Oven-Baked Sweet Potato with Chicken
A simple dish with sweet notes from an unusual root vegetable! Oven-baked sweet potato with chicken can be served for a holiday table or a family dinner. It will please not only true sweet potato fans, but anyone who loves unusual flavors. Mushrooms and herbs turn it into a masterpiece!
Updated : 22 January, 2026
Easy
About 30 min.
Ingredients
3
Sweet potato
300 grams
Chicken breasts
200 grams
Champignon
170 grams
Onion
100 grams
Hard cheese
4 tablespoon
Vegetable oil
to taste
Salt
to taste
Dry spices
to taste
Dill
5 grams
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s very simple. First, prepare the ingredients from the list. Choose sweet potatoes that are large, even, and free of skin damage. Preheat the oven to 200°C (392°F). If you’re using frozen meat, thaw it properly.
Step 2
Wash the sweet potatoes thoroughly, since they’ll be baked in their skins. It’s best to scrub them with a brush or stiff sponge under running water. Pat dry with paper towels and pierce each sweet potato a couple of times with a fork.
Step 3
Wrap each sweet potato individually in foil.
Step 4
Place the wrapped sweet potatoes on a baking sheet and bake in the oven preheated to 200°C (392°F) until done, about 1-1.5 hours, depending on their size and your oven. Mine were large, about 500 g (1.1 lb) each, and needed 1.5 hours.
Step 5
While the sweet potatoes are baking, boil the chicken breast in a pot until cooked through, about 30-35 minutes. Add salt and spices to taste.
Step 6
Remove the cooked chicken breast from the broth, let it cool, remove the skin, and separate the meat from the bones.
Step 7
Cut the chicken into small cubes.
Step 8
To keep onion fumes from irritating your eyes, rinse the onion and the knife with cold water. A cutting board won’t absorb onion smell if you rub it with a piece of lemon before slicing. Peel the onion, rinse, pat dry, and dice into small cubes.
Step 9
Rinse the mushrooms, pat dry, and also dice into small cubes.
Step 10
Heat a skillet and add vegetable oil for frying. Sauté the diced onion over medium heat, stirring constantly with a spatula, until golden.
Step 11
Add the chopped mushrooms to the onion. Fry everything together for about 7-10 minutes, stirring.
Step 12
Add the diced chicken to the fried onion and mushrooms and cook together for about 5-7 minutes more, then turn off the heat.
Step 13
Check the sweet potatoes for doneness by piercing with a fork. If they’re soft and pierce easily, remove them to stuff. If they’re still firm, bake longer. When ready, unwrap the foil and fold it up so the filling won’t “run away.” Make a wide cut in each baked sweet potato and remove a little of the excess flesh. Keep the oven on.
Step 14
Spoon the fried onion, mushrooms, and chicken into the cavity. You’ll get a sweet potato “boat” stuffed with onion, mushrooms, and chicken.
Step 15
Grate hard cheese on a fine grater. Rinse and pat dry the dill, then finely chop it. Mix the chopped dill with the grated cheese.
Step 16
Top each sweet potato boat with the grated cheese and fresh dill mixture.
Step 17
Return the stuffed boats to the oven on the baking sheet for about 10 minutes to melt the cheese.
Step 18
Place each boat on a separate plate. If desired, decorate with chopped vegetables and butter or soft curd cheese, and sprinkle with sliced green onions. Oven-baked sweet potato boats with chicken are ready! Serve hot. Store leftovers in an airtight container in the refrigerator for no more than 2 days. Enjoy!
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