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Photo of Baked sweet potatoes with chilli chicken and avocado salsa by WW

Baked sweet potatoes with chilli chicken and avocado salsa

1 - 6
PersonalPoints™ per serving
Total Time
1 hr 20 min
20 min
1 hr


Orange sweet potato (kumara)

800 g, (4 x 200g potatoes)

Olive oil

2 tsp

Red onion

1 small, finely chopped


2 stick(s), finely chopped


1 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Ground cumin

1 tsp

Canned diced tomatoes

1 400g can, (1 x 400g)

Skinless chicken breast, grilled or barbecued

250 g, shredded


½ medium, chopped

Fresh coriander

2 tbs, chopped


  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place potatoes on prepared tray and bake for 1 hour or until tender.
  2. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, chilli and cumin and cook, stirring, for 30 seconds or until fragrant.
  3. Add tomatoes and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes or until thickened. Add chicken and cook, uncovered, for 2 minutes or until heated through.
  4. Combine avocado and coriander in a small bowl. Cut a lengthways slit in potatoes and squeeze to open. Fill with chicken mixture and serve topped with avocado salsa.


SERVING SUGGESTION: Baby rocket leaves, cherry tomatoes and Lebanese cucumber. TIP: For a vegetarian option, replace chicken with 1 cup (170g) red kidney beans (rinsed, drained).