredded chicken in the slow cooker: combine all ingredients and cook on low for 6-8 hours or on high for 4-6 hours. Proceed with the recipe as written.
  • Use pico de gallo from the prepared foods section (Or make it yourself!) for a super fresh topping on these stuffed sweet potatoes.

How to make it

Of course, stuffed sweet potatoes always start with super tender sweet potatoes. Make sure they’re really soft and totally cooked through.

Combine chicken breasts with a can of tomatoes and green chiles plus a bit of taco seasoning. Seal your Instant Pot and cook Manual High Pressure 20 minutes. Quick Release, then remove chicken breasts from Instant Pot and shred. Return shredded chicken to Instant Pot and cook on Sauté mode, stirring, until sauce is absorbed, a few minutes.

Cook chicken breasts in an Instant Pot

Make the avocado-jalapeño green sauce: blend all ingredients in a food processor or blender.

green sauce ingredients in food processor

Make your quick guacamole: mash together a bit of the green sauce with a couple of avocados and salt.

Mashed avocados with green sauce

Assemble everything: slice the sweet potatoes down the middle and press ends in to open. Top with shredded chicken, lots of guacamole, a little extra green sauce (It’s spicy!), and more garnishes, like more tomatoes with green chiles or other salsa, freshly chopped cilantro, and jalapeños.

Mexican stuffed sweet potatoes assembled

Other Whole30 recipes you’ll love:

  • Instant Pot Chicken Tortilla-Less Soup
  • Chilaquiles with Sweet Potatoes
  • Loaded Sweet Potato Fries
  • Chipotle Beef and Avocado Bowls

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Whole30 Mexican stuffed sweet potatoes
5 from 36 votes

Whole30 Instant Pot Mexican Stuffed Sweet Potatoes

Prep:15 minutes
Cook:35 minutes
Total:50 minutes
These Mexican stuffed sweet potatoes are a favorite dinner recipe! Stuffed with tender chicken and topped with a quick guacamole, they’re so healthy and insanely full of flavor. Whole30 and paleo.
Print Save Saved! Click Here to Remove Ads
4

Ingredients

For the Sweet Potatoes

  • 4 medium sweet potatoes scrubbed
  • 1 ½ cups water

For the Chicken

  • 2 chicken breasts 1-1 ½ pounds depending on size
  • 1 10-ounce can tomatoes with green chiles undrained, any variety
  • 1 tablespoon taco seasoning

For the Avocado-Jalapeño Sauce

  • 1 avocado peeled and seeded
  • 1 jalapeño stemmed
  • ½ cup fresh cilantro leaves
  • ½ cup water
  • 2 cloves garlic
  • 2 teaspoons white vinegar
  • ½ teaspoon salt

For the Guacamole

  • 2 avocados halved, pitted
  • ¼ cup avocado-jalapeño sauce
  • salt

For Garnish

  • jalapeños sliced thin
  • fresh cilantro
  • salsa or more tomatoes with green chiles drained
  • red onion chopped

Equipment

  • Instant Pot
  • Food processor

Instructions 

  • See Notes for sweet potato and chicken cooking instructions if you do not have an Instant Pot. You can also bake your sweet potatoes in the oven while you cook the chicken in the Instant Pot to save time if you like.
  • Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in the bottom of Instant Pot pot then pour 1 1/2 cups water in the pot. Place sweet potatoes on trivet then secure the lid and cook on Manual, high pressure for 16 minutes. Quick release pressure and remove sweet potatoes from trivet. Set aside. Discard steaming water and rinse the cooking pot, making sure outside is very dry.
  • Make your shredded chicken: combine chicken breasts, taco seasoning, and can of tomatoes with green chiles (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed. 
  • Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth. 
  • Make the guacamole: mash avocados and stir in avocado-jalapeño sauce.
  • To serve: with a knife, make a slit down the top of each sweet potato and press sweet potatoes end's toward the center to push open. Top with shredded chicken, guacamole, avocado-jalapeño sauce, salsa or more tomatoes with green chiles, and garnishes. Serve immediately.

Notes

  • If you don’t have an Instant Pot, follow these instructions to bake your sweet potatoes: Preheat oven to 400º F. Prick sweet potatoes all over with a fork then place directly on the oven rack in the middle position. Bake for 40-45 minutes or until easily pierced with a fork. Remove sweet potatoes from oven and set aside.
  • To make chicken in a slow cooker instead of an Instant Pot: In the pot of a slow-cooker, combine all ingredients. Do not add water. Cook on low for 6 to 8 hours, or cook on high for 4 to 6 hours. After about 3/4 of the time, shred the chicken breasts with two forks and leave in the slow-cooker for the rest of the time.
 
Recipe yields approximately 4 servings (1 stuffed sweet potato per serving). Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Video

Nutrition Information

Serving: 1serving, Calories: 582kcal, Carbohydrates: 62g, Protein: 31g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 622mg, Potassium: 2071mg, Fiber: 18g, Sugar: 12g, Vitamin A: 32631IU, Vitamin C: 34mg, Calcium: 122mg, Iron: 3mg, Net Carbs: 44g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Close up of melting butter in an instant pot sweet potato
    Instant Pot Sweet Potatoes
  • These Whole30 Instant Pot mashed potatoes with garlic and herbs are a Whole30 Thanksgiving dream: rich, creamy, garlicky, and so easy. These Whole30 Instant Pot mashed potatoes are a must for any paleo Thanksgiving table or Whole30 Thanksgiving table, and they'll become your favorite paleo Instant Pot mashed potatoes recipe for sure!
    Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan Option)
  • overhead image of whole30 instant pot chicken tortilla-less soup in a bowl with fresh cilantro, avocado, and red onion on top
    Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Niecey says

