You know those nights when you want something cozy, filling, and ridiculously easy? That’s exactly why I fell in love with these corn chicken stuffed sweet potatoes. Picture this: fluffy sweet potatoes loaded with smoky shredded chicken, sweet corn, and creamy cottage cheese—all warmed up until everything gets happily melty. It’s like street corn met a loaded baked potato and decided to have the most delicious baby ever.
I first threw this together one chaotic Tuesday when my kids were hangry and my patience was running thin. Fifteen minutes later? Total dinner win. Now it’s our go-to when we need comfort food fast. The best part? You probably have most of these ingredients sitting in your fridge right now. Let me show you how to turn them into magic.
Table of Contents
Table of Contents
Why You’ll Love Corn Chicken Stuffed Sweet Potatoes
Let me tell you why this recipe has become my weeknight superhero—you’re going to adore it for all the same reasons I do!
- Speedy satisfaction: From fridge to table in 15 minutes flat—perfect for those “I need dinner NOW” moments
- Flavor fireworks: Smoky paprika and sweet corn play off the creamy cottage cheese in the most addictive way
- Kid-approved magic: My picky eaters gobble these up without realizing they’re eating veggies and protein together
- No-fuss flexibility: Works equally great in a skillet or air fryer depending on what you’ve got handy
The beauty is in the simplicity—just six ingredients transform into something that tastes like you spent hours cooking. Trust me, your future self will thank you for adding this to your rotation!
Ingredients for Corn Chicken Stuffed Sweet Potatoes
Here’s everything you’ll need to make these flavor-packed stuffed sweet potatoes – and yes, every single ingredient matters!
- 2 medium freshly cooked sweet potatoes (steamed or baked until fork-tender)
- 1 cup cooked shredded chicken (leftover rotisserie chicken works perfectly!)
- 1/3 cup cottage cheese (small curd for best texture)
- 1/4 cup corn kernels (fresh, frozen, or canned – just drain well)
- 1/4 tsp paprika (see notes below about types)
- Salt and pepper to taste (I’m generous with both)
Ingredient Notes & Substitutions
No cottage cheese? No problem! Greek yogurt or ricotta make great stand-ins – just add a tiny squeeze of lemon for brightness. Vegetarian? Swap the chicken for black beans or sautéed mushrooms. And about that paprika – smoked adds incredible depth, but sweet works beautifully too if that’s what you’ve got. The corn can be fresh off the cob when it’s in season, but frozen is my freezer-staple backup that works like a charm.
How to Make Corn Chicken Stuffed Sweet Potatoes
Alright, let’s get cooking! The magic of this recipe is how everything comes together in just a few simple steps. I’ve made this dozens of times (sometimes half-asleep on busy weeknights), and here’s exactly how I get perfect results every time.
First things first – don’t skip preheating your skillet or air fryer. It makes all the difference for that perfect warm-through without drying out your sweet potatoes. And when you’re fluffing those potato centers? Go wild with your fork – more nooks mean more pockets for all that delicious filling to settle into!
Step-by-Step Instructions
- Heat it up: Preheat your skillet over medium heat or air fryer to 375°F (190°C) while you prep – this ensures everything heats evenly.
- Prep your potatoes: Split cooked sweet potatoes lengthwise and gently fluff the insides with a fork, creating little wells for the filling. Careful not to tear the skins!
- Mix your filling: In a bowl, combine chicken, corn, cottage cheese, paprika, salt, and pepper. I like to mash the cottage cheese slightly with the back of my spoon to help it blend.
- Stuff generously: Divide the mixture between the sweet potatoes, pressing lightly. Don’t overstuff – the filling should mound slightly but not spill over.
- Warm through: Cook in preheated skillet or air fryer for 3-4 minutes until heated through and lightly golden at the edges.
- Rest a minute: Let them sit for 60 seconds before serving – this helps the flavors meld beautifully.
Pro tip: If using an air fryer, check at 3 minutes – the filling can dry out if left too long. And watch that first spicy bite – the centers stay piping hot!
