Chicken-Mango-Avocado Stuffed Japanese Sweet Potatoes

Since beginning my journey to healing from a variety of health conditions, and eating a very clean and anti-inflammatory diet, one of the things I have really missed is loaded baked potatoes.  But unfortunately these are usually not the healthiest option…. white potatoes are really high glycemic (they are a quick starch that turns right to sugar when you eat it) and can be very inflammatory, especially to those suffering from autoimmune or inflammatory health conditions.  And the “loaded” part is not great either…. usually a toxic meat like pork and lots of dairy!  Yikes!  Tasty, but not so healthy.

I was introduced to a chicken stuffed sweet potato recipe through one of my autoimmune protocol cookbooks, but have since adapted it and made it my own!  This Chicken-Mango-Avocado Stuffed Japanese Sweet Potato recipe is my #1 favorite meal lately!  It has so many flavors and so many nutrient dense foods combined to please your taste buds and nourish your body!


4 medium organic Japanese sweet potatoes

1 lb Organic chicken, cooked and shredded

1/4 cup organic bone broth

1/4 cup organic orange-mango juice

1 tsp pink himalayan salt

1 batch Mango Avocado Topping



Prepare chicken before the rest of the recipe.  I crock-potted an entire organic chicken the day before I made this, and then used part of the meat and broth.  Combine the shredded chicken, orange mango juice, bone broth and salt and let marinade overnight (It doesn’t have to be that long, but that is what I did since I prepared the chicken the day before).

Japanese Sweet Potatoes:

Preheat oven to 400 degrees.  Wash the Japanese sweet potatoes and poke with a fork all over several times.  Place in a glass baking dish (uncovered) and bake for an hour, or until soft.  These sweet potatoes have a purple skin and yellow flesh.  They will be a bit harder than regular sweet potatoes and have a rich, sweet and almost nutty taste!  Note that you could substitute regular sweet potatoes here if you can’t find the Japanese.  I have been getting them often at Natural Grocers, and am totally in love!  Japanese sweet potatoes are loaded with fiber, potassium, iron and vitamin C!

Prepare the Mango Avocado Topping while the potatoes bake, so it will be ready!  P.S. this is also great as a chip dip for a healthy snack!

Split the cooked potatoes, and add a tsp of organic ghee.  Allow it to melt and soften the potato even further.  Then add the chicken topping and the Mango avocado topping for a delicious and nutritious meal that will not disappoint!  Like I said, this is my favorite dish right now!  And I’ve yet to serve it to anyone who didn’t sing its praises!!