    Posted on 1/12/22 at 9:12 pm

    Really good recipe! I used lime juice in lieu of vinegar. Note to all: do not put your sweet potatoes on oven rack directly or you will have a heck of a mess to clean up 😆5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 1/12/22 at 9:32 pm

      So glad y’all enjoyed it! And good tip. 😉5 stars

      Reply
  2. Whitney says

    Posted on 10/19/21 at 1:27 pm

    Out of curiosity, when following this on your Whole30 plan, you say to double it, but I’m not sure why🤔

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 10/19/21 at 2:03 pm

      Hi, Whitney! Where in the Whole30 plan did you see that wording? We’ll get it updated to be more clear!

      If we indicate in a meal plan that a recipe should be doubled or halved, though, it’s typically to make the intended number of servings written in the meal plan. For example, this recipe makes 4 servings, so for 2 people, that covers 2 meals. If the meal plan is written for this recipe to cover 4 meals, you’d need to double the recipe in order to make 8 servings (4 meals x 2 people). Hope that helps! Please let us know if you have other questions!

      Reply
      • Whitney says

        Posted on 10/19/21 at 2:25 pm

        Yes! I’m on Day2 and for dinner it said to double it, but there isn’t a day later on this week where we use it! Thank you for getting back so quickly!

      • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

        Posted on 10/19/21 at 2:57 pm

        Ohhh, I see what you mean! SO sorry for that confusion! That’s an error – originally that recipe was intended to have leftovers for lunch later in the week, but that was changed and the notes weren’t updated. Thank you for bringing it to our attention!

  3. Ashley Jones says

    Posted on 9/9/21 at 1:49 am

    Meals like this have been saving my hide this summer with baseball every night! Love the addition of the beans! Pinned.5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 9/13/21 at 7:24 pm

      We are so glad to hear that, Ashley!5 stars

      Reply
  4. Ashley Jones says

    Posted on 6/22/21 at 9:14 pm

    This sounds wonderful and I’m making it tomorrow night! The question I have is: I don’t have Sherry (or any alcohol) is there something else I can use? I don’t want to buy a bottle use a little then have it go bad. I love your recipes and have tried quite a few of them.

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 7/26/21 at 1:51 pm

      Hi Ashley, this recipe for Mexican Chicken Stuffed Sweet Potatoes doesn’t call for cooking sherry, but in most recipes that do use it you can substitute an equal amount of chicken broth or whatever broth the recipe calls for. Hope this helps!5 stars

      Reply
  5. Sydney Ardiel says

    Posted on 2/2/21 at 4:58 pm

    Great recipe for when your trying to eat healthier. The avo-gauc sauce is incredible actually. Thanks again 🙂5 stars

    Reply
  6. Beth says

    Posted on 11/13/20 at 10:23 pm

    This is a staple in our house. We are obsessed. It’s very dynamic with so many flavors.5 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 12/4/20 at 5:36 pm

      Thanks for the awesome review!5 stars

      Reply
  7. Sarah says

    Posted on 8/17/20 at 8:07 pm

    How long would the sauce last in the fridge? I would love to use it as a dressing in salads and other things!

    Reply
    • Amelia Camurati says

      Posted on 8/21/20 at 8:46 am

      Kept in an airtight container, it could last up to a week or so. Always check to be sure no discoloration or change in smell has happened to be safe!

      Reply
  8. Manish Gupta says

    Posted on 6/20/20 at 10:28 am

    Thanks for sharing this interesting article.

    Reply
  9. Heidi D says

    Posted on 4/17/20 at 8:17 pm

    I made this tonight and it was AMAZING. I was a little nervous because we dont usually eat sweet potatoes but it was SO good. The only change I made was I used lime juice for the avocado/jalapeno sauce in place of vinegar. I followed the Instant Pot directions. It was really good. Thank you for the great recipe.

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 4/18/20 at 2:37 pm

      Yay!! Lime juice would be delicious in that sauce. I’m so glad you liked it!5 stars

      Reply
  10. Hannah Flack says

    Posted on 3/11/20 at 4:51 am

    I’m excited to try new recipes in my slow cooker this Fall. I love how the sweet potatoes collapse a bit into the stew in this recipe. I’m bookmarking.

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 3/11/20 at 1:15 pm

      Right? So tasty!

      Reply
Older Comments

Primary Sidebar

What’s Popular?

Reusable meal prep trays with sweet potato, scrambled eggs, and sausage for a whole30 breakfast

Whole30 Breakfast Meal Prep

Crispy, golden air fryer tater tots in a large white serving bowl next to a small ramekin of bright red ketchup.

Air Fryer Tater Tots

Overhead view of marry me chicken in a cast iron skillet

Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce)

Instant pot chicken and rice in a bowl

Dreamy Instant Pot Chicken and Rice

In Season

Whole30 In-n-Out burgers close up

Whole30 Burgers – Burger Joint Style (Paleo, Low Carb)

Overhead photo of keto chicken tortilla soup in a rustic bowl

Keto Chicken Tortilla Soup (Low Carb, Gluten Free)

Air fryer chicken wings on a platter with sauce

Crispy Air Fryer Chicken Wings in Buffalo Sauce

Instant pot frozen chicken breast - easy chicken recipes for dinners with few ingredients

Instant Pot Frozen Chicken Breast

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
18909 shares