Print
15-Minute Corn Chicken Stuffed Sweet Potatoes: Kid-Approved
This dish combines two favorites: sweet potatoes and flavorful street corn. These stuffed sweet potatoes are a comforting meal with creamy cottage cheese and smoky chicken.
- Total Time: 15 minutes
- Yield: 2 servings 1x
Ingredients
- 2 cooked sweet potatoes
- 1 cup cooked shredded chicken
- 1/3 cup cottage cheese
- 1/4 cup corn
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your skillet or air fryer to medium heat.
- Split the cooked sweet potatoes down the middle and fluff the centers with a fork.
- Combine shredded chicken, corn, cottage cheese, and paprika in a mixing bowl.
- Season with salt and pepper to taste.
- Spoon the mixture into each sweet potato.
- Warm the stuffed sweet potatoes in the skillet or air fryer for 3–4 minutes.
- Let them rest for a minute.
- Serve warm with a sprinkle of extra paprika.
Notes
- Use freshly cooked sweet potatoes for best results.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Skillet or Air Fryer
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Tips for Perfect Corn Chicken Stuffed Sweet Potatoes
After making these dozens of times (sometimes in my pajamas at 6 AM for meal prep!), I’ve learned all the little tricks to make them foolproof. Here are my absolute must-know tips:
- Warm your sweet potatoes first – Cold potatoes make the filling chill too. I zap mine for 20 seconds if they’ve been in the fridge.
- Taste as you season – The cottage cheese can mute flavors, so be bold with that paprika and pepper!
- Skillet vs air fryer – Skillet gives softer texture; air fryer adds crispy edges. I alternate based on my mood!
- Undercook slightly if meal prepping – They’ll finish cooking when reheated, keeping everything juicy.
Oh – and always make extra. These disappear fast at my house! If you want more ideas for quick meals using cottage cheese, check out my fajita chicken cottage cheese bake.
Serving Suggestions
Let me tell you how I love to serve these stuffed sweet potatoes – it’s all about that perfect balance of flavors and textures! A simple crisp green salad with lime vinaigrette makes the ideal fresh contrast to the rich filling. When I’m feeling fancy, I’ll add avocado slices and a sprinkle of fresh cilantro on top – the creaminess takes it to another level. And never underestimate the power of a lime wedge squeezed over everything right before eating – that bright zing cuts through the richness beautifully!
Storage & Reheating
These stuffed sweet potatoes keep beautifully in the fridge for up to 3 days – just pop them in an airtight container. For reheating, I swear by the oven at 350°F (175°C) for 10-12 minutes to bring back that crisp edge (the microwave works in a pinch but turns things mushy). Pro tip: If the filling seems dry, add a tiny splash of water before reheating – it works wonders!
Nutritional Information
Here’s the scoop on what’s in these stuffed sweet potatoes (but remember – estimates vary based on your exact ingredients): Each serving packs about 250 calories, with 15g protein and 35g carbs. That fiber from the sweet potatoes? Chef’s kiss for keeping you full!
FAQ About Corn Chicken Stuffed Sweet Potatoes
I get asked about these stuffed sweet potatoes all the time – here are the questions that pop up most often in my kitchen (and my quick answers!):
Can I use canned corn? Absolutely! Just drain it really well – I pat mine dry with paper towels to prevent sogginess. Frozen corn works great too if you give it a quick thaw.
How to meal prep these? I bake a batch of sweet potatoes on Sunday, then stuff and refrigerate them uncooked. When hunger strikes, just pop one in the air fryer for 4 minutes – dinner’s ready!
Vegetarian alternative? My favorite swap is black beans sautéed with garlic and cumin – gives that same hearty texture with amazing flavor. Mushrooms work surprisingly well too!
Final Thoughts
There you have it – my family’s favorite quick-fix dinner! I’d love to hear how your corn chicken stuffed sweet potatoes turn out. Tag me when you make them – happy stuffing! You can follow along for more quick dinner ideas over on Facebook.
